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Chicken gumbo

Chicken gumbo

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(6 ratings)

Prep: 25 mins Cook: 35 mins

Easy

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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Ingredients

  • 1 tbsp 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

    Onion

    un-yun

    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

    Celery

    sell-er-ee

    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

    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

    Okra

    oh-kra

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

  • small handful sage, leaves chopped

    Sage

    sa-age

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

  • crusty bread or microwave rice, to serve

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Method

  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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Comments (7)

LJNielsen's picture
2.5

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.

lobsterpot1's picture
3.75

I thought this was very tasty. Agree about the portions. A bit small for four servings.

owenbartley1's picture
1.25

Dull. Wont be making this again.

angel290385's picture

oh, and I have a tonne left over =(

angel290385's picture

Despite all the ingredients, this was just a bit dull.

badzilla's picture

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 http://badzilla.co.uk/Good-Food--Chicken-Gumbo

silannigan's picture
4

Lovely and comforting with a nice spice to it.

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