Cornish Gumbo

Total Time
30 mins
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.




  • 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


  1. 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.
  2. Add chopped onions, celery, green peppers and spring onions and stir for 5 minutes
  3. 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.
  4. Add the meat of the gurnard with the parsley. Simmer, uncovered, for about 5 minutes more or until gurnard is cooked through.
  5. Remove from the heat, and stir in 2-3 tsp of Cajun seasoning (depending on preference!) Serve with rice!

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