American🥣 Soups & stews

Surf & Turf Gumbo

Name: Surf & Turf Gumbo
Total time: 1 h 30 min
Yield: 10 servings
Cuisine: American
Ingredients: 200 g chorizo; ~2 sprigs fresh rosemary; ~3 bay leaves; ~3 sprigs fresh thyme; ~1½ kg whole chicken; ~500 g prawns; ~300 g white crab meat; 1 tsp cayenne pepper; 1½ liters chicken stock; ~3 bell peppers; ~2 onion; ~3 stalks celery; 1 garlic; ~1½ tsp celery salt; 1 tbsp flour; 2 sweet potatoes; 1 canned tomatoes; ~300 g okra; ~1 Scotch bonnet chili; ~2 tbsp vinegar; ~1½ tsp salt; ~1 tsp sugar; 1 tbsp olive oil; ~2 cups white rice

⏱ 90 min🍽 Serves 10

A classic Louisiana-style deep South stew combining surf and turf with African, French, and Spanish influences. Features spicy chorizo, tender chicken, sweet shellfish, and hearty vegetables simmered into a rich, flavorful sauce perfect for family gatherings.

Adapted from a video by Jamie Oliver

Epic Surf & Turf Gumbo Perfect Weekend Recipe | Jamie Oliver

Watch on YouTube

Ingredients

chorizo200 g
fresh rosemary~2 sprigsest.
bay leaves~3est.
fresh thyme~3 sprigsest.
whole chicken~1½ kgest.
prawns~500 gest.
white crab meat~300 gest.
cayenne pepper1 tsp
chicken stock1½ liters
bell peppers~3est.
onion

Steps

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1
Slice the chorizo and place in a cold pan over high heat to render out the fat slowly.
2
Add rosemary, bay leaves, and thyme to the pan and cook for a couple of minutes to infuse the flavors.
3
Break down the whole chicken into wings, drumsticks, legs, and breasts; reserve the carcass for stock.
4
Place the chicken carcass in a separate pan over medium heat to begin making stock.
5
Chunk the chicken breast and legs, remove the chorizo and herbs, then fry the chicken skin-side down in the remaining flavorful oil until golden.
6
Remove the heads and shells from the prawns; put the meat aside and add the heads and shells to the stock pan.
7
Add cayenne pepper to the prawn shells and stir well to release color and flavor, then pour in 1.5 liters of chicken stock.
8
Once the chicken is golden and crispy, remove it from the pan, leaving the rendered fat from both chorizo and chicken.
9
Chunk the peppers, onion, celery, and garlic, then cook them in the fat for 5 minutes over high heat to develop the flavors and sweetness.
10
Season with celery salt, continue cooking for 5 minutes to reduce the vegetables, then stir in a spoonful of flour as a thickener.
11
Pour in the prepared prawn and chicken stock, then add the cooked chicken and chorizo back to the pan.
12
Add chunks of sweet potato and canned tomatoes, then reduce heat and simmer for about 1 hour until the chicken is tender.
13
After simmering for an hour, add sliced okra and the reserved prawn and crab meat, then gently stir for 3–4 minutes without overcooking the shellfish.
14
Finely chop and deseed a Scotch bonnet chili, then drown it in vinegar with a pinch of salt and sugar to make a quick chili pickle.
15
Place fresh bay leaves in a pestle and mortar with a pinch of salt and 1 tablespoon of oil, crush and blend to make bay-leaf oil.
16
Serve the finished gumbo over fluffy white rice, drizzle with bay-leaf oil, and top with chili pickle for a Southern kick.

Surf & Turf Gumbo

Ingredients

Steps

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