Lenten recipe 4

Jeziorki gumbo

Ingredients:

Per person: 250g whole prawns (in shells); half a cupful of basmati rice (accept NO other); 1 clove garlic, half onion, one whole red hot chilli pepper (hot), six cherry tomatoes, 100g spinach leaves (fresh, but frozen will do), handful of mushrooms (champignons). Fresh corriander.

Method:

Peel prawns. Put rice on to boil (one cup of boiling water to half a cup of rice, covered pan. Should take 15-18 mins simmering in saucepan with lid on to absorb water). Finely chop onion, garlic and chilli pepper, and fry in hot sunflower oil on large frying pan. When onions become translucent, add prawns. Cut tomatoes into quarters (or sixths if they are large enough), slice mushrooms, cutting stalks very finely, and add to frying pan. Slice raw spinach leaves into strips, add to pan. When rice is boiled, add to pan. Stir everything in, ensuring nothing sticks to frying pan. When all is cooked through, serve with fresh corriander cut up fine sprinkled on top.

Eat, listening to Cajun music or New Orleans Preservation Jazz.