Ingredients
4 portion(s)
- 1 tomato
- 2 red chillies seeds in
- 1 red onion
- 2 stalks Celery
- 6 cloves garlic
- 1 green capsicum
- 1 tablespoon raw sugar
- 3 Limes
- 75 grams Butter
- 50 grams olive oil
- 65 grams spelt flour
- 1/2 bunch parsley
- 2 heaped tablespoons Hot paprika
- 1 heaped teaspoons cayene pepper
- 200 grams Liquid Chicken Stock
- 250 grams liquid vegetable stock, or 2 heaped tblspns TM stock
- 15 gram fresh ginger
- 2 bay leaves
- 12 Prawns, raw peeled, de-vained and no tails
- 100 grams white fish fillet, diced
-
6
45min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 31
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Recipe's preparation
Put flour, oil and butter into
and cook for 15mins at 100 on speed 2. The Roux should be dark brown when 15 mins is up.Add Tomato, onion, garlic, ginger, parsley, capsicum, celery chillies, to
and chop 4secs speed 7.Cook for 5mins at 100 on speed 1.
Add both chicken and veg stock, paprika, cayenne, bay leaves and raw sugar to
and cook at 100 for 5mins speed 2.Taste Gumbo and make sure it is at desired heat (spicy). If there' not enough kick, increase cayenne and or Paprika as desired.
Add prawns to and cook on 100 for 15mins on 
Poor into bowl and serve with Tobasco, Lousianna hot sauce, fresh slices of lime, and Cajun seasoning of choice.
ROUX
GUMBO
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
Allow the guest to add their own lime, hot sauces and seasoning as desired at presentation.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentSunset Strip: Did your roux actually get dark?!
Sunset Strip: Did your roux actually get dark?!
How is the roux supposed to brown in 15 minutes,...
How is the roux supposed to brown in 15 minutes, or at all, at 100c? The boiling point of the oil is much higher than the boiling point of water. After 15 minutes, the roux was barely beige. I ran it again for 15 min at max temp (varoma is higher than 120c, right?) and it still was not a dark roux.
WOW! Just like New Orleans!
WOW! Just like New Orleans! 10/10
I have been obsessed with gumbo ever since visiting New Orleans and never thought I'd ever be able to create something as good myself. Thank you SO much for posting this recipe, it's so easy and delicious and just as good as the Gumbo Shop in New Orleans.