Cornish Gumbo

Total Time: 30 mins

Level: Medium

Servings: 10 People

Just because it’s summer, doesn’t mean you can’t have something wholesome and hearty, and gumbo is the ultimate comfort food! A southern-style summertime stew with hearty veggies and a kick of cajun seasoning.

Gumbo may make you think of Bubba from Forrest Gump – and this recipe is just as heart-warming as the film itself!

But we’re Seafood Cornwall – not Seafood Alabama – so we’re subbing Bubba’s shrimp for classic Cornish gurnard; a firm fish – perfect for stews – that’s in season through the summer months.

Music: bensound.com

Ingredients

60g flour
125ml canola oil
2 onions, diced
3 stalks of celery, chopped into 1-2cm chunks
2 green bell peppers, chopped into 1-2cm chunks
3 spring onions, chopped
500ml chicken broth or veggie stock
900ml water
230g okra, chopped into 1-2cm chunks
2tsp paprika
1 tsp oregano
15g parsley, chopped
The meat from 1 fresh gurnard
2-3tsp cajun seasoning (depending on preference)
Rice to serve

Method

Combine the flour with the canola oil until smooth. Cook over a medium heat for about 10-15 minutes, stirring constantly, until mixture is reddish brown.
Add chopped onions, celery, green peppers and spring onions and stir for 5 minutes
Add either the chicken broth or veggie stock, followed by the water, sliced okra, paprika, oregano and a pinch of salt and pepper. Bring to boil; then reduce heat and simmer, covered, for 10 minutes.
Add the meat of the gurnard with the parsley. Simmer, uncovered, for about 5 minutes more or until gurnard is cooked through.
Remove from the heat, and stir in 2-3 tsp of Cajun seasoning (depending on preference!) Serve with rice!