55 minutes
A hearty and flavorful Creole-style gumbo with chicken, ham, and vegetables, seasoned with Cajun spices.
tablespoons
Chicken Breasts, skinless, cut into chunky pieces
each
Onion, chopped
each
Celery Sticks, sliced
each
each
tablespoons
Cajun Spice Mix
teaspoons
Chicken Stock, prepared with 2 stock cubes
0.25 fluid ounces
Green Peppers, deseeded and cut into chunks
each
Ham, thickly sliced and diced, trimmed of any fat
0 oz
Spring Onions, sliced
each
Flat Leaf Parsley, very roughly chopped
tablespoons
1. Chicken Sear
Heat 1 tablespoon of the olive oil in a wide casserole or large frying pan over medium heat. Add the chicken pieces and cook for a few minutes until browned. Remove the chicken and set aside on a plate.
2. Vegetable Sauté
In the same pan, add another tablespoon of olive oil along with the chopped onion. Fry for 5 minutes until the onion is almost softened. Incorporate the sliced celery and continue frying for an additional 2 minutes, then remove the vegetables and add them to the chicken.
3. Roux Creation
With the remaining olive oil, add the bay leaves and flour to the pan, stirring to form a paste. Continue to cook and stir constantly—adding a splash of water if necessary—until it turns a golden brown color. Then blend in the Cajun spices and cook for another 2 minutes.
4. Simmer with Stock
Gradually mix in the chicken stock, ensuring the mixture becomes smooth and saucy. Return the chicken and sautéed vegetables to the pan, add the green pepper chunks, cover, and allow to simmer gently for 15 minutes.
5. Final Touches
Stir the diced ham into the gumbo, cover again, and simmer for an additional 10 minutes. Taste and adjust the seasoning as needed.
6. Garnish and Serve
Just before serving, sprinkle the gumbo with the combined spring onions and parsley for a fresh, herby finish.
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