Chicken gumbo

(6 ratings)
Chicken gumbo recipe
Chicken gumbo recipe
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

A gumbo is a chunky stew or soup that originates from Louisiana in America. There are many regional variations but all have a thickened spicy sauce. A Creole seasoning mix called file powder is traditionally used, but as itís not readily available in this country this recipe is made with Cajun seasoning which is a blend of herbs and spices including chilli, cayenne and thyme. Serve with rice or just some fresh crusty bread to mop up the tasty sauce. For an extra spicy flavour add 1 deseeded and chopped red chilli pepper to the fried onion, garlic and celery.


  • 2tbsp olive oil
  • 400g skinless chicken fillets, thinly sliced
  • 150g smoked pork sausage, sliced
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, peeled and chopped
  • 2 celery stalks, chopped
  • 1tbsp Cajun seasoning
  • 1tsp dried thyme
  • 1tbsp flour
  • 600ml hot chicken stock
  • 3tbsp tomato puree
  • 2 ripe tomatoes, peeled and chopped
  • Salt and freshly ground black pepper
  • Boiled rice, to serve
  • Chopped spring onions, to garnish

To make the mounds of rice, spoon drained long-grain rice into the bowl of a metal ice cream scoop with a spring action. Pack the rice down firmly, then release on top of the gumbo.


  1. Heat half the oil in a large deep frying pan and fry the chicken over a high heat for 3-4 mins until browned. Add the pork sausage and fry for a further 2-3 mins. Remove the chicken and sausage with a slotted spoon and set aside.
  2. Add the rest of the oil to the pan and fry the onion, garlic and celery for 5 mins until beginning to soften. Stir in the Cajun seasoning and thyme and cook for 1 min then stir in the flour and cook, stirring all the time, until browned. Gradually stir in the stock and tomato puree and bring to the boil.
  3. Return the chicken and sausage to the pan with the tomatoes and cover and simmer for 20-25 mins until the liquid has thickened and the chicken is very tender. Season to taste with salt and freshly ground black pepper. Serve in warm bowls topped with mounds of boiled rice and garnished with chopped spring onions.

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  • 4
(6 ratings)

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draconem et matrem

My grandaddy is from the Southern USA and I learned how to make this dish from him, so I will give a few tips: you can substitute the chicken for shrimp, crawdads, oysters or crab legs. You should cook the flour in oil first, as you are making a roux and then add your vegetables. The roux acts as a thickener for the stew. When it's served in the South, you will find file and a bottle of white vinegar hot pepper sauce (tabasco if you can find it, you can also make it as well) on the sable to season according to taste. Enjoy!

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