On 4th October 2015, This was Dinner

I think gumbo is a proper comfort food with it’s deep, rich flavours. Apparently a gumbo consists of a strong flavoured stock and includes the holy trinity (wikipedia words, not mine) of celery, onion and peppers. Did you know it is also another word for okra.

Mr S says I can sometimes be away with the fairies. Well he got to do his eye-roll at the deli yesterday. I asked for 8 small chorizo sausages. I duly handed over my money for those and a few other ingredients and thought ‘Well that was expensive!’ Yeah – turns out he gave me 8 normal sized chorizo. Good job I bloody love the stuff.


  • Chop up a couple of chorizo sausages
  • Dice a green pepper
  • Dice a couple of celery stalks
  • Chop up an onion
  • Grate a few garlic cloves
  • Chop up a few tomatoes
  • Prepare some chicken stock
  • Slice some okra
  • Chop some parsley
  • Get cooked prawns, rice, cajun seasoning*, a bay leaf, a couple of thyme sprigs, plain flour, oil & seasoning ready


Heat a pan and cook the chorizo until starting to release it’s oil. Remove and set aside.

Add a little more oil to the pan and cook the onion, green pepper and celery until starting to soften. Add the garlic and some cajun seasoning and cook for another minute. Add the flour and stir through for a minute. Pop the tomatoes in along with the thyme and bay. Add the chicken stock and bring to the boil. Cover and cook for about 45 minutes to intensify the flavours.

Make sure there is enough stock and add the rice. Cook for 10 minutes then add the okra.

Cook, keeping an eye on the stock level until the rice is cooked through. Season well, adding the prawns for the last few minutes. Serve with the parsley.

TWD_0410_GumboI adapted a recipe called Portuguese Linguiça Gumbo from my Dirty Food book.

  • cajun seasoning – paprika, cayenne, chilli flakes, oregano, thyme, onion powder, garlic powder & black pepper.

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