Prawn and spicy sausage gumbo with cornbread recipe
 A Creole classic from the Southern USA, this gumbo is boosted by the addition of bourbon whisky and Tabasco, and is served with a spiced cornbread. 175g/6oz plain flour175g/6oz medium cornmeal or polenta50g/1¾oz caster sugar2½ tsp baking powder1 tsp salt75g/2¾oz sweetcorn kernels50g/1¾oz cheddar, grated4 spring onions, trimmed and thinly sliced2 tbsp chopped fresh coriander½ –1 red chilli, seeds removed and finely chopped1 free-range egg, lightly beaten50g/1¾oz unsalted butter, melted 225ml/8fl oz buttermilk1 tsp Tabasco 175g/6oz plain flour 175g/6oz medium cornmeal or polenta 50g/1¾oz caster sugar 2½ tsp baking powder 1 tsp salt 75g/2¾oz sweetcorn kernels 50g/1¾oz cheddar, grated 4 spring onions, trimmed and thinly sliced 2 tbsp chopped fresh coriander ½ –1 red chilli, seeds removed and finely chopped 1 free-range egg, lightly beaten 50g/1¾oz unsalted butter, melted 225ml/8fl oz buttermilk 1 tsp Tabasco 25g/1oz butter3–4 garlic cloves, finely grated300g/10½oz raw prawns or shrimps, peeled and cut in half lengthwise if large1 tsp Tabasco50g/1¾oz spicy sausage, such as kabanos, chorizo or pepperoni, thinly sliced3 tbsp bourbon whisky1 x 400g tin chopped plum tomatoes400ml/14fl oz chicken stock125ml/4fl oz cream, single or double15g/½oz Parmesan, grated, plus 15g/½oz to serve2 tsp chopped fresh thymesalt and freshly ground black pepper1 lime, cut into wedges, to serve 25g/1oz butter 3–4 garlic cloves, finely grated 300g/10½oz raw prawns or shrimps, peeled and cut in half lengthwise if large 1 tsp Tabasco 50g/1¾oz spicy sausage, such as kabanos, chorizo or pepperoni, thinly sliced 3 tbsp bourbon whisky 1 x 400g tin chopped plum tomatoes 400ml/14fl oz chicken stock 125ml/4fl oz cream, single or double 15g/½oz Parmesan, grated, plus 15g/½oz to serve 2 tsp chopped fresh thyme salt and freshly ground black pepper 1 lime, cut into wedges, to serve Method To make the cornbread, preheat the oven to 220C/200C Fan/Gas 7. Line the base and sides of a 20cm/8in square baking tin with baking paper.Place the flour, cornmeal, sugar, baking powder and salt in a large bowl and mix together. Add the corn, cheese, spring onions, coriander and chilli to the bowl and stir to combine. In a separate bowl, mix together the egg, melted butter, buttermilk and Tabasco.Make a well in the centre of the dry ingredients and add the wet ingredients, stirring to combine. Tip the mixture into the baking tin and bake in the centre of the oven for 30 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Lift the cornbread out of the tin and leave to cool slightly, then cut into rectangles or squares. To make the gumbo, melt the butter in a large saucepan or casserole over a high heat. Add the garlic, prawns, Tabasco and sausage. Season with salt and pepper, then cook, gently stirring occasionally, for about 4 minutes or until the prawns turn opaque. Add the whisky and allow to bubble for 1 minute, then pour in the chopped tomatoes and stock. Cook the mixture gently, covered with a lid, for about 10 minutes, then add the cream and allow to bubble for about 5 minutes. Finally, add the cheese and thyme and season with salt and pepper. Serve the gumbo in warmed bowls, with Parmesan to scatter over the top, lime wedges and cornbread. To make the cornbread, preheat the oven to 220C/200C Fan/Gas 7. Line the base and sides of a 20cm/8in square baking tin with baking paper. To make the cornbread, preheat the oven to 220C/200C Fan/Gas 7. Line the base and sides of a 20cm/8in square baking tin with baking paper. Place the flour, cornmeal, sugar, baking powder and salt in a large bowl and mix together. Add the corn, cheese, spring onions, coriander and chilli to the bowl and stir to combine. In a separate bowl, mix together the egg, melted butter, buttermilk and Tabasco. Place the flour, cornmeal, sugar, baking powder and salt in a large bowl and mix together. Add the corn, cheese, spring onions, coriander and chilli to the bowl and stir to combine. In a separate bowl, mix together the egg, melted butter, buttermilk and Tabasco. Make a well in the centre of the dry ingredients and add the wet ingredients, stirring to combine. Tip the mixture into the baking tin and bake in the centre of the oven for 30 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Lift the cornbread out of the tin and leave to cool slightly, then cut into rectangles or squares. Make a well in the centre of the dry ingredients and add the wet ingredients, stirring to combine. Tip the mixture into the baking tin and bake in the centre of the oven for 30 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Lift the cornbread out of the tin and leave to cool slightly, then cut into rectangles or squares. To make the gumbo, melt the butter in a large saucepan or casserole over a high heat. Add the garlic, prawns, Tabasco and sausage. Season with salt and pepper, then cook, gently stirring occasionally, for about 4 minutes or until the prawns turn opaque. Add the whisky and allow to bubble for 1 minute, then pour in the chopped tomatoes and stock. Cook the mixture gently, covered with a lid, for about 10 minutes, then add the cream and allow to bubble for about 5 minutes. Finally, add the cheese and thyme and season with salt and pepper. To make the gumbo, melt the butter in a large saucepan or casserole over a high heat. Add the garlic, prawns, Tabasco and sausage. Season with salt and pepper, then cook, gently stirring occasionally, for about 4 minutes or until the prawns turn opaque. Add the whisky and allow to bubble for 1 minute, then pour in the chopped tomatoes and stock. Cook the mixture gently, covered with a lid, for about 10 minutes, then add the cream and allow to bubble for about 5 minutes. Finally, add the cheese and thyme and season with salt and pepper. Serve the gumbo in warmed bowls, with Parmesan to scatter over the top, lime wedges and cornbread. Serve the gumbo in warmed bowls, with Parmesan to scatter over the top, lime wedges and cornbread. Recipe tips If you don't have fresh sweetcorn kernels, frozen or tinned will do just as well.