Ham and Chicken Gumbo
Ham and Chicken Gumbo



  • 4 tbsp olive oil
  • 5 chicken breasts, cut into chunks
  • 1 chopped onion
  • 2 sliced celery stalks
  • 3 bay leaves
  • 5 tbsp flour
  • 4 tsp Cajun spice mix
  • 600ml strong chicken stock
  • 2 green peppers, sliced
  • 300g ham, diced
  • 3 sliced spring onions
  • 2 tbsp chopped parsley
  • Heat 1 tbsp of oil in a large casserole, and fry the chicken pieces for a few mins to brown all over. Tip onto a plate. Add the onion to the casserole with another tbsp of oil, and fry for about 5 mins before adding the celery, frying for 2 mins more, then tipping onto the plate with the chicken. Add the rest of the oil, flour and bay leaves to the pan, cook into a roux, then stir in the spices and a splash of water.
  • Gradually add the stock until thick, smooth and sauce-like. Return the chicken and the vegetables - along with the green peppers - to the pot, then cover and simmer for 15 mins. Stir in the ham, simmer for 10 mins more, then season liberally and serve with a topping of spring onions and parsley.
40 mins
6 serving

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