Ingredients
4 tbsp vegetable or olive oil
2 onions, chopped
2 celery stalks, sliced
1 green capsicum, seeded and chopped
1 green chilli, sliced
300g smoked sausage and/or chorizo, sliced
300g okra, sliced
2 tbsp plain flour
600ml chicken or vegetable broth
4 garlic cloves, finely grated
400g canned tomatoes, chopped
2 tbsp tomato paste
1 tsp dried oregano or thyme
1 tsp cayenne
Sea salt and pepper
12 prawns, peeled and deveined
2 tbsp chopped parsley
Method
1. Heat two tablespoons of oil in a heavy pan and cook the onion, celery, capsicum and chilli for 10 minutes until softened. Add the sausage and okra and cook for five minutes or until browned.
2. To make the roux, heat remaining two tablespoons of oil in a saucepan. Gradually sprinkle in the flour and cook over low heat, stirring constantly, for 15 minutes or until caramel coloured. Gradually add the stock, stirring constantly. Add the garlic, tomatoes, tomato paste, dried oregano and cayenne. Season generously and simmer, stirring occasionally, for 5 minutes. Add the vegetable and sausage mixture and simmer for 20 to 30 minutes or until the okra is cooked. Skim off any excess oil. Add the prawns and parsley, simmer for 5 minutes, and serve.
