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Susan Sarandon's seafood gumbo
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Total Time:
1 hour 30 minutes
Spicy New Orleans surf & turf dish with dark roux, 'holy trinity' base, and option to swap prawns for crayfish and sausage. Ultimate comfort food inspired by legendary chef Leah Chase.
Ingredients:
  • 1.5 litres of organic chicken or beef stock
  • 16 large raw shell-on king prawns from sustainable sources
  • 500 g quality smoked spicy sausage such as Andouille
  • olive oil
  • 50 g unsalted butter
  • 5 heaped tablespoons plain flour
  • 2 large green peppers
  • 1 large onion
  • 3 sticks of celery
  • 5 fresh bay leaves
  • 1 bunch of fresh thyme (30g)
  • 8 cloves of garlic
  • 1 teaspoon cayenne pepper
  • 1 teaspoon Tabasco sauce
  • 1 x 400 g tin of quality plum tomatoes
  • 200 g green beans
  • 1 bunch of fresh curly parsley (30g)
  • 600 g sea bass fillets skin on, scaled and pin-boned, from sustainable sources
  • 4 fresh langoustines from sustainable sources (optional)
  • 300 g fresh cockles or clams cleaned, from sustainable sources
  • 1 lemon
Instructions:
  • Gently heat the stock in a pan. Peel and butterfly the prawns, adding the heads and shells to the stock. Slice the sausage and cook in a casserole pan until fat is released. Remove sausage and stir in butter and flour to make a dark roux. Add chopped vegetables, herbs, garlic, spices, and sausage. Stir in tomatoes and stock, then cook for 10 minutes. Add green beans and cook for 6 minutes. Chop parsley, prepare seafood, and add to the pan. Simmer until cooked, then finish with lemon juice and parsley. Serve with rice.

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