Prawn and Chicken Gumbo

Prawn and Chicken Gumbo


10 people made this

A classic Creole dish which is a cross between a soup and a stew. It contains rice, chicken, prawns and vegetables.

Zoë Harpham

Serves: 4 

  • 100g chorizo sausage, skinned and finely diced
  • 2 tablespoons vegetable oil
  • 3 1/2 tablespoons plain flour
  • 2 celery stalks, finely chopped, leaves reserved for garnish
  • 2 onions, finely chopped
  • 2 green capsicums, seeded and chopped
  • 3 garlic cloves, crushed
  • 400g can chopped tomatoes (no added salt)
  • 1 litre salt-reduced or homemade chicken or vegetable stock
  • 200g okra, thinly sliced
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • pinch of cayenne pepper
  • 1 cup (175g) basmati and wild rice, rinsed
  • 3 skinless chicken thigh fillets
  • 250g peeled large raw prawns
  • Tabasco (optional)

Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

  1. Put the chorizo in the base of a heavy-based saucepan or flameproof casserole dish over a medium heat. Fry, stirring frequently, until it has rendered some fat and is crisp at the edges. Drain on paper towel and set aside.
  2. Increase the heat slightly and stir in the celery, onions, green capsicums and garlic and continue frying, stirring frequently, for 5 minutes or until soft. Remove vegetables from the pan and set aside.
  3. Reduce the heat to low and add the oil to the sausage fat remaining in the pan. Sprinkle in the flour, stirring constantly, until well blended. Cook very gently, stirring frequently, for 5 minutes until the mixture turns a rich brown. This is the roux, which flavours and thickens the gumbo.
  4. Add the tomatoes with their juice, the stock, okra, parsley, thyme, bay leaf and cayenne pepper. Bring to the boil, then reduce the heat, half cover the pan and simmer for 30 minutes, stirring frequently, until the okra thickens the soup.
  5. While the soup is simmering, cut the chicken into bite-sized pieces. Increase the heat and bring the liquid to the boil. Stir in the rice, then reduce the heat to low. Add the chicken and the celery-onion-capsicum mixture and simmer for 15–20 minutes until the rice is tender and the chicken is cooked through. Pour in a little extra stock if needed. Add the prawns and reserved chorizo and simmer for 1 minute or until the prawns turn pink and the sausage is heated through.
  6. Remove the bay leaf. Season to taste, then ladle into bowls and garnish with the reserved celery leaves. Serve with Tabasco, if you like.

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Reviews (2)


My family and I love this recipe, i've cooked it several times. Everyone that has tried it has loved it too and it goes a long way. Delicious with some chilli corn bread. - 24 Jan 2013


Absolutely delicious and fairly easy to make - 23 Nov 2013

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