Leftover spicy pork and veg gumbo recipe

  • Serves 2
  • 10mins to prepare and 30mins to cook
  • 655 calories / serving
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A substantial one-pot meal with vegetables, pork and rice plus vibrantly coloured cayenne pepper and paprika to give it a spicy kick. Cooked green beans have a mild flavour and their glutinous texture helps thicken the stew. This recipe is a mouthwatering leftovers idea from our harissa-glazed pork leg with jeweled bulgur wheat and quinoa dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.

Heat the oil and butter in a large pan and fry the onion, pepper and celery until it starts to soften. Add the cayenne, paprika and flour and mix with the vegetables until they are coated evenly. Cook for 2‑3 minutes. 

Gradually add the stock, stirring constantly to avoid any lumps. When all the liquid has been absored, add the tomatoes and green beans. Simmer for 20 minutes, adding the pre-washed rice halfway through. When the rice is nearly cooked, add the peas and pork and cook for further 5 minutes. Serve immediately.

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Please note that 150g (5oz) pork is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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  • Ingredients

  • 25g (1oz) butter
  • 1 onion, chopped
  • 1 green peppers, deseeded and chopped
  • 1 stick celery, chopped
  • 20g (3/4oz) plain flour
  • 2tsp cayenne pepper
  • 2tsp paprika
  • 250ml (8fl oz) chicken stock
  • 400g (13oz) tin tomato
  • 50g (2oz) green beans, chopped into 1 cm pieces
  • 100g (3 1/2oz) rice, washed and drained
  • 75g (3oz) fresh peas
  • 150g (5oz) leftover diced pork
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  • Energy 2725kj 655kcal 33%
  • Fat 28g 40%
  • Saturates 13g 65%
  • Sugars 14g 16%
  • Salt 1.3g 33%

of the reference intake
Carbohydrate 69.1g Protein 32.6g Fibre 8.7g


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