Spot Prawn Gumbo

Local Ocean's Special
Spot Prawn Gumbo
with Clams, Mussels + Andouille Sausage
Spot prawns are the sweetest, most delicate, and buttery little morsels of our Pacific Ocean. They are a rare treat on our coast that Local Ocean founder, Laura, declares as her favorite seafood EVER. She’ll tell you that peel and eat is the only way to go, even if it is a little messy.
TIME: 20 minutes
SERVING SIZE: 1 bowl per person
IN THE BOX
• Spot Prawns
• Manila Clams
• Mussels
• Andouille Sausage
• Arborio Rice
• Black Beans
• Shellfish Broth
• Red Bell Pepper, Celery + Onion • Spinach
• Herb Paste
FROM YOUR PANTRY
• 2-3 tbsp olive oil for cooking
STEPS
Note from the Local Ocean Kitchen - To get the maximum flavor out from the Spot Prawns, cook them separately under the broiler with the shell on. Using a sharp paring knife, score the back of the shell from top to tail (this will make them easier to peel). Season with salt and pepper and drizzle with olive oil. Place under a broiler on high for 2-3 minutes. Flip and repeat on second side. You can choose to either peel prawns before adding to stew (for ease of eating) or add them with the shell on (for maximum visual appeal). Alternatively, you can sauté the prawns in the pan as detailed in the instructions below, but it does make peeling them a little messier.
  1. Heat a 9- to 12-inch frying or cast-iron pan over medium-high heat with 2 tbsp olive oil until shimmering but not smoking. Add the herb paste, red bell pepper, celery, and onion, and cook for about 3 minutes. You want the vegetables to soften a little, but still have a crunch. Add the andouille sausage to the pan and toss to mix. Sauté for another minute.
  2. Add the Manila clams and mussels to the pan. If you didn’t choose to broil them separately, also add the spot prawns (leaving the shell on - it’s best to peel them after they’ve been cooked). Cook for 2 minutes, tossing occasionally.
  3. Add the black beans and arborio rice to the pan. Stir in the shellfish broth, cover, and bring to a boil. Continue to boil while covered for 3-5 minutes, stirring occasionally, until the clams and mussels open up.
  4. Turn off the heat, add the spinach, and cover for 30 seconds to wilt. Gently mix to incorporate.
  5. To plate – simply divide equally between bowls. You can use tongs to ensure that the shellfish is divided equally between portions. Bon appetit!

Updated May 2022

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