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Hot gumbo dip served in a bowl

Hot gumbo dip

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 6

Serve this smoky, chunky veg gumbo dip with Tom Kerridge's Southern-fried prawns. It makes an excellent condiment for an American-themed platter

  • Healthy
Nutrition: Per serving
NutrientUnit
kcal70
fat4g
saturates0g
carbs6g
sugars5g
fibre2g
protein2g
salt0.1g
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Ingredients

  • 2 tbsp vegetable oil
  • 1 large onion , chopped
  • 4 garlic cloves , crushed
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • 1 green pepper , finely chopped
  • ½ x 400g can chopped tomatoes
  • 100ml chicken or vegetable stock
  • 1 bay leaf
  • 4 spring onions , trimmed and sliced

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, March 2020

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