Easy chicken gumbo

Easy chicken gumbo

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(5 ratings)

Prep: 15 mins Cook: 40 mins


Serves 4
A warming Cajun-inspired casserole with smoked bacon, peppers and okra - perfect served over rice and beans

Nutrition and extra info

Nutrition: per serving

  • kcal489
  • fat22g
  • saturates7g
  • carbs22g
  • sugars9g
  • fibre6g
  • protein48g
  • salt2.1g


  • 2 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…

  • 200g smoked bacon lardons
  • 1 onion, sliced



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

  • 130g pack Padrón peppers, stalks removed, sliced (or 1 green chilli and 100g green pepper)



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 4 skinless chicken breasts, cut into bite-sized pieces
  • 3 tbsp plain flour
  • 1 tbsp Cajun spice mix
  • 3 garlic cloves, crushed
  • 500ml chicken stock
  • 175g pack okra, sliced (or 2 courgettes, sliced)



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

  • 500g carton passata
  • 2 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…

  • cooked rice and black beans, to serve


  1. Heat the oil in a large pan, add the lardons and onion, and fry for 5 mins until the bacon is starting to crisp and the onion is soft. Add the peppers, chicken and flour, and fry for a further 5 mins or until the chicken is golden brown and the flour is starting to take on a a biscuty colour.

  2. Stir in the Cajun spice mix and garlic, then slowly add the chicken stock, stirring all the time. Add the okra, passata and some seasoning and simmer for 20 mins, uncovered, over a medium heat. Stir frequently during cooking to loosen the flour from the base of the pan.

  3. Sprinkle over the spring onions and serve with rice and black beans.

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Comments, questions and tips

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28th Mar, 2015
this recipe was really straightforward & made for a tastier than expected dish! I doubled everything to make this for 8 people, but found twice the stock to be a bit too much so would only go for 750ml next time. I substituted peppers with courgette & chunky carrots, and also used boneless chicken thighs instead of breast - smaller chunks of meat but much more flavour. I'll definitely be making this again!
4th Feb, 2015
Texture was a bit too saucy for my liking - so added the beans to the gumbo rather than the rice - so it balanced out nicely. Lovely flavours, will definitely make again!
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