New Orleans Gumbo


500g sausage, diced (spicy smoked sausage made with pork and garlic)
2kg medium prawns - peeled and de-veined
3 cans crabmeat, drained or one whole crab fresh or from freezer section at New World                                       
1 whole chicken (1.5kg) 
2 tablespoons 12 Mix One Spice®
1 tablespoon New Orleans One Spice® 
2 bay leaves
1 cup chicken broth
1 cup water
2 medium onions, chopped
4 stalks celery, chopped
1 green or red pepper, chopped
5 large tomatoes, chopped
5 cloves garlic, minced
1/2 cup corn oil
1/2 cup plain flour

Directions: Make prawn stock by peeling/de-veining prawns. Put the prawn heads and shells in a large pot with 4 cups of water, cover and simmer on medium until reduced by half. Remove prawn heads & shells reserving stock. On medium heat add oil in a stock pot large enough to hold all ingredients.  Add flour, cook and continually stir for several minutes until dark brown. The flour will puff and absorbs the oil. Slowly stir in chicken broth alternating with water. Place chicken, One Spice®, bay leaves, onions, celery, tomatoes, garlic & pepper, simmer 2 hours, Remove chicken, cool, remove bones and chop. Add chicken, crab, sausage, prawns and prawn broth.  Slowly return to boil on medium heat. Stir thoroughly, serve over rice.  Enjoy!

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