Creole Style Chicken Gumbo Style Stew
with Green Beans, Roasted Pepper and Rice
Originating in Louisiana, gumbo is a comfort food dish combining the cuisines and ingredients of several cultures, such as West African, French, German and Native American. Based on a caramelised roux to add depth of flavour as well as colour, the warming, spiced flavours are built with ingredients often found in the South, like onions, bell peppers and sausages.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Bell Pepper
240 grams
Diced British Chicken Breast
1 unit(s)
Onion
2 unit(s)
Garlic Clove
80 grams
Green Beans
1 bunch(es)
Flat Leaf Parsley
1 sachet(s)
Cajun Spice Mix
10 grams
Chicken Stock Paste
1 carton(s)
Tomato Passata
Not included in your delivery
300 milliliter(s)
Water for the Rice
20 grams
Butter
1 tbsp
Plain Flour
300 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
Nutrition Values
Utensils
Cooking Steps
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 3cm chunks.
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Trim and halve the green beans.
Roughly chop the parsley (stalks and all).
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the diced chicken breast, onion, green beans and bell pepper. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Fry until golden brown on the outside and cooked through, 8-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Once the chicken has browned and the veg has softened, add the garlic and fry for 30 secs more, then transfer to a bowl and set aside.
Pop the pan back on medium heat (no need to clean). Add the butter (see pantry for amount) and allow it to melt.
Once hot, stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!
Cook it further until it becomes a golden brown colour, 1-2 mins, continuously stirring. Add the Cajun spice mix and stir-fry for 1 min more.
Next, stir in the water for the sauce (see pantry for amount) a little at a time, followed by the chicken stock paste, passata and sugar for the sauce (see pantry for amount). Bring to the boil, stir and simmer until thickened, 1-2 mins. Remove from the heat.
Once thickened, stir the cooked chicken and veg into the sauce.
Pop back on the heat and simmer until piping hot, 2-3 mins.
Stir through half the parsley, season with salt and pepper, then remove from the heat. Add a splash of water to loosen if needed.
Share the rice between your bowls and spoon over the chicken gumbo style stew.
Sprinkle over the remaining parsley to finish.
