Chicken gumbo

Chicken gumbo

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(15 ratings)

Prep: 25 mins Cook: 35 mins


Serves 4
A low-fat Creole-inspired okra and green pepper stew with cayenne, paprika, cumin and thyme

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal242
  • fat7g
  • saturates2g
  • carbs12g
  • sugars6g
  • fibre4g
  • protein33g
  • salt0.7g
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  • 1 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…

  • 500g skinless, boneless chicken thigh, cut into chunks
  • 1 onion, chopped



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

  • 1 green pepper, deseeded and chopped
  • 3 celery sticks, finely chopped



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

  • 1 garlic clove, finely chopped
  • ¼ tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 bay leaf
  • 1 heaped tbsp plain flour
  • 400g can chopped tomato
  • 400ml chicken stock
  • 100g okra, cut into 2cm rounds



    Originally from Africa, okra is now widely used in cuisines such as Caribbean, Creole, Cajun and…

  • small handful sage, leaves chopped



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • crusty bread or microwave rice, to serve


  1. Heat the oil in a large pan over a medium high heat. Add the chicken and cook in batches for about 5 mins to brown all over. Remove the chicken with a slotted spoon and set aside.

  2. Add the onion, green pepper and celery to the pan, put on the lid and cook for 5 mins, stirring occasionally until softened a little. Stir in the garlic, spices, thyme and bay leaf and cook for 1 min until fragrant. Return the chicken and any juices to the pan with the flour, stirring to coat everything. Pour in the tomatoes and stock, and bring to the boil, cook for 5 mins, then add the okra and half the sage. Turn down to a simmer, put on the lid and cook for 10 mins. Then season and serve, scattering the rest of the sage over.

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Comments, questions and tips

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dave6376's picture
2nd Feb, 2017
I have no idea whether this is an "authentic" gumbo or not but it's an easy and enjoyable meal in its own right. In my experience it's two generous servings with a little left over for lunch the following day. It certainly isn't for four.
24th Mar, 2015
If you are looking for an authentic Louisiana gumbo, this isn't it. It has some similar ingredients but lacks some of the principle components of a good gumbo. (Mostly the things that are the most fattening in an authentic gumbo--- which are sadly what gives gumbo it's amazing depth of flavour.) Without those components what you have here is a basic chicken and okra stew. Cajun inspired without the cajun cahones. I doubled the spices and whacked in a chopped red chili and it was still just "Okay". I like the low fat aspect of it better than I liked the dish. Shame.
20th Jan, 2015
I thought this was very tasty. Agree about the portions. A bit small for four servings.
23rd Mar, 2014
Dull. Wont be making this again.
14th Oct, 2013
oh, and I have a tonne left over =(
14th Oct, 2013
Despite all the ingredients, this was just a bit dull.
badzilla's picture
10th Oct, 2013
The ingredients amounts and weights are not sufficient for four adults. I effectively halved everything and there was little left over and I was only feeding myself! The gumbo itself was lovely, but my advice is to take care with the portions. Full recipe review and blog with photograph at
11th Sep, 2013
Lovely and comforting with a nice spice to it.
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