Surf And Turf Gumbo Recipe Recipe

Name: Surf And Turf Gumbo Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16-20 raw king prawns, preferably shell on; Olive oil; 500g spicy cured sausage, sliced into 1cm rounds; 3 litres chicken stock, preferably organic; 5 heaped tablespoons plain flour; 1 large onion, peeled and finely chopped; 2 large green peppers, deseeded and finely chopped; 3 stalks of celery, trimmed and finely chopped; 5 fresh bay leaves; A small bunch of fresh thyme, leaves picked; 8 cloves of garlic, peeled and finely chopped; 1 teaspoon cayenne pepper; 1 teaspoon Tabasco sauce; 200g okra, sliced into rounds; 300g picked crabmeat, plus 4 claws (if you can get hold of them); 1 x 400g tin of chopped tomatoes; Sea salt and freshly ground black pepper; Juice of 1 lemon; A small bunch of fresh curly parsley

Servings: persons

16-20 raw king prawns, preferably shell on
Olive oil
500g spicy cured sausage, sliced into 1cm rounds
3 litres chicken stock, preferably organic
5 heaped tablespoons plain flour
1 large onion, peeled and finely chopped
2 large green peppers, deseeded and finely chopped
3 stalks of celery, trimmed and finely chopped
5 fresh bay leaves
A small bunch of fresh thyme, leaves picked
8 cloves of garlic, peeled and finely chopped
1 teaspoon cayenne pepper
1 teaspoon Tabasco sauce
200g okra, sliced into rounds
300g picked crabmeat, plus 4 claws (if you can get hold of them)
1 x 400g tin of chopped tomatoes
Sea salt and freshly ground black pepper
Juice of 1 lemon
A small bunch of fresh curly parsley

1
1. Peel the prawns and keep the heads and shells aside for your stock. Heat a large pan over a medium to high heat and add a lug of olive oil and your sliced sausages. Let them get some nice colour. While that's happening put a large stock pot on a high heat, add another lug of olive oil and fry any prawn heads and shells for about 5 minutes. Use a rolling pin to bash them up in the pot and release all their lovely flavours, then pour in your chicken stock, bring to the boil, and leave to simmer for 20 minutes.
2
2. Move your cooked sausages to a plate & add the flour to the fat left behind in the pan. Turn heat down to low & stir. You want the roux to have a semi-loose, doughy consistency, so add a splash of olive oil if there isn't a lot of fat. (The roux to get really nice and dark, so keep stirring to stop it sticking. It might take around 10 minutes to get it to the right darkness. After about 2 minutes, add a splash more olive oil to the roux along with the holy trinity of onion, peppers and celery. Stir and cook for about 5 minutes, then scrunch up your bay leaves to help bring out their flavours and stir these into the trinity mixture with the thyme leaves. Fry for 5 minutes, then add your garlic, cayenne, Tabasco and the okra, which will act as a brilliant thickening agent. Give it all a good stir and fry for a couple of minutes.
3
3. At this point, strain and add your stock. Stir and bring everything up to the boil. Add your crab claws, if using, and tinned tomatoes and simmer for 5 to 10 minutes. Stir in your cooked sausages, peeled prawns and crabmeat, and leave on a medium heat to tick away for another 5 minutes.
4
4. Have a taste and add salt and pepper and a good squeeze of lemon juice if you think it needs it. Keep tasting and seasoning until it's got some kick. Roughly chop the parsley and sprinkle into your gumbo.

1744

kcal

Calories

Fat

106

Carbs

247

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 16-20 raw king prawns, preferably shell on, Olive oil, 500g spicy cured sausage, sliced into 1cm rounds, 3 litres chicken stock, preferably organic, and more.

Yes, Surf And Turf Gumbo Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Surf And Turf Gumbo Recipe

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