Chicken gumbo

Prep: 10 mins
Cook: 35 mins
Chicken gumbo
This spicy chicken soup classic is perfect for Winter.

4 tbsp olive oil

812g skinless chicken fillets, cut into chunky pieces

1 onion, chopped

2 celery sticks, sliced

3 bay leaves

5 tbsp plain flour

4 tsps Cajun seasoning 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

50g rice of choice

300g thickly sliced ham, trimmed of any fat and diced

3 spring onions, sliced

2 tbsp roughly chopped parsley

In a large frying pan, heat 1 tablespoon of the oil and brown the chicken.

Remove onto a plate. Add the onion to the pan with 1 tablespoon more oil and fry for 5 minutes until almost softened.

Add the celery and fry for another 2 minutes, then remove along with the set aside chicken.

Add the remaining oil, bay leaves and flour to the pan and cook into a paste.

Continue to cook, stirring constantly (with a splash of water if you need), until golden brown, then stir in the spices for 2 minutes.

Gradually stir in the stock until smooth then return the chicken and vegetable to the pan, along with the peppers and the rice cover and simmer gently for 15 minutes.

Stir in the ham, cover and simmer for 10 minutes more.

Check for seasoning, then serve, sprinkled with the spring onions mixed with the chopped parsley.


Preparation Time
10 minutes

Cooking Time
35 minutes

Main ingredients
Chicken, Pork, Vegetables, Oil, Spice, Stock/Broth

Recipe Type
Soups, Family Dinners, Stew, Classics


Level of Difficulty

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