We asked each of our restaurants for their favourite recipe for customers to take home and try themselves. Here is a tasty recipe for a Seafood gumbo from Coast to Coast. See link for menus and opening times too.
2 each king prawns
120g long grain rice
2g smoked paprika
2g shopped chives
56g sour cream
4 each fresh mussels
56g salted dairy butter
100g large white onions
56g plain flour
50g green peppers
50g chopped celery
10g diced garlic
56g diced chorizo
1g black pepper
184g diced chicken breast
120g crab meat
1g flaked sea salt
40g plum tomatoes
10g creole seasoning
salt & pepper
1 In a hot pan add half the butter with a splash of olive oil until it has melted.
2 Add the diced white onion, diced green pepper and diced celery.
3 Sauté this down until the veg is soft, then add in the diced plum tomato and finely diced garlic.
4 Add the creole seasoning, salt and pepper to the mix and stir well, cook for 2-3 minutes then add in the sliced okra.
5 Add 300ml of water and 200ml of passata to the mix, then turn the heat down and bring to the boil.
6 In a clean pan add the flour and remaining butter. Mix well to create a roux, add this mix to the pan of gumbo mix.
7 Stir in the roux and mix well, then add in the diced chorizo and diced chicken pieces.
8 Cook for a further 4-5 minutes until the chicken and chorizo are cooked through, then add in the crab meat.
9 In a clean pan, add the 2 butterflied prawns and 4 mussels. Heat them for 2-3 minutes or until a core temperature of 75°C has been reached.
10 Add the gumbo sauce mix to the pan, turn the heat down and simmer for 3-4 minutes.
11 Cook the rice through, transfer to a sugar bowl, then upturn the sugar bowl onto the serving plate.
12 Spoon the hot gumbo mix around the rice then pull the prawns and mussels to the top of the sauce.
13 Serve the gumbo with a spoonful of sour cream on top and garnish with a pinch of smoked paprika and a pinch of chopped chives