Cajun chicken gumbo

Cajun chicken gumbo

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(22 ratings)

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Cooking time

Prep: 20 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 6

An authentic Louisiana casserole with Creole spices, veggies, ham and a rich sauce - a one pot-with bite

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
315
protein
37.3g
carbs
16.5g
fat
11.3g
saturates
2g
fibre
2.6g
sugar
3.3g
salt
2.7g

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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Method

  1. Heat 1 tbsp of the oil in a wide casserole or big frying pan and fry the chicken for a few mins to brown. Tip out onto a plate. Add the onion to the pan with 1 tbsp more oil and fry for 5 mins until almost softened. Add the celery and fry for another 2 mins, then tip out to join the chicken. Add the remaining oil, bay leaves and flour to the pan and cook into a paste. Carry on cooking, stirring constantly (with a splash of water if you need), until golden brown, then stir in the spices for 2 mins.
  2. Gradually stir in the stock until smooth and saucy. Return the chicken and veg to the pan, along with the peppers, cover and simmer gently for 15 mins. Stir in the ham, cover and simmer gently for 10 mins more. Check for seasoning, then serve, sprinkled with the spring onions mixed with the chopped parsley.

Recipe from bbcgoodfood.com, April 2012

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Comments

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lmcgrath87's picture
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Made this last night, so please with it. Halved the recipe as there was only 2 of us but in future i'll make the full amount and freeze the rest.

Couldn't get the oil to great a good paste with the flour, so used butter instead.

Simple tasty dinner, we served it with white rice.

taitagl's picture

I love this recipe! I joined about 2 weeks ago and have made it 3 times now! (':

auntie.edna's picture

Delicious!! Really enjoyed this dish, had a great spice taste without being too spicy, and I loved the sauce - was scraping the bowl for more! One thing I would say to those planning on making this dish is make sure you have real good quality ham, I used Sainsbury's chopped ham, and it didn't bring anything to the dish. Would be gorgeous with leftover gammon/ham?

heathermc's picture

Loved this! would recommend adding a hint of lime. Was tasting it as I was making it and decided it was missing something, didn't have fresh limes so threw in a dash of lime cordial and it was perfect!!

Jeano77's picture
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A dinner party winner! Added an extra chicken breast and onion to ensure there was enough food for 6 people (based on previous comments) and there was plenty, with enough for a few seconds! Took a lot of stirring to ensure the lumps were eliminated from the sauce, but will be more attentive to this part the next time I make it. Served with sweet potato mash and green beans - very tasty! Makes a nice flavour change as we eat a lot of asian dishes. Highly recommended.

JoeCoulson's picture

A bucketlist menu. Do not fail to cook this before you die!!

Millsybabe's picture
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Made it just as stated, mixing the flour with the chicken. Absolutely gorgeous. Made again tonight but only cooked it for the time stated, whereas last time I cooked it for an extra hour. It was much nicer the first time. Will cook for hour and half at least.

MrsBaum's picture

Haven't tried this, but as a brit living here in New Orleans, I've been making gumbo for a couple of years now. This seems like a delicious stew, but sorry, its not an authentic southern gumbo. A real gumbo begins with a roux, which is equal measures of, for example, vegetable oil and flour, which is stirred over a low heat till it is the colour of peanut butter. Then the "trinity", diced celery, green pepper and onion, is sauteed in this, and then the diced chicken is added, and sliced okra. Plus an essential ingredient for gumbo here is the spice called file powder, pronounced "feelay", which is powdered sassafras leaves. The american tv chef, Emeril Lagasse, has an excellent recipe, which is the one I always use. A true gumbo made from scratch takes around three hours, but is worth the effort. Its a cross between a soup and a stew. Thanks.

Kimela01's picture

Total winner in my book. I made this for my partner & daughter and they both love it...in fact I've made it twice in the space of 2 weeks.

federica222's picture
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Replace ham with bacon, yummy!

katrinakfg's picture
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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.

jameseylefebure's picture
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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.

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

stephjansen's picture
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A very good recipe, kids loved it!

Pee's picture
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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

mandafers's picture
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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.

jillyt's picture
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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!

d1zzyd1's picture
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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.

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

dutes8080's picture
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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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