Creole-Style Chicken and Ham Gumbo

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.