Cajun chicken gumbo

Cajun chicken gumbo

  • 1
  • 2
  • 3
  • 4
  • 5
(52 ratings)

Prep: 20 mins Cook: 45 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 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



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

  • 2 celery sticks, sliced



    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



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


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
8th Sep, 2015
I made it yesterday and it was ok but it wasn't a great success. First of all i got the lumps but fortunately I got rid of them with blender. Better to cover chicken chunks with flour and fry it like this so it doesn't happen. However the receipe doesn't say it and I don't like it when you can't trust it 100%. The taste itself was pretty plain and boring like it was missing something. I ate it with white rice and later with pasta, it was ok but I didn't love it and I was thinking I am not cooking this again. Today I warmed it up for my boyfriend, added some slices of processed cheddar, much more Cajun to make it very spicy and sprinkled it with mature cheddar next to white rice. I must say it tasted very good when I tried it and my bf liked it too. Overall, I think the basis for this dish is good but its definitely missing some flavor and you probably gonna have to figure out what it is.
10th May, 2015
Found this recipe as I was curious as to what 'gumbo' was. My OH and I love it and have it probably once a week. I only add 1 spoon of spice as I find it a bit to hot. We have it with noodles don't think that's how your supposed to but we like it
la cuina de casa
9th May, 2015
It's been my first time cooking something "so different" (Louisiana-style) and got lovely compliments from husband and dinner guests. I did not have the ready-made spices so had to buy them individually. I added one tbsp each but thought it was a wee bit too spicy (I must say I do not have a very high tolerance level for hot food, ) so I'll probably add only half a tbsp of chilli next time I make it. Overall, I'm very pleased with the result and shall try to cook it again.
6th Jun, 2015
I think the recipe states tsp not tbsp which is why it was so hot!
2nd Mar, 2015
We really enjoyed this recipe. I confess I 'played with it a bit' as I wanted to use up what we had, so i used yellow peppers (not green), red onions and shallots (not white onion), double the spices based on other people's recommendations, and through in some extra smoked paprika. It had a lovely kick to it :)
9th Feb, 2015
Partner loved this. I could take or leave it.
7th Feb, 2015
Fantastic recipe. I doubled the veg, and doubled the spices, added several carrots, and served it with leftover pasta I had taken from the freezer to make it go further( 2 adults and 3 teenagers). Everyone enjoyed and will definitely make it again.
19th Jan, 2015
Boyfriend loved this recipe. I doubled all the spices and was quite heavy on the salt to get a good flavor.
10th Jan, 2015
Loved this and so did the kids and their grandma Very easy to prepare, cook and feed hungry mouths
30th Dec, 2014
Always wanted to try making Gumbo, this is an excellent recipe and easy to follow. I did add a little too much cajun spice by accident however i like my food spicy so it made it extra tasty! Potted the rest up for the freezer :)


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.