Singletrack Kitchen: Pub Bike Gumbo

By popular demand, here’s another recipe from Charlie to warm you up and fill you up after a ride.

This is a really efficient recipe as it is great for using things up. I suppose in many ways this is the pub bike of recipes, made up of a bunch of only just compatible parts that somehow not only gets the job done, but is also a great ride. By the way, pub bikes are better on the way home. “I love you, you’re the best bike ever, canti brakes are so fast and exciting, I bet we can jump off that ledge together”.

Also just like your old pub bike, this recipe keeps on going. The base starts as a soup for your lunch, and then becomes the sauce for the evening gumbo.

Gumbo Ingredients

The soup

• 4 large tomatoes
• One onion
• 4 cloves of garlic
• 1 red pepper
• 1 teaspoon smoked paprika
• A couple of anchovies (optional)
• Salt and pepper
• A small handful of butternut squash peeled and cubed.
• Chopped parsley including the stalks
• Veg or chicken stock

The gumbo

• The soup above
• Chorizo, sliced
• Long grain rice, rinsed under a tap
• Cod, cubed
• Prawns
• Thyme
• 1 teaspoon of Dijon mustard
• 2 bay leaves
• Cajun spice mix such as Schwartz

Method

Soup

1. Take all the soup ingredients, except the stock, chop them up and either air fry, roast, or sauté in a pan.
2. Once cooked pick out half the chucks of red pepper and butternut squash and save for later (these are for the gumbo)
3. Pop in a blender with water and a stock cube.
4. You now have a tasty soup. But save some for the gumbo.

The Gumbo

1. Fry off the chorizo in a pan until it starts to brown
2. Add some soup to a pan, add water. You are looking for a watery consistency as the rice will suck it up.
3. Cajun spice mix to taste. Take it easy and start small.
4. Add a couple of handfuls of rinsed rice, about 1/3 a cup per person.
5. Add mustard, thyme, and bay leaves.
6. Cook until the rice is cooked, adding the fish, prawns, red pepper and butternut for the last 10 minutes.
7. Don’t stir too hard, as you don’t want to break the fish up.
8. Bit of parsley to garnish and that is a gumbo.

While you’re here…

Charlie Hobbs

Merch & Marketing Manager at Singletrack

Grumpy, happy, hairy, overweight and awesome. I started riding offroad in 1978, and never stopped. I was once Charlie The Bikemonger, I invented orienBEERing, the Clunker Classic, and the Dorset Gravel Dash. I own the Bum Butter brand and I'm a co-owner of Dirt Dash Events. I also work at Singletrack, I have the self-appointed job title of "Overlord of the leftovers" and look after the merch shop, and marketing. Other interests include skateboards, surfboards, motorbikes, and cooking (I invented the Beefer Reefer).

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