Prep time
90 mins
Cooking Time
35 mins
Serves
4
Ingredients
- 1 kg MSC Cockles
- 250g MSC Prawns
- 150g chorizo, diced
- 2 peppers, finely diced
- 2 sticks of celery, sliced
- 1 white onion, diced
- 1 cob of corn, sliced
- 500ml fish stock
- 500ml ginger beer
- 2 tbsp rapeseed oil
- 50g butter
- 1 tbsp plain flour
For the gumbo spice
- 1 tbsp smoked paprika
- 1 tsp cracked black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp smoked chilli flakes
- ½ tsp cayenne pepper
- ½ tsp celery seeds
- 1 tbsp chopped thyme
To serve:
- 2 spring onions, finely sliced
- 2 lemons, wedges
- Cornbread [optional]
Method
- To remove any grit or sand from your cockles start by rinsing them in a bowl of salted water for 20 mins. Then lift out and repeat again another two times. This process is worth taking time before cooking. At this point also remove any cockles that remain open and discard.
- In a large pan heat your oil and sauté the peppers, onion and celery. After 5-10 mins add in your chorizo, Cajun spices, thyme and butter. Cook out the spices for 2-3 mins and then add in flour. Allow the roux to brown and stir the bottom of your pan until it takes on some rich colour. Then pour in your ginger beer, fish stock and wheels of corn.
- Bring back to a rolling boil and cook for 10 minutes before adding in your prawns and cockles. Cover the pan with a lid and steam your cockles for 5-6 minutes until they are all open. Stir a couple of times whilst steaming to allow all the gumbo juices and spices to coat the cockles. Season with salt and add the juice of 1 lemon.
- Pour a generous ladle of cockle surf n turf gumbo in bowls topped with spring onions and a wedge of lemon. Try serving with either cornbread or boiled rice.
If you liked this recipe from James, why not try his delicious Cornish Hake Tacos.