Chicken and Prawn Gumbo
A dark, smoky Louisiana stew thickened with a patient roux, served over rice.
- Time1 hr 30
- LevelMedium
- Costabout £2.32 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large heavy pot over a medium heat. Whisk in the gluten free flour and stir constantly for 15 to 20 minutes, until the roux is the colour of milk chocolate. Do not stop stirring or it will burn.
20 min - 2
Add the onion, pepper, celery and garlic. Stir well and cook for 6 minutes until soft.
6 min - 3
Add the paprika, thyme, cayenne and bay leaves, then pour in the water a little at a time, stirring to keep it smooth.
- 4
Add the chicken. Simmer gently for 40 minutes, skimming any oil from the top.
40 min - 5
Stir in the okra and cook for 8 minutes. Add the prawns and cook 3 minutes more until pink.
11 min - 6
Meanwhile cook the rice following the packet. Remove the bay leaves from the gumbo and spoon it over the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.