Loading... Please wait...

Peddler's Gumbo


This recipe showcases The Spice Peddler's Cajun Seasoning. Serves 4-6,


1-1.5kg skinless chicken thigh on the bone

800g butcher’s chorizo sausage cut into chunks

500g bacon bones

2 litres chicken stock

2 tablespoons Spice Peddler’s Cajun Seasoning

1 teaspoon Spice Peddler’s extra smoked sea salt (optional)

1 large onion, finely diced

1 large green bell pepper, finely diced

4 celery  sticks, washed and finely chopped

30g all-purpose flour

Vegetable oil for deep frying

2 cloves of crushed garlic

pinch black pepper


Season chicken with Peddler’s Cajun Seasoning and half of the flour (15g)

Heat up the oil in a large frying pan and fry the chicken till golden on each side.  Remove the chicken from the pan and drain on paper towels.  Set the chicken to one side.

Fry the chorizo sausage and then drain.

Drain off the oil from the pan - reserving two tablespoons.  Add the two tablespoons of oil to a large saucepan and heat.

Add the remaining flour and cook for four minutes (until it darkens).  Add the onion celery and green pepper and fry for five minutes.

Add the chicken stock, fried chicken, chorizo and bacon bones to the saucepan and simmer on low heat for 45 minutes.

Add the crushed garlic and simmer for another 45 minutes.

Sprinkle with Extra Smoked Sea Salt (if using) and serve with steamed rice.


Connect with us: Twitter Facebook