Prawn and spicy sausage gumbo with chilli cornbread
A Creole classic from the Southern USA, this gumbo is boosted by the addition of bourbon whisky and Tabasco, and is served with a spiced cornbread.
Ingredients
For the cornbread
- 175g/6oz plain flour
- 175g/6oz medium cornmeal or polenta
- 50²µ/1¾´Ç³ú caster sugar
- 2½ tsp baking powder
- 1 tsp salt
- 75²µ/2¾´Ç³ú sweetcorn kernels
- 50²µ/1¾´Ç³ú cheddar, grated
- 4 spring onions, trimmed and thinly sliced
- 2 tbsp chopped fresh coriander
- ½ –1 red chilli, seeds removed and finely chopped
- 1 free-range egg, lightly beaten
- 50²µ/1¾´Ç³ú unsalted butter, melted
- 225ml/8fl oz buttermilk
- 1 tsp Tabasco
For the gumbo
- 25g/1oz butter
- 3–4 garlic cloves, finely grated
- 300g/10½oz raw prawns or shrimps, peeled and cut in half lengthwise if large
- 1 tsp Tabasco
- 50²µ/1¾´Ç³ú spicy sausage, such as kabanos, chorizo or pepperoni, thinly sliced
- 3 tbsp bourbon whisky
- 1 x 400g tin chopped plum tomatoes
- 400ml/14fl oz chicken stock
- 125ml/4fl oz cream, single or double
- 15²µ/½´Ç³ú Parmesan, grated, plus 15²µ/½´Ç³ú to serve
- 2 tsp chopped fresh thyme
- salt and freshly ground black pepper
- 1 lime, cut into wedges, to serve
Method
To make the cornbread, preheat the oven to 220C/200C Fan/Gas 7. Line the base and sides of a 20cm/8in square baking tin with baking paper.
Place the flour, cornmeal, sugar, baking powder and salt in a large bowl and mix together. Add the corn, cheese, spring onions, coriander and chilli to the bowl and stir to combine. In a separate bowl, mix together the egg, melted butter, buttermilk and Tabasco.
Make a well in the centre of the dry ingredients and add the wet ingredients, stirring to combine. Tip the mixture into the baking tin and bake in the centre of the oven for 30 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Lift the cornbread out of the tin and leave to cool slightly, then cut into rectangles or squares.
To make the gumbo, melt the butter in a large saucepan or casserole over a high heat. Add the garlic, prawns, Tabasco and sausage. Season with salt and pepper, then cook, gently stirring occasionally, for about 4 minutes or until the prawns turn opaque. Add the whisky and allow to bubble for 1 minute, then pour in the chopped tomatoes and stock. Cook the mixture gently, covered with a lid, for about 10 minutes, then add the cream and allow to bubble for about 5 minutes. Finally, add the cheese and thyme and season with salt and pepper.
Serve the gumbo in warmed bowls, with Parmesan to scatter over the top, lime wedges and cornbread.
Recipe Tips
If you don't have fresh sweetcorn kernels, frozen or tinned will do just as well.