You’ll Need
For the Gumbo
500g raw peeled king prawns
100g andouille or smoked sausage, sliced
40g butter
40g plain flour
1 small onion, finely diced
1 celery stick, finely diced
1 green pepper, finely diced
2 garlic cloves, finely grated
150g okra, sliced
400ml hot chicken or shellfish stock
2 tsp Cajun seasoning
1 tsp Worcestershire sauce
For the Cornbread Rounds
120g fine cornmeal
60g plain flour
1 tsp baking powder
1 egg, beaten
140ml buttermilk
25g butter, melted
Optional but dangerous
Hot pepper sauce
Sliced spring onions
Cold lager
Method
Melt the butter in a deep heatproof dish, stir in the flour and air fry at 190°C for 7 minutes, stirring often.
Add the onion, celery, pepper, garlic and sausage and cook for 7 minutes more.
Stir in the okra, stock, Cajun seasoning and Worcestershire sauce.
Cover and air fry at 180°C for 15 minutes, stirring halfway.
Mix the cornbread ingredients and divide between four oiled silicone muffin cups.
Air fry the cornbread at 180°C for 10-12 minutes until risen and cooked through.
Stir the prawns into the bubbling gumbo and air fry at 185°C for 5-6 minutes.
Check the prawns are opaque and the gumbo is piping hot.
Divide between pots, top with the cornbread rounds and finish with spring onions.