1 cup McKenzie's Pinto Beans 2 tbs olive oil 3 celery stalks, finely sliced 1 onion, finely chopped 1 garlic clove, finely chopped 3 tbs tomato paste 1^1/2tbs cajun seasoning 1 tsp dry mustard powder 1^1/2tbs sweet paprika 1 litre chicken stock 2 cups water 400g can chopped tomatoes 2 bay leaves 3/4 cup medium-grain rice 12 raw prawns, peeled & deveined Handful of parsley, finely chopped To taste, McKenzie's Australian Natural Sea Salt Large Grinder To taste, McKenzie's Whole Black Peppercorn Large Grinder

Step 1

Cook the beans as per on pack instructions. Drain and set aside. Heat oil in a large saucepan that has a lid. Add celery, onion, garlic, capsicum and tomato paste. Fry gently for 5-6 minutes.

Step 2

Add Cajun seasoning, mustard powder and paprika. Cook for 1 minute stirring continuously.

Step 3

Add stock, water, canned tomatoes and bay leaves. Cover with lid and bring to the boil. Add cooked pinto beans and rice, cover with lid and allow to simmer gently for 10 minutes until rice is almost tender. Stir frequently.

Step 4

Add prawns and cook for 3 minutes until just cooked through. Serve gumbo into bowls and garnish with chopped parsley.

For added heartiness, add 400g (approx.) chicken breast to the gumbo. Cook in a separate fry pan at Step 3, then add cooked chicken to the gumbo while it is simmering.

For best results, we recommend soaking the Pinto Beans overnight.

Prawn & Pinto Bean Gumbo