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Creole Gumbo

Creole Gumbo

Brought to you by: Bart

Prep time:

Cook time:

Serves: 2

A Louisiana classic; this Creole Gumbo is the perfect party feast. Crack open a bottle of Chenin Blanc, enjoy with friends on a summers eve and don’t forget to turn up the tunes!
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  • 60g butter
  • 60g plain flour
  • 1 onion, finely diced
  • 2 sticks celery, finely diced
  • 1 green pepper, deseeded and finely diced
  • 3 tsp Bart Creole Blend
  • 450ml vegetable stock
  • 1 bay leaf
  • 200g raw prawns, shelled
  • 2 tomatoes, chopped
  • 250g cooked white rice
  • 2 spring onions, sliced


Step 1

In a large heavy based saucepan, heat the butter until bubbling then stir in the flour. Cook over a medium/low heat for 10 mins, stirring continuously until rich golden brown.

Step 2

Add the onions, celery, pepper and Creole to the pan and stir for 2 mins until the veg starts to soften

Step 3

Slowly add the stock, stirring all the time to prevent lumps. When all the stock is incorporated add the bay leaf and bring to a gentle simmer. Cook for 30 mins.

Step 4

5 mins before serving, throw in the prawns and tomatoes. Bring back to a simmer and cook until the prawns are pink.

Step 5

Divide the rice between 2 bowls, top with Gumbo and sprinkle with spring onions.

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