Cajun chicken gumbo

Cajun chicken gumbo

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(75 ratings)

Prep: 20 mins Cook: 45 mins

Easy

Serves 6
An authentic Louisiana casserole with Creole spices, veggies, ham and a rich sauce - a one pot-with bite

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal315
  • fat11.3g
  • saturates2g
  • carbs16.5g
  • sugars3.3g
  • fibre2.6g
  • protein37.3g
  • salt2.7g
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Ingredients

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 5 skinless chicken breasts, cut into chunky pieces
  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, sliced
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 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
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tbsp very roughly chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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.

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Comments, questions and tips

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Craig Comery's picture
Craig Comery
5th Feb, 2019
4.05
Absolutely lovely, swapped the ham for prawns and the whole family loved it
craftybeggar
25th Jan, 2019
4.05
Everybody loved this but I spent 20 mins cooking the roux that was supposed to turn golden brown - also had to add loads of liquid to make it workable, gave up in the end and just carried on with recipe. Maybe heat wasn't high enough but I didn't want to burn it. Other than that I adapted it by using Quorn pieces and veg stock and left out the ham, served it with coconut rice. Good freezable recipe and would make again.
WendyD24
13th Nov, 2018
Y'all, my Cajun Poppa is rolling over in his grave! I wouldn't mind so much if you hadn't called it an "authentic Louisiana" but you did and it is anything but! The deep flavor in a gumbo comes from a rich and highly developed roux. That happens when you cook equal parts fat and flour into a liquid base. For a gumbo, you want a milk chocolate colored roux, which you can achieve by stirring the fat/flour mixture slowly over a low/medium heat for 15 minutes or so. Then you add your "holy trinity"- chopped onion, celery and green pepper. Next, your meat, usually pulled chicken (not just breast - I like to use leftovers from a roast chicken) and smoked sausage. (In the UK, polish smoked sausage is a good substitute). Finally, add your stock and bay leaves and simmer for as long as you can. Oh, and NEVER add chili or cumin. Buy Cayenne, perhaps some garlic salt or paprika, and don't over spice. With all that said, Gumbo is a paupers' dish, so you can add whatever meat and veg you want, but if you want "authentic Louisiana gumbo," you have to start with a roux and the trinity!
jojodinkley
9th Oct, 2017
5.05
Make this regularly. I add potatoes to the pot while it's cooking just to give it a bit more bulk. Family request it frequently!
Boethius's picture
Boethius
14th Jun, 2017
5.05
A great one pot recipe, I batch cook this every month. Love it.
Tim Hibberd
6th Mar, 2017
Again, far more liquid required. And fried the ingredients in a frying pan then transferred to a saucepan to finish the cook. Having mine with mashed sweet potato. But would have added so sliced chillies with the final garnish is I had some
ktct
17th Feb, 2017
5.05
I really like one-pot cooking, and this was fantastic! I served it with coconut rice, really good.
R knight
11th Oct, 2016
4.05
Thoroughly enjoyed by the whole family, used the helpful tip and mixed the flour with water for the paste. Added garlic and used leeks instead of celery. Served with rice.
Brendantanton
15th Jun, 2016
As shocked as I was to see a James Martin recipe with neither cream nor butter, I thought I'd give it a try. Really easy recipe that makes a very tasty supper. Just one tip that I found made it easier, cook the chicken first, remove, then the onion and celery, then put the chicken and remaining oil back in. Then I added the spices, cooked off for a couple of minutes, then the flour and about 250ml of the stock (I've always been taught to make stew this way and it always works). I continued adding the stock and found that I needed probably another 400-500ml of water to get to good consistency. After that, added the peppers and cooked for 15-20 minutes. Seemed to work perfectly and I shall definitely be cooking this again.
GinRomney
31st Mar, 2016
5.05
I too got into some difficultly with this flour shenanigans, but after two minutes desperately mashing the lumps with the back of a spoon it seemed to all work out. Didn't put in ham to make it a bit cheaper, and didn't put in celery because it's a horrible, horrible vegetable. And the result was very nice indeed.

Pages

Trevor Phillips's picture
Trevor Phillips
17th Sep, 2019
I can only see two steps to how to cook it
goodfoodteam's picture
goodfoodteam
19th Sep, 2019
This recipe has been divided into two parts but don't worry, all you need to know is there!
cueball1069's picture
cueball1069
31st Jul, 2019
maybe I'm missing it but where does it say to add the Cajun spice?
goodfoodteam's picture
goodfoodteam
3rd Aug, 2019
Thanks for your question. You add it at the end of step 1 where it says 'stir in the spices for 2 mins.'
spindoctor's picture
spindoctor
2nd Apr, 2018
Missing out the celery in the recipe you miss out of an important veg in Cajun cooking When used in sauces as a building block celery is used to provide flavour. These flavours come from terpenes which provide aromas of citrus, pine, and (to me) grass, as well as a pleasing bitterness. Other flavours are provided by phthalides, which celery shares with walnuts. So if you wish to exchange celery use a crushed walnut instead!
Kiljaan
1st Mar, 2017
Use a dark rougx and smoked meat.
mandnlee
7th Feb, 2015
5.05
If the lumps in the sauce are too small to get rid of, you can always use a handheld blender, just make sure you keep adding stock as the flour will still be cooking out.
jmordal1
18th Nov, 2014
3.05
2 stock cubes are WAY too much. I followed the recipe and used two - it tasted of stock cube and not much else. It's a good recipe, so I'd still recommend it, but I'd say use 1 stock cube and then add a second one if needed at the end.
marcus100
19th Oct, 2013
Followed the recipe but sieved the flour small amounts at a time, no lumps. Loved the flavours, will be making again soon.
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