Gumbolaya
This mildly-spiced stew would normally have Andouille sausage in it, but I didn't have any so I swapped in smoky bacon instead. It was a decent substitution. Still, if you can get your hands on a couple of links of Andouille, be sure to throw it in.
Gumbolaya
This mildly-spiced stew would normally have Andouille sausage in it, but I didn't have any so I swapped in smoky bacon instead. It was a decent substitution. Still, if you can get your hands on a couple of links of Andouille, be sure to throw it in.
Cooking Instructions
- 1
Put a medium pot on medium heat. Add the bacon and fry until toasted and crispy. Remove the bacon and set it aside.
- 2
Top up the bacon grease in the pot with some veg oil. You want about a half cup of oil in there. Add the flour, and whisk until the roux is a deep caramel colour and gives off a nutty aroma, about 5 minutes.
- 3
Add the celery, green pepper and onion to the pot. Let cook for 1 minute to soften slightly. Add the spices, dried herbs, salt, and several grinds of black pepper. Let cook for 2 to 3 minutes, stirring occasionally.
- 4
Add the chicken stock and sugar to the pot. Add the tomatoes and their juices, using your hands to break them up. Rinse the rice once with cold water, then add it to the pot along with the bay leaf. Simmer for 15 minutes, stirring frequently.
- 5
Add the prawns to the pot. Simmer for 5 more minutes, still stirring frequently. Add the bacon back in. Serve the stew with some nice, fluffy bread.
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