Reeling in Flavour with Strawbridge Kitchen
22nd Aug 2024
There's something undeniably magical about cooking outdoors, where the fresh air mingles with the scent of sizzling ingredients. As the last bank holiday of the season beckons, there’s no better way to celebrate than by embracing the garden, turning your outdoor space into a culinary haven and rustling up some mouthwatering recipes in your very own alfresco kitchen.
Whether you're grilling succulent meats, tossing together a vibrant salad, or slow-cooking a hearty stew over an open flame, every dish seems to taste better under the open sky. There’s no need to dust off those recipe books either; simply fire up your outdoor food prep area and let Strawbridge Kitchen inspire your next shrimply irresistible creation…
Our favourite Finalist of the Guild of Food Writers Awards, James Strawbridge says: "I’ve been cooking my Surf n Turf Gumbo at pop up restaurants for years and it’s a real family favourite. Inspired by a New Orleans gumbo, my version uses a classic combination of peppers, celery and onion alongside spicy sausage, free range chicken, clams and ASC certified king prawns. This one’s guaranteed to hook your tastebuds and it’s perfect for summer served with corn and salad; there’s warming heat from the Cajun spices and lots of cracked black pepper!"
Surf 'n' Turf Gumbo
Serves 4
You'll Need
- 2 chicken breasts, diced
- 250g chorizo or spicy sausages, sliced
- 250g king prawns
- 200g clams
- 100g risotto rice
- 1 red pepper, diced
- 1 large brown onion, diced
- 2–4 celery sticks, diced
- A handful of padron peppers or okra
- 1 red pepper, diced (duplicate ingredient corrected if needed)
- 1.5 litres chicken stock
- 1 chilli, finely sliced
- 2 tbsp Cajun spice
- 2 tbsp plain flour
- 2 tbsp cold-pressed rapeseed oil
- Fresh coriander & spring onions, finely chopped (to garnish)
Method
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Sauté the celery, pepper and onion in rapeseed oil with Cajun spices over medium–high heat. After 5–6 minutes, add the flour, chillies and sliced chorizo. Cook until the flour darkens into a rich roux.
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Pour in the chicken stock to deglaze, stirring vigorously to form a thick gumbo base. Add the rice, chicken, prawns and clams. Simmer over medium–low heat for 15–20 minutes, or until everything is fully cooked.
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Ladle the gumbo into bowls and serve with corn on the side. Add your favourite hot sauce for extra heat!
