Matt Dorey

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Cajun Chicken Gumbo

Picture of Cajun Chicken Gumbo in pot

Cajun Chicken Gumbo

  • Servings: 2-3
  • Time: 1hr 30mins
  • Difficulty: Easy
  • Print

A spicy supper for a rainy day. Serve with french fries or rice.

Credit: Adapted from this recipe on BBC Good Food.


  • 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


  1. 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.
  2. Add the onion to the pan with 1 tbsp more oil and fry for 5 mins until almost softened.
  3. Add the beans and courgette, frying for about 2 mins until tender, and then reserve with the chicken.
  4. 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.
  5. Gradually stir in the stock until smooth and saucy.
  6. Return the chicken and veg to the pan, along with the peppers, cover and simmer gently for 15 mins.
  7. Stir in the pastrami, cover and simmer gently for a further 10 minutes.
  8. Check for seasoning, then serve, sprinkled with the spring onions mixed with the chopped parsley.

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