Sausage & prawn gumbo-style stew

• Pork sausages6
• Frozen cooked prawns200g
• Plain flour30g
• Vegetable oilstore cupboard2 tbsp (30ml)
• Brown onions150g
• Mixed peppers1
• Celery2 sticks
• Chopped tomatoes1 × 400g tin
• Smoked paprikastore cupboard1 tsp (5g)
• Stock cubes1 cube
• Basmati rice300g

Plus salt and pepper. About £5.60 for the amounts used.

Method

1. 1

   Brown 6 sausages in a large pan for 8 minutes, then slice into chunks and set aside. Defrost 200g prawns following the pack.

2. 2

   Add 2 tbsp oil and 30g flour to the pan and cook on a low heat, stirring, for 8-10 minutes until the roux is the colour of peanut butter.

3. 3

   Add 1 chopped onion, 1 chopped pepper and 2 sticks of celery, sliced, for 5 minutes. Stir in 1 tsp smoked paprika, then 1 tin chopped tomatoes and 1 stock cube dissolved in 700ml boiling water. Return the sausages and simmer for 15 minutes until thickened and the sausages cooked through.

4. 4

   Add the prawns for the last 3 minutes until piping hot. Cook 300g rice following the pack and serve with the gumbo.