Strawbridge & Sons Surf'n'Turf Gumbo
1 hour 5 minutes
6
An exclusive recipe straight from local foodie heroes & TV's 'Hungry Sailors', Dick and James Strawbridge
- Add the onions, pepper and celery to a pan and cook until beginning to soften.
- Add the chicken, chorizo and all spices. Cook for 5-10 minutes until the chicken starts to brown and then stir the flour into the juices. Avoid burning the flour and quickly add the rice followed closely by all the stock, tomatoes and beer.
- Cook for 30 minutes at a low simmer and then stir in the squid, smoked mussels and coriander. Season with salt and serve immediately.
Author James Strawbridge
Details:
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Author: James Strawbridge
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Prep time:
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Cook time:
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Total time:
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Serves: 6
Ingredients:
- 450g free range chicken breast and thigh
- 100g Charlie Harris chorizo sausage
- 300g Cornish squid
- Smoked mussels
- 2-4 finely chopped garlic cloves
- 100g chopped red pepper
- 100g chopped celery
- 100g chopped onion
- 1 tbsp of cracked black pepper
- 1 tbsp Smoked Paprika
- 1 tsp of each Cumin Seeds, Fennel Seeds, and Dried Thyme
- 1 tbsp chopped coriander
- 150g risotto rice
- 100 g chopped tomatoes
- 1 litre chicken stock
- 500 ml Clouded Yellow beer from St Austell Brewery
- 2-4 tbsp plain flour
- 1 pinch of Bad Boy Chilli Mash or fresh red chillies
- Cornish Sea Salt to season
- Rapeseed oil
