Chicken Gumbo

Gumbo is a stew popular in the US state of Louisiana.

  • Olive oil
  • 1 x onion
  • 2 x sticks celery
  • 2 x garlic cloves
  • 1 x green pepper
  • ½ tsp cayenne pepper
  • ½ tsp cumin
  • ½ tsp thyme
  • ½ tsp paprika
  • 1 tbsp plain flour
  • 400g chopped tomatoes
  • 400ml chicken stock
  • 100g okra
  • Heat a tablespoon or two of oil in a big pan and brown off the chicken – so keep turning the chicken so it doesn’t stick and make sure each piece has colour on all sides. This will take about 10 minutes on a medium heat.
  • Remove the chicken from the pan into a dish. Add the onions and celery to the pan you’ve taken the chicken out of and fry these until they’re soft – about five or six minutes on a medium heat. Then add the garlic and dried herbs & spices, fry for a further two minutes.
  • Add the chicken back to the pan along with the flour, stir it all together the add the green pepper, chopped tomatoes & stock. Cook for five minutes on a medium heat then add the okra and turn the heat down to a simmer (so it blips rather than bubbles rapidly!) for about 15 minutes. Serve with either rice or warm bread.

Real Junk Food Manchester notes…

This recipe can easily be made vegan by replacing the chicken and chicken stock for a different vegetable and vegetable stock. The tomatoes can be either be fresh or tinned. The herbs can be fresh or dried. Any other veg you have such as courgette, aubergine, corn, kale, can also be added.


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