Ingredients
For the marinade- 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
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