Gob-smackingly Good Gumbo

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Tired of the same old dishes for dinner? This gumbo has such authentic flavours, you will think you are in New Orleans.


  • 1.5kg skinless chicken breast fillets
  • 2 onions, coarsely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 bay leaf
  • 12 peppercorns
  • 2 teaspoons oregano
  • 12 cups water
  • 60g butter
  • 2 cloves garlic, crushed
  • 1 green capsicum, diced
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cloves
  • 1/4 cup tomato paste
  • 2 tablespoons Worcestershire sauce
  • 400g can crushed tomatoes
  • 200g okra, chopped
  • 1 cup basmati rice
  • 200g chorizo sausage, chopped

Bring the chicken, one coarsely chopped onion, carrot, celery, bay leaf, peppercorns and water to the boil. Simmer, covered for 1 1/2 hours. Discard the vegetables and retain the liquid as stock. Shred the chicken and keep to one side.

Melt the butter in a frying pan and cook the garlic and remaining onion. Add the capsicum, paprika, cayenne pepper, cloves and oregano.  Cook for two minutes. Gradually stir in the stock, tomato paste, Worcestershire sauce and crushed tomatoes. Stir until the mixture boils and thickens. Stir in the okra and rice and simmer uncovered to 15 minutes. Meanwhile fry the chorizo, then add to the gumbo with the shredded chicken. Stir until heated through.

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Written by Andrea


Total Comments: 2
  1. 0

    If unable to get okra (I’ve tried without success in the past) is there a satisfactory substitute?
    Recipe sounds delicious and I would like to try it.

    • 0

      The word ‘Gumbo’ supposedly means ‘Okra’, so technically it’s not a gumbo without it. The okra helps to thicken the stew, but it’s still delicious without, just less traditional.

      If you are still looking for okra to add, however, it is sometimes possible to get it as frozen slices – these just need to be dried off and fried a little before adding to the stew. Best of luck!



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