The common Yabby (Australian crabfish) may not get the kudos that its global brethren (such as the Louisana crawfish) shares in food lore, but that doesn't mean their clean, keep-it-simple summer seafood flavours, isn't any less worth the hard-work in preparing.
We’ve hooked up with our good friend and seasoned veteran of the competitive barbecue circuit Brett Robinson, aka Beaver from Southern Cross Smokers, to show us the low down on how to cook Low & Slow using one of his own Australian custom-made pits.
Hot Wings should be in everyone's recipe book. Even if that book is more of a single piece of paper you've taped to the inside of your empty spice cupboard because you keep forgetting to save it to a note in your phone.
Luckily this is an easy recipe to remember. One that will come in handy when you've been tasked to serve the only thing that really matters when watching a big game. Chicken Wings. Lots of them. And as spicy as you can handle.
- 30 chicken wings
- 1 cup DIEMEN'S Original or Stinger Hot Sauce
- 1/2 cup butter
- 1 tbl white vinegar
Diemen’s calls upon it’s Louisiana influence to present a traditional Gumbo serving suggestion - the ultimate Winter warmer.
Diemen’s gumbo adds chicken thighs, chorizo and king prawns. Key to the Diemen’s Winter Gumbo cook process is the preparation of the “Roux”. In the Bayou dinner guests would knock on the back door of the house where the kitchen was because it was known to prepare the Roux required constant stirring and tending until it was dark chocolate brown in colour.
Inspired by the history of the dish and its combination of flavours, we’ve also prepared this playlist for your entertainment. Influenced by West African, French and Native American cultures this combination of tastes (and the 4 hour cook time) deserves a soundtrack.
- 1/2 cup canola oil
- 1 x cup flour
- 12 x peeled uncooked prawns
- 8 x skinless chicken thighs
- 3 x chorizo sausage
- 2 x jalapeno peppers
- 1.5 x cup capsicums green
- 2 x cup onion
- 1.5 x cup celery
- 6 x garlic cloves
- 2 x tinned whole tomatoes
- Chicken Stock 1/2 cup
- Cajun seasoning (Old Bay if available)
- 3 x bay leaves
- Salt n pep to taste
- 1/2 bottle of Diemen’s Original
- 1 x whole lemon
- Bunch of chives
- Bunch of parsley
- Brown rice
- Sour cream to serve
- Lemon wedges to serve
- Diemen’s to serve
Prep time: 30 mins
Cooking time: 4 hours
In a large pot heat a little of the vegetable oil over medium-high heat. Add the sausage and cook until browned (about 6/8 minutes). Then remove and set aside.
Season the chicken with the cajun rub and cook in same oil until well browned (be careful not to crowd the pot, you may need to do this in batches). Remove the chicken from the pan and set aside.
Now it's time for the crucial part of the recipe - the Roux. Don't take your eyes off it. Have a drink in reach and the volume up as this will take 20 to 25 mins until the colour is brown like a Bayou swamp.
To make The Roux combine the remaining 1/2 cup oil and the flour in the same pot over medium heat stirring slowly and constantly in a figure eight - enjoy yourself until it reaches that chocolate colour.
Once your roux is finished add the onions, celery, capsicums and jalapeno peppers and cook. Stirring until wilted (4 to 5 minutes). This may seem a little dry but after a couple minutes the natural juices will release. Once wilted, add the stock, DIEMEN'S Original Hot Sauce, bay leaves, cajun seasoning, tinned tomatoes and reserved sausage and chicken to the pot. Bring the mixture to a boil and reduce the heat to medium-low and simmer for a couple hours, skimming off any fat that rises to the surface.
After 2 hours your gumbo should have thickened and richened in colour. It's time to remove the chicken and let rest until cool enough to remove from bone and shred like pulled chicken.
Return the chicken and add the prawns to the gumbo for last stage of the cook (5/8 mins). Finally remove bay leaves, squeeze in the juice from the whole lemon and stir in chives, parsley and season to taste with salt n pep and a few more drops of Diemen’s.
Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve with sour cream, lemon wedges and hot sauce on the side.