Jack Monroe's prawn etouffee recipe — theguardian.com

Etouffee is traditionally made with shrimps, but I use prawns. The trick is not to rush the sauce, which should be the consistency of a good gravy. (Serves 4) 96p a portion 4 fat cloves of garlic, minced, 12p 1 onion, sliced finely, 9p 2 tbsp oil, 6p 200g peppers, sliced, 40p 1 red chilli, sliced 9p 2 rounded tbsp flour, 6p 1 level tbsp paprika, 10p 500ml chicken stock, 2p 1 tbsp mixed dried herbs, 10p 400g chopped tomatoes, 31p 300g prawns, £2.25 Fistful of parsley, 20p Salt and black pepper, 2p

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