Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Brown the chicken thighs in olive oil and set aside. Soften onion and celery in the same pot.
- Add more olive oil and flour. Cook the roux, stirring, until golden. Stir in Cajun seasoning and the bay leaf.
- Whisk in chicken broth. Return the chicken with green pepper. Simmer 20 minutes. Stir in ham for 5 minutes. Season with salt and black pepper.
- Boil long-grain rice in salted water. Serve the gumbo over rice with spring onion.
Shopping tip
Farinha for the roux. Pimento verde, aipo, cebola. Fiambre grosso or fiambre assado for ham. Arroz agulha. Mix Cajun in the spice rack.
Where it fits in your week
Needs time. Better on a day without a rush.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.