HOT GUMBO DIP
Serve this smoky, chunky veg gumbo dip with Tom Kerridge's Southern-fried prawns. It makes an excellent condiment for an American-themed platter
Provided by Tom Kerridge
Categories Condiment, Side dish
Time 50m
Number Of Ingredients 10
Steps:
- Heat the oil in a frying pan and sizzle the onion for 10-15 mins. Add the garlic, spices and green pepper and fry for 1 min more.
- Tip in the tomatoes, stock and bay leaf, bring to the boil and simmer for 20 mins until thick. Season and stir in the spring onions. Leave to cool before serving. Will keep in an airtight container in the fridge for up to four days.
Nutrition Facts : Calories 70 calories, Fat 4 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
EARL CAMPBELL'S HOT LINK GUMBO
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 6 ounces per person (2 gallons of base)
Number Of Ingredients 23
Steps:
- Start by making the roux. In a heavy bottomed pan, preferably a cast-iron skillet, melt the bacon fat and stir in the flour. It's important to keep stirring this until it turns a deep dark brown. Usually about 30 minutes. Also remember once it is brown to remove it from the burner and it will continue to cook as the pan is still really hot.
- For the gumbo: Melt the butter in a large pot. Add the celery, onions and green and red bell peppers. Let simmer for 5 minutes. Cut the hot links in 1/4-inch half-moons and add to the pot. Add the water, clam base, chili powder, thyme, oregano, garlic, paprika, cayenne, chicken base, hot sauce and bay leaf. Bring to a boil and turn down to a simmer. Let simmer for 30 minutes.
- Take 1 cup of the liquid and stir it into the still hot roux; it will expand to double the size. Add this to the gumbo and stir it in well bring it back to a boil. Once it has thickened, turn off the heat and stir in the okra and gumbo file. (At this point you have a nice base that you can add your choice of proteins to, anything from crawfish, shrimp, crab, chicken or a combination.)
- Serve in a bowl with steamed rice, soda crackers and Louisiana hot sauce.
SOUTHERN-FRIED PRAWNS
Experiment with Southern-style coating on prawns, instead of chicken. These moreish prawns have a crispy, spicy coating and taste great with a hot gumbo dip and lemon wedges
Provided by Tom Kerridge
Categories Side dish
Time 20m
Number Of Ingredients 13
Steps:
- To prepare the prawns, mix the buttermilk, garlic granules and ground ginger together in a bowl. Add the prawns and stir to coat, then chill for at least 30 mins or overnight.
- Meanwhile, make the coating by combining all of the ingredients with a pinch of salt in a shallow dish. Set aside.
- Allow any excess buttermilk marinade to drip off the prawns, then dip in the coating mixture, turning to ensure an even covering.
- Heat a deep-fat fryer no more than a third full of oil to 180C. Or, heat the oil to a depth of 10cm in a pan until a cube of bread sizzles and turns golden in 30 seconds. Carefully lower 3-4 prawns into the oil at a time and deep-fry for 2 mins, or until crisp and golden. Transfer to a plate lined with kitchen paper using a slotted spoon, then season and sprinkle with the coriander leaves and lemon zest, if you like. Serve with the hot gumbo dip (see below) and some lemon wedges for squeezing over.
Nutrition Facts : Calories 243 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium
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