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Number of pax: 4 pax   Cooking duration: 30 minutes

Good to Know

A stew that originated in southern Louisiana during the 18th century, the Gumbo will always be served with a spoonful of rice in the bowl and a side of potato salad.


30 g butter
30 g flour
1 carrot
1 onion
1 celery
1 bay leaf
4 tablespoon MAGGI® Tomato Ketchup
2 bird’s eye chilli (optional)
2 teaspoon chilli powder
2 cubes MAGGI® Chicken Stock Cube
250 ml water
200 g squid
200 g prawns


  1. Stir the flour into butter until it reaches a deep, rich brown colour. This is the roux (a mixture of flour and fat cooked together and used as a thickening).
  2. Tip in the onion, carrot, celery and bay leaf. Next, add a little water and stir the mixture for 5-10 minutes until the vegetables soften.
  3. Add stock cubes, tomato sauce, bird’s eye chilli and chilli powder.
  4. Add more water. As soon as it starts to simmer, add prawns and squid and let it cook for another 10 minutes.
  5. Serve with steamed rice.

Nutritional Info

Energy 187 kcal

Protein 17g

Fat 7g

Carbs 14g

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