Prawns and Tasso Gumbo

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This prawn and tasso gumbo is a spectacular example of Cajun soul food, offering a complex depth of flavour that only a patient, slow-cooked roux can provide. By simmering the prawn shells to create a bespoke stock, the dish gains a rich seafood foundation that perfectly balances the smoky, spiced notes of the tasso pork. It is a hearty, aromatic stew that brings a true taste of Louisiana to your kitchen, featuring the classic 'holy trinity' of onions, celery and peppers.

As a high-protein main course, this gumbo is both satisfying and nutritious. The addition of okra provides a traditional thickness and texture, making it a wonderful choice for a weekend dinner or a special gathering. Serve it over a bed of steaming white rice with a dash of hot pepper sauce for a warming, homemade meal that is sure to become a firm family favourite.

Ingredients for Prawns and Tasso Gumbo

900g large prawns in shell (21 to 25 per lb), peeled and shells reserved
3350ml water
60 ml vegetabilisk olja
120ml plain flour
2 medelstora lökar, hackade
2 celery ribs, chopped
1 large green pepper, chopped
230g fresh or frozen pork tasso* (Cajun-cured smoked meat), thawed if frozen, trimmed and cut into 1/4-inch pieces
1 1/2 teaspoons salt
1/2 teaspoons cayenne
275g fresh or frozen baby okra, thawed if frozen, trimmed, and cut into 1/4-inch-thick rounds (2 cups)
3/4 cup thinly sliced spring onion greens
Accompaniments: cooked white rice
hot pepper sauce
Available at cajungrocer.com

How to make Prawns and Tasso Gumbo

Simmer prawns shells and water, uncovered, in an 8-quart pot until liquid is reduced to about 2875ml , 15 to 20 minutes, then pour through a sieve set over a large bowl and discard shells.

Stir together oil and flour in a 10-inch heavy skillet (preferably cast-iron) with a flat metal or wooden spatula, then cook over moderately low heat (do not use a high-BTU burner), scraping back and forth constantly (not stirring) until roux is the colour of milk chocolate, 30 to 45 minutes. (As roux cooks, it may be necessary to lower the heat to prevent scorching.) Add onions, celery, and pepper and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes.

Scrape roux mixture into cleaned 8-quart pot, then add prawns stock and bring to a boil, stirring occasionally. Reduce heat, then add tasso, salt, and cayenne and simmer, uncovered, 30 minutes. Add okra and simmer until tender, 5 to 8 minutes. Stir in prawns and simmer until just cooked through, 2 to 3 minutes. Stir in spring onion greens and salt to taste.

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