Gobsmackingly Good Gumbo

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.

Written by Andrea