Princess and the Frog is one of Stevie’s favourite movies. We’ve seen it so many times, we can speak (and sing) it by heart. And one of the running themes is classic Cajun cooking. Namely, Tiana’s famous Gumbo.
So, in the spirit of New Orleans, we decided to make a paleo version. Grain and dairy free.
I found the recipe on Pinterest, and we tweaked the amounts slightly for our own tastes – and added Tabasco!
- One pack of boneless, skinless chicken thighs
- One coil of chorizo
- One mega pack of deveined prawns (shell on)
- 1.5 tins chopped tomatoes
- One sachet tomato paste
- One chopped onion
- One chopped red pepper
- Four mini celery stalks, chopped
- 5 okra
- Tsp cayenne pepper
- Tsp oregano
- 4 cloves garlic
- 2 bay leaves
- 3 tsp Cajun seasoning (we like Flavorgod)
We threw everything bar the prawns into the slow cooker on low for 4 hours, adding the prawns with half an hour to go.
We served ours with fried plantain and rice.
This recipe was the biggest hit! And we have enough left over for lunch today – bonus!