Cajun chicken gumbo

Cajun chicken gumbo

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(51 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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La84
10th May, 2015
5.05
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
5.05
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.
Westcott1964
6th Jun, 2015
I think the recipe states tsp not tbsp which is why it was so hot!
amylel9
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 :)
lobsterpot1
9th Feb, 2015
Partner loved this. I could take or leave it.
mandnlee
7th Feb, 2015
5.05
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.
kitiaraa
19th Jan, 2015
5.05
Boyfriend loved this recipe. I doubled all the spices and was quite heavy on the salt to get a good flavor.
deedee1818
10th Jan, 2015
5.05
Loved this and so did the kids and their grandma Very easy to prepare, cook and feed hungry mouths
lilithspain
30th Dec, 2014
5.05
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 :)
sharppayne15
21st Dec, 2014
5.05
Forgot to put the ham in. Served with a mixture of red and wholemeal rice and some Mexican cheesy bread. Delicious, will be making again.

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