Prawn and spicy sausage gumbo with chilli cornbread

A hearty, flavourful stew that combines succulent prawns and zesty sausage in a rich, roux-based broth. Served with chili cornbread, its a delightful balance of spice and comfort perfect for cosy nights in.

By Rachel Allen
From Saturday Kitchen

Nutri-Score

This dish is relatively high in calories and fat due to the butter, cheese, and cream. However, it also provides protein from prawns and sausage, and some vegetables. Enjoy in moderation as part of a balanced diet. (nutri-score)

Ingredients

For the cornbread

• Plain flour: 175g (6oz)
• Medium cornmeal or polenta: 175g (6oz)
• Caster sugar: 50g (1¾oz)
• Baking powder: 2½ tsp
• Salt: 1 tsp
• Sweetcorn kernels: 75g (2¾oz)
• Cheddar: 50g (1¾oz), grated
• Spring onions: 4, trimmed and thinly sliced
• Fresh coriander: 2 tbsp, chopped
• Red chilli: ½–1, seeds removed and finely chopped
• Free-range egg: 1, lightly beaten
• Unsalted butter: 50g (1¾oz), melted
• Buttermilk: 225ml (8fl oz)
• Tabasco: 1 tsp

For the gumbo

• Butter: 25g (1oz)
• Garlic cloves: 3–4, finely grated
• Raw prawns or shrimps: 300g (10½oz), peeled and halved if large
• Tabasco: 1 tsp
• Spicy sausage: 50g (1¾oz), thinly sliced
• Bourbon whisky: 3 tbsp
• Chopped plum tomatoes: 1 x 400g tin
• Chicken stock: 400ml (14fl oz)
• Cream: 125ml (4fl oz), single or double
• Parmesan: 15g (½oz) grated, plus 15g (½oz) to serve
• Fresh thyme: 2 tsp, chopped
• Salt and freshly ground black pepper: to taste
• Lime: 1, cut into wedges, to serve

Method

Prepare the Cornbread

• Preheat the oven to 220C/200C Fan/Gas 7.
• Line a 20cm square baking tin with baking paper.
• Mix dry ingredients in a large bowl: flour, cornmeal, sugar, baking powder, and salt.
• Add corn, cheese, spring onions, coriander, and chilli to the dry mix.
• In a separate bowl, combine egg, melted butter, buttermilk, and Tabasco.
• Make a well in the dry ingredients and add the wet mixture, stirring to combine.
• Pour the batter into the prepared tin.
• Bake for 30 minutes until golden brown and a skewer comes out clean.
• Cool slightly before cutting into squares or rectangles.

Make the Gumbo

• Melt butter in a large saucepan over high heat.
• Add garlic, prawns, Tabasco, and sausage. Season and cook for 4 minutes.
• Add whisky and simmer for 1 minute.
• Pour in tomatoes and stock, cover, and cook gently for 10 minutes.
• Add cream and simmer for 5 minutes.
• Stir in cheese and thyme, then season to taste.

Serve

• Ladle gumbo into warmed bowls.
• Serve with extra Parmesan, lime wedges, and cornbread on the side.

Nutri-score Health Check

This dish receives a Nutri-Score of D due to its high calorie and fat content. The cornbread contains significant amounts of butter and cheese, while the gumbo includes cream and fatty sausage. However, it does offer some nutritional benefits from the prawns (protein), vegetables, and whole grains in the cornbread. To improve the nutritional profile, consider reducing the amount of cream and cheese, or serving smaller portions alongside a green salad.