Gum soup with chicken and prawns

Name: gum soup with chicken and prawns
Total time: 40 min
Yield: 4
Ingredients: 150 milliliters peanut oil; 150 milliliters sunflower oil; 2 onion; 2 clove garlic; 300 gram chicken breast; 100 gram flour; 4 stem celery; 2 green pepper; 1 Red pepper; 300 gram sticking potato; 1 teaspoon Cajun spices; 1 teaspoon chili powder; 100 gram rice; 1 liter chicken bouillon; 200 gram large shrimp; 200 gram pink shrimp; 3 spring / forest onion

Ingredients

150 milliliters peanut oil
150 milliliters sunflower oil
2 onion
2 clove garlic
300 gram chicken breast
100 gram flour
4 stem celery
2 green pepper
1 Red pepper

300 gram sticking potato
1 teaspoon Cajun spices
1 teaspoon chili powder
100 gram rice
1 liter chicken bouillon
200 gram large shrimp
200 gram pink shrimp
3 spring / forest onion

Directions

Heat 50 ml of oil in a frying pan and fry the onion and garlic for 1-2 minutes.
Add the chicken fillet and fry for 2-3 minutes.
Heat the rest of the oil in a soup pan and add the flour. Keep stirring and let the flour turn brown.
Add the chicken mixture, celery, paprika, potatoes, cajun spices and rice and add the stock while stirring well. Cook gently for 20 minutes.
Put the shrimps through and serve the gumbo sprinkled with spring onions.
Tasty with flat bread or tortilla chips.