
Hot gumbo dip
- Tom Kerridge
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Serves 6
Easy
Prep: 20 mins
Cook: 30 mins
plus cooling
A star rating of 5 out of 5.1 ratingRate
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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
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Southern-fried prawns
A star rating of 4.5 out of 5.2 ratings
Truffled mac 'n' cheese
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: Per serving
- kcal70
- fat4g
- saturates0g
- carbs6g
- sugars5g
- fibre2g
- protein2g
- salt0.1g
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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.
Recipe from Good Food magazine, March 2020
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A star rating of 5 out of 5.1 rating
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