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Ingredients

• pinches paprika
• pinches garlic powder
• pinches salt
• pinches freshly ground black pepper
• pinches dried thyme
• pinches onion powder
• pinches cayenne pepper
• pinches dried basil

• 1 kg prawns or crayfish, peeled, veins removed, heads and shells reserved
• 1 litres chicken or fish stock
• 160 ml oil
• 65 g plain flour
• 4 cloves garlic, crushed
• 2 onions, chopped
• 2 sticks celery, chopped
• 1 green pepper, seeds removed, chopped
• 1 red pepper, seeds removed, chopped
• 1 bay leaf
• 3 sprigs thyme
• 2 sprigs fresh oregano
• 1 tsp ground allspice
• tsp cayenne pepper
• 500 g okra, trimmed and sliced in three
• 1 x 400g canned chopped tomatoes
• 500 g mussels, cleaned, beards removed
• tsp hot sauce, or to taste
• lemon juice, to taste
• bunches spring onions, chopped

Description

Matt Tebbutt Whips Up An Authentic Taste Of New Orleans With This Classic Creole Dish

UK TV