Surf 'N' Turf Gumbo
ID: baf6a714...
An incredible Deep South American classic featuring spicy chorizo, tender chicken, and sweet shellfish in a rich, flavor-packed sauce. Perfect for a hearty weekend family meal or party food.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Render the fat from the chorizo and fry the chicken pieces in the smoky fat until golden, then set aside. → Use the chicken carcass and prawn shells/heads to simmer a quick, flavorful seafood-chicken stock. → Sauté the chopped peppers, onion, and celery in the remaining fat, thicken with flour, and strain in the prepared stock. → Return the meats to the pot, add sweet potatoes and canned tomatoes, and simmer covered for about 1 hour. → Finish by adding okra, prawns, and crab meat for the last few minutes, then serve with rice and a quick chili pickle.
Cooking Steps
Brief Cooking Order
Render the fat from the chorizo and fry the chicken pieces in the smoky fat until golden, then set aside. → Use the chicken carcass and prawn shells/heads to simmer a quick, flavorful seafood-chicken stock. → Sauté the chopped peppers, onion, and celery in the remaining fat, thicken with flour, and strain in the prepared stock. → Return the meats to the pot, add sweet potatoes and canned tomatoes, and simmer covered for about 1 hour. → Finish by adding okra, prawns, and crab meat for the last few minutes, then serve with rice and a quick chili pickle.
Introduction
An incredible Deep South American classic featuring spicy chorizo, tender chicken, and sweet shellfish in a rich, flavor-packed sauce. Perfect for a hearty weekend family meal or party food.
Step 1
Slice 200g of chorizo and place in a cold pan. Turn the heat up to full to slowly render out the fat.
Step 2
Add fresh rosemary, bay leaves, and thyme to the pan with the chorizo and fry for a couple of minutes.
Step 3
Butcher a whole chicken, separating the wings, drumsticks, legs, and breasts. Place the carcass into a separate stock pot over heat.
Step 4
Chop the chicken breasts and legs into large chunks. Remove the fried chorizo and herbs from the pan, keeping the rendered fat in the pan.
Step 5
Place the chicken pieces skin-side down into the hot chorizo fat and fry until golden brown. Once browned, remove them from the pan and set aside.
Ingredients List
Important Notes
Starting the chorizo in a cold pan allows the fat to render out slowly and completely, creating a rich base of flavor for the entire dish.
Don't discard the chicken carcass or prawn shells; they are vital for making a quick, deeply flavorful stock.
Add the delicate seafood (prawns and crab meat) only during the last 3-4 minutes of cooking to avoid overcooking them and making them rubbery.
The quick chili pickle adds a sweet, sour, and spicy contrast that cuts through the rich, heavy stew.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...