Cajun chicken gumbo

Cajun chicken gumbo

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(21 ratings)


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Cooking time

Prep: 20 mins Cook: 45 mins

Skill level



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



  • 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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  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, April 2012

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d1zzyd1's picture
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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.

suzannebirch's picture
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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.

amyg1987's picture

Really tasty!

khainsworth's picture
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Very tasty!

pinkson's picture
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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!

rfcoopertwo's picture
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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."