Our take on a Creole classic. A cajun-spiced chicken, sausage and okra one-pot that will transport you to Louisiana.
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Serves
5
White Onion
Green Bell Pepper
Celery Stalk
Okra
Garlic Clove
Boneless Skinless Chicken Thigh
Frankfurter Sausage
Vegetable Oil
Plain Flour
Cayenne Pepper
Cajun Seasoning
Chicken Stock
Dried Bay Leaf
Fresh Thyme
Spring Onion
Cooked Rice
Serves
5
White Onion
Green Bell Pepper
Celery Stalk
Okra
Garlic Clove
Boneless Skinless Chicken Thigh
Frankfurter Sausage
Vegetable Oil
Plain Flour
Cayenne Pepper
Cajun Seasoning
Chicken Stock
Dried Bay Leaf
Fresh Thyme
Spring Onion
Cooked Rice
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Dice the onions, pepper and celery to create your cajun ‘trinity’. I like to go for a pretty chunky dice to give the gumbo some texture. Roughly chop the okra and thinly slice the garlic cloves, too.
Step 2.
Cut the chicken thighs and sausage into bite-sized chunks. Season the chicken and sear off in a large saucepan or dutch oven with a little vegetable oil until browned all over. Remove the chicken from the pan and then add the sausages. Cook until crispy and then remove from the pot.
Step 3.
Time to cook the roux, the most important bit! Tip the vegetable oil into the pan and whisk in the flour. Cook over a medium-low heat for 10-12 mins until very dark, whisking constantly. Tip in the cajun trinity with a pinch of salt and cook in the hot roux for 6-7 mins. Add the garlic, cayenne pepper and cajun seasoning.
Step 4.
Tip in the stock and bring to a boil, whisking now and then. Add the chicken and sausage back to the pan along with the bay leaves and thyme. Cook the lot for an hour or so before adding the chopped okra. Cook for another 10 mins or so – the okra will help thicken the gumbo. Season to taste with salt and black pepper.
Step 5.
Meanwhile, reheat the rice.
Step 6.
Divide the rice between bowls and ladle over generous portions of the gumbo. Top with sliced spring onions and get stuck in.
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