- 2 large boneless chicken breasts, skinned
- 100ml vegetable oil
- 8 chicken thighs, bone in and skin on
- 4 rashers of smoked streaky bacon, diced
- 500g smoked sausage or chorizo, cut into 1cm slices
- 100g plain ï¬our
- 2tsp cayenne pepper
- 2tsp smoked paprika
- 1 large onion, diced
- 2 green peppers, cored, deseeded and diced
- 4 celery sticks (tough strings removed), diced
- 8 garlic cloves, ï¬nely grated
- 4 bay leaves
- A small bunch of thyme, tied with kitchen string
- 1 litre chicken stock
- 500ml tomato juice
- 200g okra, sliced into rings
- 250g peeled raw tiger prawns
- 4 spring onions, trimmed and sliced
- Â½ bunch of parsley, stalks removed, leaves chopped
- Salt and freshly ground black pepper
Cut each chicken breast into four even-sized pieces. Heat the oil in a large, heavy-based saucepan over a medium-high heat. When hot, add the chicken thighs and breast pieces and sear for a few minutes until nicely browned. You may need to do this in batches to avoid overcrowding the pan. Remove the chicken from the pan and set aside on a large plate.
Return the pan to a medium heat, add the bacon and cook for a few minutes, stirring frequently, until golden and crisp. Remove with a slotted spoon and set aside.
Now add the sausage slices to the pan and allow them to colour and release their oil. Once browned, remove them from the pan with a slotted spoon and set aside with the chicken and bacon.
Place the pan back over a low heat and add the ï¬our - there may be quite a lot of fat in the pan at this stage, but don't worry. Cook, stirring constantly, for around 8-10 minutes to cook out the ï¬our and make a thick, smooth paste. Once the paste takes on a dark golden-brown colour, add the cayenne pepper and smoked paprika and cook for a further minute.
Add the onion, peppers, celery and garlic to the pan. Stir, increase the heat and cook for a few minutes to soften the vegetables. Throw in the bay leaves and thyme.
Return the chicken pieces, bacon and sausage to the pan, along with any juices that have accumulated on the plate.
Pour in the chicken stock and tomato juice and bring to the boil. Lower the heat and simmer gently for around one hour until thickened, stirring from time to time. Remove the thyme.
Stir in the okra and cook gently for 8-10 minutes. Now add the prawns and cook for two to three minutes until they turn bright pink and are cooked. Stir in the sliced spring onions and chopped parsley, heat through for a minute then season with salt and pepper.
Ladle the gumbo into warmed bowls and serve either just as it is or with some steamed rice.
Recipe taken from Tom's Table by Tom Kerridge. Photography by Cristian Barnett