Cajun Chicken Gumbo
A spicy supper for a rainy day. Serve with french fries or rice.
- 4 tbsp olive oil
- 4 chicken thighs
- 1 onion, chopped
- about a third of a courgette chopped into chunks
- a handful of green beans
- 3 bay leaves
- 5 tbsp plain flour
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 tsp dried thyme
- 1 tsp black pepper
- half tsp chinese five spice or a pinch of star anise
- 600ml chicken stock
- 1 sweet pointed pepper, chopped
- 3 or 4 slices of pastrami, chopped
- 3 spring onion, sliced
- 2 tbsp very roughly chopped parsley
- Heat 1 tbsp of the oil in a wide casserole or big frying pan and fry the chicken for a few mins to brown then tip out onto a plate.
- Add the onion to the pan with 1 tbsp more oil and fry for 5 mins until almost softened.
- Add the beans and courgette, frying for about 2 mins until tender, and then reserve with the chicken.
- Add the remaining oil, bay leaves and flour to the pan and cook into a paste. Carry on cooking, stirring constantly (with a splash of the stock if you need), until golden brown, then stir in the spices for 2 mins. This takes a strong arm to get rid of lumps, though the lumps don’t really matter in the long run.
- Gradually stir in the stock until smooth and saucy.
- Return the chicken and veg to the pan, along with the peppers, cover and simmer gently for 15 mins.
- Stir in the pastrami, cover and simmer gently for a further 10 minutes.
- Check for seasoning, then serve, sprinkled with the spring onions mixed with the chopped parsley.