This is another of my terrible photo updates. I posted this recipe back in April 2014. Before the days of my fancy DLSR camera and any sort of photography skill - let alone editing skill. I used "needing to retake photographs" as a perfect excuse to remake this deliciousness in September 2014.
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.