Seafood Gumbo

Seafood Gumbo

Serves 4 - 6

1 Onion, finely diced
1 bell pepper, diced
1 red chilli, finely diced
100 g (3.5 oz) Chorizo, sliced
1/2 tsp dried mixed herbs
1 tsp smoked paprika
1/2 tsp cayenne pepper
420 g (14.8 oz) can condensed tomato soup
2 x 400 g (14 oz) can diced tomatoes (I used Mexican spiced)
4 Cups vegetable stock
400 g white flesh fish, cut into pieces
300 g raw prawn meat

1. Heat a dash of oil in a large saucepan, cook pepper, onion, chilli, and chorizo for about 3 minutes. Add the condensed soup, tomatoes, stock, herbs, paprika, and cayenne pepper. Bring to a boil, cover, and simmer for 20 minutes.

2. Add the seafood and cook for a further 5 minutes.

3. Serve gumbo accompanied with a chunky, crusty bread.

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