James Strawbridge's Jumbo Seafood Gumbo

James Strawbridge's Jumbo Seafood Gumbo

Gumbo is a hearty fish stew to which you can add as much or as little heat as you like. James has paired his with a simple corn bread to mop up all of that delicious sauce.

Serves 4


380g fish pie mix
300g monkfish medallions
200g scallops
200g Dorset smoked 'nduja
175g cooked prawns
1 red pepper, diced
1 large brown onion, diced
4 sticks of celery, diced
1 litre of chicken stock
3 whole chillies
30g coriander, chopped
2 tbsp Cajun spices
2 tbsp plain flour
2 tbsp olive oil
Numero Uno Hot Sauce [optional fiery extra…]


For the cornbread:

225g polenta
550ml whole milk
2 tsp baking powder
50g butter, melted
1 tbsp sugar
1 jalapeno pepper, thinly sliced
1 tsp salt
2 beaten eggs
50g cheese, grated [optional]



  1. For the cornbread, preheat the oven to 200˚C. Grease a cake tin or ovenable skillet. Mix the dry ingredients in a bowl and beat the egg and milk separately. Combine everything together mixing until you have a smooth batter. Stir in the jalapeno and pour the batter into your cake tin. Bake for 30 mins and allow to cool in the pan.
  2. Start off your gumbo by sauteing the celery, pepper and onion in oil with spices on a medium high heat. After 5-6 mins add in flour, chillies and the 'nduja. Cook out the flour until it starts to brown into a deep, dark roux paste.
  3. Next add in chicken stock to deglaze the pan by stirring vigorously to form a thick and flavoursome gumbo stew base. Add in coriander followed by all your fish. Cook on a medium / low heat for 15-20 mins until the fish is cooked.
  4. Serve a generous ladle of gumbo with a wedge of cornbread on the side to dunk in this Cajun style fish stew. Add Hot Sauce if you like it extra hot!