Take a trip to the Deep South with our cajun, okra and chorizo gumbo. Made with beef mince, chorizo, okra and red capsicum. Served with couscous, this soulful dish packs big flavour, loads of veg and plenty of hearty goodness.
30 Minutes. Highly Recommended.
400g beef mince
3/4 cup couscous
1.5 tablespoons cajun seasoning
1.5 tablespoons tomato paste
1 small natural beef stock cube
1 brown onion
1 red capsicum
Prepare vegetables & chorizo
Fill kettle and boil. Dice the onion, cut okra and capsicum into 2cm pieces.
Quarter the chorizo and cut into 1cm pieces. Dissolve stock cube in 1 cup hot tap water
In a saucepan, heat a drizzle of olive oil over medium heat. Cook onion for 2 minutes until soft. Add chorizo and cook until browned. Next add the spice mix and beef mince. Brown the mince, breaking up any lumps as it cooks. Stir in tomato paste, stock and veg. Season with salt and pepper. Bring to boil, reduce to a simmer and cook for 20 minutes. Stir occasionally.
Make cous cous
To cook the couscous, place in a heat proof bowl and pour over the boiling water until the couscous is covered by 1cm. Cover tightly with cling wrap and leave for 10 minutes.
Fluff cous cous with a a fork and spoon onto plates. Top with gumbo.
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