1 tbsp groundnut oil
1 onion, finely chopped
2 celery sticks, chopped
2 green peppers, seeded and roughly chopped
1 red chilli, diced
2 garlic cloves, crushed
1 x 400g/14oz can tomatoes
200g/7oz okra, roughly chopped
900ml/1½ pints/3¾ cups fish or vegetable stock
125g/4oz/½ cup basmati rice
300g/11oz cooked, peeled king prawns (jumbo shrimp)
salt and ground black pepper
4 tbsp chopped fresh parsley
1 Heat the oil in a large pan. Add the onion, celery and green peppers and cook over a low heat for 5 minutes until they start to soften.
2 Stir in the chilli, garlic, tomatoes, okra and stock. Bring to the boil, then reduce the heat and simmer for 20 minutes.
3 Stir in the rice, reduce the heat and simmer for 20 minutes, stirring occasionally, until the rice is cooked and the liquid has been absorbed.
4 Stir in the prawns and heat through. Season to taste with salt and pepper.
5 Spoon the gumbo into four serving bowls, garnish with chopped parsley and serve.