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Chicken & clam Gumbo


  • Heat a little oil in a large heavy-bottomed pot and seal the chicken all over. Remove and set aside.
  • Add more oil to the pot, if needed, and gently saute the onion, capsicum, celery and garlic until softish. Then add the Cajun spice mix with the flour. Turn the heat down and stir for a minute or two. Add the stock, tomatoes, bay leaves, Tabasco, seasonings and thyme. Stir and add the chicken with any cooking juices. Bring to the boil and simmer for 15-20 mins until tender.
  • Then remove the thyme sprigs and bay leaves. Taste the soup for seasoning and add the clams. Cover and gently cook, removing them as they open (and discarding any that don't). 
  • To serve, mound steamed rice in large bowls. Spoon the clams and chicken on top, pour the soup over and sprinklle with parsley.


  • vegetable oil
  • 6-8 skinless, boneless chicken thighs, cubed
  • 1 onion, chopped
  • 1 green capsicum, cored, seeded & diced
  • 3 celery stalks, diced
  • 2 garlic cloves, crushed
  • 1 tbsp Cajun spice mix
  • 1-2 tbsp plain flour
  • 1 litre chicken stock
  • 2 cans diced tomatoes
  • 3 bay leaves
  • a few splashes Tabasco
  • sea salt & freshly ground pepper
  • 3 fresh thyme sprigs
  • ¾ kg clams, cleaned
  • chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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