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Chicken gumbo recipe

Chicken gumbo recipe

45 ratings

See method

  • Serves 4
  • 15mins to prepare and 25mins to cook
  • 317 calories / serving
  • Healthy
  • Dairy-free


  • 1 tbsp olive oil
  • 500g (16oz) skinless chicken thighs, cut into chunks
  • 1 onion, diced
  • 2 garlic cloves, finely chopped
  • 2 sticks celery, finely diced
  • 1 green pepper, deseeded and diced
  • 1 bay leaf
  • 2tbsp plain flour
  • 1tbsp Cajun seasoning
  • 400g chopped tomatoes
  • 250ml chicken stock
  • 175g (6oz) okra (or 1 additional green pepper, cut into chunks)
  • 2tbsp finely chopped fresh sage
  • crusty bread, to serve
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    4g 21%
  • Sugars

    8g 9%
  • Salt

    1.8g 29%

of the reference intake
Carbohydrate 15.4g Protein 27.3g Fibre 3g


  1. Heat the oil in a large pan. Add the chicken and cook for 5 minutes to brown all over – you may need to do this in 2 batches. Remove the chicken from the pan and set aside.
  2. Add the onion, garlic, celery, green pepper (plus extra pepper if you’re not using okra), and bay leaf to the pan and cook for 5 minutes. Return the chicken to the pan, then stir in the flour and Cajun seasoning and cook for 30 seconds.
  3. Add the tomatoes, stock, okra (if using) and sage, bring to the boil, then turn down to a simmer, cover and cook for 10 minutes. Remove the lid and cook for another 5 minutes.  Cut into the thickest part of the thigh to check that the chicken is cooked through with no pink showing.

Then season to taste and serve with crusty bread.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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