Chicken Gumbo

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

This cross between a soup and a stew is a speciality of Cajun cuisine. Traditionally, gumbo is served in deep bowls, each containing a few tablespoons of cooked rice in the bottom.


  • 80 ml ( fl oz/ cup) vegetable oil
  • 30


  1. Heat 3 tablespoons of the oil in a small, heavy-based saucepan, add the flour and stir to make a smooth paste. Stir over low heat for 1 hour, or until the roux turns very dark brown, but is not burnt. This requires a great deal of patience and stirring but provi