Deep South Gumbo

Serves : 4


  • 500g chicken thighs, skinless, boneless
  • 1 tablespoon olive oil
  • 1 green pepper, deseeded and chopped
  • 1 chilli pepper, deseeded and sliced
  • 3 celery stalks, chopped
  • 1 garlic clove, crushed
  • ½ teaspoon cayenne pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 400g tin chopped tomatoes
  • 400ml chicken stock
  • 100g okra, chopped


Heat the oil in a large pan and cook chicken in batches for 5 minutes to brown. Remove and set aside. Add onion, pepper, celery, chilli. Cover pan with lid and cook for 5 minutes. Stir in garlic, bay leaf, spices and cook for 1 min. Add in chicken, tomatoes, stock, bring to boil. Reduce to simmer and cook for 15-20 minutes until juices reduced and thickened.