Serves 4, slow cooker preferable but not essential
Gumbo
- 1tbsp olive oil
- 1.75kg pork shoulder
- 3 large onions chopped
- 1 chorizo sausage (skin peeled and chopped into chunks)
- 1tbsp smoked paprika
- 1 x jar tomato and chilli sauce, 1 x tin chopped tomatoes
- 1 glass red wine
- 500ml chicken stock
- 1 tin of mixed beans, 1 tin of chickpeas
- 3 mixed yellow and red peppers chopped
- Cornflour for thickening if needed
- Salt, pepper and chilli to taste
- 2 cups self raising flour
- 1/2 cup suet
- 1/4 cup margarine
- 1tsp baking powder
- 1 cup greek yoghurt with honey (or natural yoghurt or buttermilk)
Heat oil in large pan and add onions, cook on low heat until soft. Add chorizo and smoked paprika.
Take pork shoulder and trim the excess fat then place in pan to brown on all sides (if large piece then cut into 2-3 smaller pieces).
Add tomatoes (jar and tin), wine and stock and bring to boil.
At this point if you have a slow cooker add it to the cooker and put on high and leave for 3hrs. If no slow cooker available reduce heat to very low and stir occassionally again for 3hrs.
Remove the pork and allow to cool, once cool enough to handle shred with forks and return to slow cooker. Add peppers and beans and cook for another hour, thicken if required prior to serving.
Whilst gumbo is on its final simmer, mix together the ingredients for the biscuits adding more flour if dough is too sticky. Take a small handful of mix and roll into a bowl and flatten on a baking tray so they are no more than 4-5 cm. The mix makes around 16. Put in an oven to back on 180 degrees for 30 mins until raised and look like scones.
Serve gumbo in bowls with 2 scones per person to mop up the sauce.
