Cajun chicken gumbo

Cajun chicken gumbo

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(53 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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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
3.8
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.
lazywife
18th May, 2016
With you on the celery - it is fit food for neither man nor beast. Only just beaten into first place as the Devil's vegetable by the malevolent parsnip! Lovely recipe otherwise. Used smoked bacon instead of the ham - luscious!
fizzh89
17th Jan, 2016
3.8
Made this last night, had a bit of trouble with the sauce, 5 tablespoons of flour with such a small amount of oil didn't work, I ended up using a lot more than a splash of water (200mls out the jug of stock in the end then topped the stock up to 600ml again) to get it to a paste. Once I got the consistency right, it was straightforward, and went down well with most of the family, 3 year old tucked into it, but 7 year old wouldn't even taste it (typical!) so didn't know if he liked it or not, hubby and I each gave it 9 out of 10. I didn't have Cajun spice mix, so made my own, the basil in it gave it a lovely twist. Served it with rice. Would definitely do it again!
styler104
2nd Nov, 2015
I loved this recipe. I swapped the ham for chorizo which gave the gumbo a much smokier flavour. I also added some prawns and chilli.
rosievimes's picture
rosievimes
23rd Sep, 2015
5.05
Love this recipe, though I can never get the flour part to work and just do it without. Works just as well!

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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
2.55
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.