Time: 45 min
SERVES: 2
INGREDIENTS
- 150g prawns
- 100g crab meat – fresh or tinned
- 500ml chicken stock
- 80g okra, chopped
- 2 rashers smoked streaky bacon, finely chopped
- 50g Andouile sausage or smoked sausage, sliced
- 1 tablespoon Dark Habanero Chilli Sauce
- 40g plain flour
- 1 onion, chopped
- 1 celery stalk, chopped
- ½ green bell pepper, chopped
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 1 vegetable oil
- handful parsley (optional), chopped to garnish
- salt, season to taste
METHOD
Place the bacon into a deep saucepan and fry on a low heat so that it releases its juices. Add the oil, onion, celery and pepper and fry for a further 5 minutes
Use a slotted spoon to remove the ingredients. Set aside.
Add butter and flour into the pan used to cook the bacon and vegetables stirring constantly into a paste until dark brown.
Slowly add in the chicken stock, still stirring constantly. Add the reserved bacon and vegetables, Worcestershire sauce, bay leaf, Dark Habanero, okra and sausage. Cover and simmer gently for 30 minutes. After 30 minutes add the prawns and crab and cook for a further 5 minutes. Season with salt to taste and sprinkle with parsley.
Serve with white rice
