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Prawn gumbo with black pudding and quinoa

# Main Course
Ingredients
  • 2tbs olive oil

  • 1 medium onion diced

  • 1 red pepper diced

  • 1 celery stalk sliced

  • 3 garlic cloves

  • 1 or 2 red chilies sliced

  • 3 thyme springs or 1/2 tsp. dried thyme

  • Parsley to garnish

  • 400g tin chopped tomatoes

  • 600ml chicken or veg stock

  • 100 g okra halved

  • 150g black pudding cubed

  • 300g prawns

  • Salt and pepper to taste

  • Black quinoa to serve

PREPARATION

Heat the oil in a wide casserole pan or a big, deep frying pan.

Add the diced onion, pepper and celery and fry for a few minutes on a medium heat until onion is light brown and translucent.

Add the chopped garlic and stir well. Pour in the tomatoes and the stock, add the okra, thyme and chillies and simmer for about 15/20 minutes until thickened slightly.

In the last five minutes of cooking add the prawns and cubed black pudding, stir well and continue to cook.

The sauce should be nice and thick by now. Add some salt and pepper to taste and chopped parsley. Serve with Quinola.

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