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K. Paul's chicken Gumbo


  • Gently poach the chicken in boiling water for 7 mins. Then tightly cover, remove from the heat and set aside for 20 mins, before draining and shredding the meat.
  • At the same time, heat the ghee in a large heavy-bottomed pot and gently sauté the onion, capsicum, celery and garlic until reasonably tender, stirring now and again.
  • Add the flour and mix until well combined. Then turn the heat down and gently simmer for 10-15 mins until golden brown, stirring now and again.
  • Then add the onion powder and the cayenne. Briefly cook to toast, scraping down the sides and bottom of the pot as you do so.
  • Pour in 1 litre stock, season and cook for about 20 mins until the vegies are very tender, adding more stock if needed and stirring now and again.
  • When ready, add the shredded chicken to the soup with the parsley and Tabasco. Taste for seasoning.
  • Ladle the soup into individual bowls and serve with the bottle of Tabasco alongside.


  • 2 skinless, boneless chicken breasts
  • ½ cup ghee (or vegie oil)
  • 1½ cups finely diced onion
  • 1½ cups finely diced green capsicum
  • 1 cup finely diced celery
  • 2 plump garlic cloves, crushed
  • ½ cup plain flour
  • 1 tspn onion powder
  • 2 tspn cayenne
  • 1½ litres chicken stock
  • sea salt & freshly ground pepper
  • Tabasco to taste
  • 1-2 tbsp chopped fresh parsley leaves

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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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm