The Best Ever Gumbo

    3 hours 45 min

    This is a hearty stew that's packed full of flavour. Chicken is simmered with prawns, smoked sausage and okra is a spicy sauce. Serve over freshly cooked rice.

    68 people made this

    Serves: 10 

    • 30g butter
    • 2 cloves garlic
    • 325g chopped onion
    • 75g chopped green pepper
    • 60g chopped celery
    • 450g okra, chopped
    • 4 tablespoons rapeseed oil
    • 4 tablespoons plain flour
    • 450g chicken thighs
    • 450g smoked sausage, such as Mattessons, thickly sliced
    • 475ml water
    • 1.5 litres chicken stock
    • 900g fresh prawns, peeled and deveined
    • 1 sprig fresh thyme
    • 3 teaspoons chopped fresh parsley
    • 1/2 teaspoon salt
    • 1/4 teaspoon cayenne pepper
    • 1/2 teaspoon hot pepper sauce, such as Tabasco
    • 1/2 teaspoon file powder (optional)

    Prep:45min  ›  Cook:3hr  ›  Ready in:3hr45min 

    1. Melt the butter in a large frying pan over medium heat. Add the garlic, onion, pepper, celery and okra; cook and stir until golden brown. Remove from the frying pan and set aside.
    2. Brown the sausage in the frying pan over medium heat. Remove from the pan to drain on kitchen towels. Drain the sausage fat from the frying pan and pour in the vegetable oil to heat. Place the chicken in the frying pan and cook for about 20 minutes, turning frequently. Remove chicken from the pan and place on kitchen towels to drain, leaving the oil in the pan.
    3. Reduce the heat to low and stir in the flour. Cook, stirring constantly, until the roux reaches a deep brown colour. This should take about 30 minutes.
    4. Stir 475ml water into the roux and add the onion, garlic and peppers. Set the heat to medium and bring to the boil. Stir in the chicken stock and simmer over low heat. Cut the chicken into cubes and add to the stock along with the sausage. Simmer for about 1 hour.
    5. Meanwhile, combine rice and 475ml of water in a saucepan. Bring to the boil, then reduce heat to low and simmer for 20 minutes or until rice is tender.
    6. Add the prawns to the gumbo and season with thyme, parsley, salt, cayenne pepper and hot pepper sauce. Cook for another 20 minutes. Remove from the heat and stir in the file powder.


    File powder is also known as sassafras leaves. It can be purchased in Hispanic speciality stores or online.

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