Woman_s Day Australia - 14 March 2016_

✦ 1 green capsicum, seeded,
chopped
✦ 1 onion, chopped
✦ 1 stalk celery, chopped
✦ 4 garlic cloves
✦ 2 tbsp butter
✦ 2 tbsp plain fl our
✦ 1 tsp cajun seasoning
✦ 1L fi sh stock
✦ 400g can chopped tomatoes
✦ 1 cup passata

✦ 2 tsp hot chilli sauce

✦ 1 tsp sugar

✦ 3 bay leaves

✦ 3 sprigs thyme

✦ 8 chicken drumettes

✦ 200g okra, chopped

✦ 16 green prawns, heads,

shells intact (see tip)

✦ 2 tsp Worcestershire sauce

✦ 140g tub crab meat

✦ steamed rice, to serve

1 In a small food processor, combine

capsicum, onion, celery and garlic.

Pulse until fi nely chopped.

2 In a large saucepan, melt butter

on medium. Mix in fl our and cook,

stirring, 3-4 minutes until brown.

Add cajun seasoning and capsicum

mixture. Cook 15 minutes.

3 Increase heat to high, add

stock, tomatoes, passata, hot

sauce, sugar, bay leaves and

thyme. Bring to boil. Stir in

chicken and okra. Reduce heat

to low and simmer, uncovered,

30 minutes.

4 Add green prawns and

Worcestershire sauce. Simmer

25-30 minutes, adding crab meat

for the fi nal 2 minutes to warm

through. Serve with steamed rice.

LOUISIANA SEAFOOD STEW
SERVES 4 PREP 15 MINS COOK 1 ½ HOURS PER SERVE 1878kJ COST $$$$

WD 51

TIP For a quicker version, use peeled, deveined

prawns. Simmer 5-10 minutes. To reduce

cooking time further, use sliced chicken

thigh fillet in place of drumettes.