Seafood gumbo rice

Seafood Gumbo Rice
By Ken Chia, chef-owner of Rice & Fries

Serves 2

2 tbsp vegetable oil, for frying
1 large yellow onion, diced
2 garlic cloves, peeled
A dash of white wine
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1 cup uncooked white rice
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
2 tsp onion powder
2 tsp garlic powder
2 tsp black pepper
2 tsp paprika
1 tsp red pepper flakes
1 cups chicken stock
100g chicken, diced
3 lady’s fingers, sliced
2 celery sticks, sliced
1/2 chorizo sausage
4 prawns

1. Heat the oil in a pan. Add the onions and garlic, and stir-fry until golden brown.
2. Add the white wine, bell peppers, rice, and all the herbs and seasoning, and stir until well-mixed.
3. Slowly pour the chicken stock over the rice, stirring occasionally to prevent the rice from sticking to the pan.
4. When the rice is almost cooked (after about 20min), add the chicken, lady’s fi ngers, celery, chorizo and prawns, and mix well.
5. When the rice is cooked, dish out onto two plates and serve.

This recipe was originally published in Simply Her July 2015.