Peri Peri Prawn & Chorizo Gumbo

Prep Time


Cook Time

30 min




1 1 tbsp Country Range Olive-Pomace Oil

200 200 g Country Range Basmati Rice

2 2 onions, chopped

1 1 red pepper, seeded and chopped

celery sticks, chopped

33 garlic cloves, minced

7575 g chorizo, cubed

1 1 tbsp Country Range Paprika

1 1 litre Country Range Vegetable Bouillon stock

1 1 tsp Country Range Dried Thyme

2 2 tbsp Country Range Freeze Dried Parsley

4 4 tbsp Country Range Peri Peri Sauce

100 100 g Country Range Frozen Sweetcorn

340 340 g peeled raw prawns

55 55 g Country Range Frozen Fancy Peas

salt and pepper

3 3 spring onions, sliced

Multiply by
  • 1Heat the oil in a large saucepan and add the onions, pepper and celery.
  • 2Fry for 3 minutes or until lightly browned.
  • 3Stir in the garlic and chorizo and cook for a further 3–4 minutes.
  • 4Add the rice and paprika and gently fry for 1-2 minutes.
  • 5Add the stock, thyme, tomatoes (with their juice), parsley and the Peri Peri sauce.
  • 6Bring to the boil, then reduce the heat and simmer for 15 minutes or until the rice is nearly cooked through.
  • 7Add the prawns and frozen peas and sweetcorn.
  • 8Cook for 3 minutes or until the prawns turn pink and the peas are tender.
  • 9Season the gumbo with salt and pepper to taste.
  • 10Serve in bowls, sprinkled with spring onions.