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How to Cook

Chicken & Sweet Potato Gumbo

This Chicken & Sweet Potato Gumbo brings together tender chicken, naturally sweet sweet potato and a rich, savoury sauce, gently simmered to allow the flavours to develop. A warming blend of spices adds depth, while the sweet potato brings a little sweetness to balance the dish. Serve with rice for a satisfying meal that takes inspiration from classic Southern cooking and makes the most of simple ingredients prepared with care.

Prep Time: 30 minutes

Cooking Time: 1 hour

Serves: 4

Method

  1. 1 Place 2 tablespoons of Yorkshire rapeseed oil in a pan (this will stop the spicy chicken from burning).
  2. 2 Fry the onion in a pan until lightly golden, then add the chicken pieces and celery and cook out a little with the flour and Cajun spices.
  3. 3 Add the tinned chopped tomatoes and all the other ingredients except the spring onions and the parsley.
  4. 4 Cook out slowly for 30-50 minutes until the chicken is cooked and the sauce is nicely thickened and tasty.
  5. 5 If using a slow cooker, place on a medium heat for 4 hours until cooked.
  6. 6 The sauce should not need any extra thickening at this stage, but check the seasoning is good.

Ingredients

  • 4x Blacker Hall Chicken Fillets, diced into chunky pieces. Or two packs of our Diced Chicken Fillets
  • 2x sweet potatoes, peeled, cut into chunky pieces and placed in cold water
  • 200g Blacker Hall Roast Ham, cut from a thick slice into chunks (ideally ask our Deli team to cut a 2cm thick wedge of ham for you to dice later)
  • 1x large onion, peeled and chopped into pieces
  • 2x sticks of celery
  • 2x bay leaves
  • 1x 400g can of chopped tomatoes
  • 4-6 tbsps plain flour, as needed
  • Yorkshire Rapeseed oil, to cook with
  • 5 tsps of Cajun spices
  • 2x pints of chicken stock, or a stock cube and water if preferred
  • 2x peppers – we like to use one red and one green, cut in half, seeds removed, and diced into 3cm pieces in a chunky fashion
  • 5x spring onions, cut into 1 inch pieces
  • 1 small bunch of parsley, leaves removed from the stalk and chopped to add at the end

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