Chicken Gumbo

Chicken Gumbo by


Description

Did you know that Gumbo is a stew or soup that probably originated in southern Louisiana during the 18th century.

Serves: 4
Prep Time: 30 mins
Cooking Time: 30 mins
Total Time: 60 mins

Difficulty: Easy

Ingredients

Main Ingredients
 8 small boneless chicken portions, such as thighs, skinned
 1 tbsp olive oil
 1 tbsp unsalted butter
 4 spicy sausages, each cut into 3
 1 onion, peeled and chopped
 2–3 garlic cloves, peeled and chopped
 1–2 red chillies, deseeded and chopped
 3 celery sticks, trimmed and sliced
 1 large red pepper deseeded and chopped
 1 large green pepper deseeded and chopped
 225 g/8 oz okra, trimmed and sliced
 1 tbsp fresh thyme leaves
 40g/1/1/2 oz plain flour
 1.25 litres stock using Just Bouillon Chicken Stock Cubes
 Few dashes of Tabasco sauce
 6 spring onions, trimmed and chopped

To Serve
 2 x 250 g packets precooked basmati rice

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Utensils & Equipment

Large Frying Pan

Drink Recommendations

Tastes great with White Wine.

Method


Rinse the chicken portions and pat dry. Heat the oil and butter in a large heavy-based frying pan, add the chicken and sausages and cook for 8–10 minutes, or until lightly browned. Remove with a slotted spoon and reserve.

Add all the vegetables including the garlic and chillies, to the pan and sauté for 5-8 minutes, stirring occasionally or until the vegetables are beginning to soften. Remove with a slotted spoon and reserve.

Return the chicken and sausages to the pan together with half the softened vegetables and the fresh thyme leaves. Sprinkle in the flour. Cook, stirring occasionally for 2 minutes, then gradually stir in half the stock. Bring to the boil, then reduce the heat to a simmer and cover with a lid. Cook for 20 minutes then add the remaining vegetables together with the remaining stock and a few dashes of Tabasco. Cook for 10 minutes, and then stir in the spring onions.

Heat the rice according to the packet instructions, then place a serving in a deep bowl. Ladle a portion of the Gumbo over the rice and serve.

Cooks Tip: When using sprigs of fresh thyme, use a fork to strip the leaves from the sprigs. There is no need to chop.


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