One-Pot Seafood Gumbo
A hearty soup that’s mouth-wateringly delicious, perfect for a rainy day.
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.
|4 tablespoon||MAGGI® Tomato Ketchup|
|2||bird’s eye chilli (optional)|
|2 teaspoon||chilli powder|
|2 cubes||MAGGI® Chicken Stock Cube|
- 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).
- 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.
- Add stock cubes, tomato sauce, bird’s eye chilli and chilli powder.
- Add more water. As soon as it starts to simmer, add prawns and squid and let it cook for another 10 minutes.
- Serve with steamed rice.
Energy 187 kcal