Cajun chicken gumbo

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• fleetypie

  26 April 2012

  fleetypie rated this recipe

  

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• R. Cooper

  27 April 2012

  R. Cooper rated and commented on this recipe

  

  Great stuff! This recipe was enough for three hungry people. Runs the risk of being a little too salty, so take that into consideration with the rice, if you going there. (Go there; goes great with white rice.) I'd love to try this with white or black beans. As per my new norm, I brined the chicken first. I also only used 5 breasts. The flour part was a bit challenging for me. I kept on adding a little water at a time, trusting in the recipe. Later, after I had my paste, I again became a little nervous with how to handle the adding of the broth. ...go slow and stir constantly... It helps to have someone slowly pour the broth while you stir. In the end, I really enjoyed this and so did my "guests."

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• Son

  28 April 2012

  Son rated and commented on this recipe

  

  Accompanied the dish with egg fried rice, really enjoyed. Made with a little less stock, chicken & flour as only cooking for 2 but was good. Thought I'd mixed the paste well enough to avoid lumps but ended up with lumpy sauce. Thankfully it was rescued by the blender - a top tip I found online if you have one & it feels like no amount of elbow grease is going to get rid of the little blighters!

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• Lil' Cakes

  02 May 2012

  Lil' Cakes rated and commented on this recipe

  

  Very tasty!

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• amy

  02 May 2012

  amy commented on this recipe

  Really tasty!

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• sue

  03 May 2012

  sue rated and commented on this recipe

  

  Flavour seemed to lack something. I added a couple of vine ripened tomatoes, a few drops of wine and some sliced chorizo and was much happier with it.

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• dizzy

  06 May 2012

  dizzy commented on this recipe

  saw this as a recipe of the day when searching for something else. Really nice. Followed exactly it's so easy to do. Could miss out the ham to be honest. Didn't have a cajun spice mx so followed the alternative. It's really nice, fresh and tasty. Not the last time we'll enjoy or adapt it.

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• Otfoodie

  07 May 2012

  Otfoodie commented on this recipe

  Added smoked bacon and some lentils and slooooow cooked it all and served with rice. as going to do a curry but this came up as recipe of the day so took a chance. Smells divine! Didn't have cajun mix so used the alternative... joy!

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• Seffie

  15 May 2012

  Seffie rated and commented on this recipe

  

  I had never heard of gumbo before, or had any idea what is in it, so I wasn't too sure about trying this, or giving this to my two very picky younger sisters.. Surprisingly, this went down a treat! My sisters loved it and now want it on the table more often. I served it up with simple rice, but may try some over options in the future, yum! :)

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• Tony

  26 May 2012

  Tony rated and commented on this recipe

  

  I like Cajun cooking anyway but thought that this was easy and relatively quick for a hearty and filling mid-week feast> Accompanied it with the recommended Smoky sweet potato wedges which were very good indeed. Highly recommended!

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• Belkey

  25 June 2012

  Belkey rated and commented on this recipe

  

  This was good, but would definitely not feed 6! Served with rice as suggested.

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• dizzy

  19 July 2012

  dizzy rated and commented on this recipe

  

  Accidental discovery regarding the making of the dough ball. When you've fried the chicken, removed, fried the onion and celery, add back the chicken and sprinkle the flour over it all and stir through. Then add the peppers and stir again. Everything gets a roughly even coating. When you add the stock it makes a lumpless sauce without the elbow grease.

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• JillyT

  25 September 2012

  JillyT rated and commented on this recipe

  

  Did as above regarding adding the flour and it worked a treat! Didnt have any ham so fried off some chorizo, drained the oil off and added to the chicken and peppers etc. Also added a couple cloves of garlic in with the onions at the beginning - very tasty! Next time will try thickening with red lentils and omit the flour I think - less syns on slimming world!

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• Mandafers

  08 October 2012

  Mandafers rated and commented on this recipe

  

  Very tasty! Followed the flour trick and worked a treat. Also used hot chilli powder to I've it extra kick and added sweet potato and peas aswell to make it go further. Will definitely be making this again.

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• Pee

  17 October 2012

  Pee rated and commented on this recipe

  

  Ticks all the boxes for a quick, easy, yummy weeknight dinner. Added the stock very slowly and turned the heat right down, perfecto, no lumps :-) will definitely make again

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• Stefanola

  28 October 2012

  Stefanola rated and commented on this recipe

  

  A very good recipe, kids loved it!

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• JodieT

  03 November 2012

  JodieT rated and commented on this recipe

  

  Quite nice, not amazing but did enjoy it. I added new potatoes to bulk it up a bit.

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• jameseylefebure

  11 January 2013

  jameseylefebure rated and commented on this recipe

  

  made this tonight for tea; thought the dish was amazing. listened to the tips and did the stock to paste very very slowly and didn't get any lumps. will be doing again for certain.

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• Katrina KFG

  07 February 2013

  Katrina KFG rated and commented on this recipe

  

  Thought this was a really lovely meal and the children liked it too. Will definitely do again though if making for just adults, might replace the ham with chorizo.

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• Federica

  11 April 2013

  Federica rated and commented on this recipe

  

  Replace ham with bacon, yummy!

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Ingredients

• 4 tbsp olive oil
• 5 skinless chicken breasts , cut into chunky pieces
• 1 onion , chopped
• 2 celery sticks, sliced
• 3 bay leaves
• 5 tbsp plain flour
• 4 tsp Cajun spice mix (or 1 each paprika, ground cumin, ground chilli and dried basil)
• 600ml chicken stock (made with 2 stock cubes)
• 2 green peppers , deseeded and cut into chunks
• 300g thickly sliced ham , trimmed of any fat and diced
• 3 spring onions , sliced
• 2 tbsp very roughly chopped parsley

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 45 mins

Ingredients

• 4 tbsp olive oil
• 5 skinless chicken breasts , cut into chunky pieces
• 1 onion , chopped
• 2 celery sticks, sliced
• 3 bay leaves
• 5 tbsp plain flour
• 4 tsp Cajun spice mix (or 1 each paprika, ground cumin, ground chilli and dried basil)
• 600ml chicken stock (made with 2 stock cubes)
• 2 green peppers , deseeded and cut into chunks
• 300g thickly sliced ham , trimmed of any fat and diced
• 3 spring onions , sliced
• 2 tbsp very roughly chopped parsley

PER SERVING

315 kcalories, protein 37.3g, carbohydrate 16.5g, fat 11.3 g, saturated fat 2g, fibre 2.6g, sugar 3.3g, salt 2.7 g

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