Chicken Gumbo

chicken gumbo

This spicy, one-pot tomato and chicken gumbo is a great a mid-week meal option. Cooked in 25 minutes, this hearty dish makes great use of cupboard staples. 

Prep time: 15 minutes

Cook time: 25 minutes

Servings: 4 people


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.

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.

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.


1tbsp olive oil
500g 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 okra (or 1 additional green pepper, cut into chunks)
2tbsp finely chopped fresh sage
crusty bread, to serve

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