Inspired by the one and only Leah Chase, this spicy New Orleans classic is the ultimate surf & turf. A dark roux is key here, plus the ‘holy trinity’ base of onions, peppers and celery. Feel free to substitute prawns with crayfish, and use any other type of cured sausage you like. It’s seriously good – pure comfort in a bowl.
Be brave when you’re cooking the roux – take it lovely and dark for next-level flavour – it may start to smoke slightly, but be patient and keep stirring to stop it from sticking.