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Chicken & beans with a spicy gumbo sauce


  • Combine the ground pepper and 1 tbsp salt with the onion and garlic powders, paprika, cumin and cayenne in a large bowl. Then add the chicken pieces and toss until well coated. 
  • Heat a thin layer of oil in a heavy-bottomed non-stick pan and brown the chicken all over, covered. Remove.
  • Then add the capsicum, celery, carrot and garlic to the pan. Gently sauté the vegies until tender, regularly stirring.  
  • Pour in the wine, stir well and reduce the liquid by at least half. 
  • Then add 1 cup stock with the tomatoes, chilli paste and a little salt. Mix and bring to the boil. 
  • Add the cannellini beans and return the chicken in one layer, immersing in the liquid. Cover, turn the heat down and simmer for about 15 mins until the chicken is tender. Taste the sauce for seasoning. 
  • To serve, mound steamed rice in the base of individual flat soup bowls, spoon some sauce over and top with the chicken and plenty of vegies with a sprinkling of parsley.
  • nb. A bought New Orleans style spice mix can be used, if you prefer.


  • 2 tspn ground pepper
  • sea salt
  • 1 heaped tspn onion powder
  • 1 heaped tspn garlic powder
  • 1 tspn paprika
  • 1 tspn ground cumin
  • 1 tspn cayenne
  • 1 whole chicken, portioned into 8
  • vegetable oil
  • 2 red capsicums, cored, seeded & diced
  • 2 celery stalks, diced
  • 1 large carrot, diced
  • 2 large garlic cloves, crushed
  • a good splash of dry white wine
  • 1-2 cups chicken stock
  • 1 can diced tomatoes
  • 2 heaped tspn chilli paste
  • 1 can cannellini beans, drained & rinsed
  • 2 tbsp 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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