Hot gumbo dip
Serves 6
Easy
Prep:
Cook:
plus cooling
Serve this smoky, chunky veg gumbo dip with Tom Kerridge's Southern-fried prawns. It makes an excellent condiment for an American-themed platter
Skip to ingredients
Showing items 1 to 3 of 6
- 2 tbsp vegetable oil
- 1 large onionchopped
- 4 garlic clovescrushed
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 green pepperfinely chopped
- ½ x 400g can chopped tomatoes
- 100ml chicken or vegetable stock
- 1 bay leaf
- 4 spring onionstrimmed and sliced
Nutrition: Per serving
- kcal70
- fat4g
- saturates0g
- carbs6g
- sugars5g
- fibre2g
- protein2g
- salt0.1g
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.
