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4 pax   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 gbutter
30 gflour
1bay leaf
4 tablespoonMAGGI® Tomato Ketchup
2bird’s eye chilli (optional)
2 teaspoonchilli powder
2 cubesMAGGI® Chicken Stock Cube
250 mlwater
200 gsquid
200 gprawns


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