450g Chicken breast, cubed
12 button onions
1 Rasher bacon, diced
1 tsp turmeric
1 tsp corriander
1/2 tsp chilli powder
225g Okra or a roux can be used, or simply use cornflour/cornstarch with water (this last one won't add any flavour to the dish)
1 red bell pepper, roughly chopped
1 green pepper, roughly chopped
225g canned tomatoes
1 tbsp tomato puree
1 large bay leaf
1/2 tsp dried oregano
600ml chicken stock
salt and pepper
225g long grain rice
1 tbsp fresh parsley
1. Melt the butter in a large saucepan (dutch oven if you have one, I don't). Add the chicken and brown, stirring continuously over a high heat for about 3 minutes. Next add the onions, bacon, turmeric, coriander, and chilli powder. Still stirring cook for another minute.
2. Except for the rice and parsley add the remaining ingredients, bring to a boil, reduce the heat and cover and very gently simmer for an hour. Cook the rice according to package directions (allowing the hour for the gumbo to cook).
3. Remove the bay leaf. Taste the gumbo and season if necessary. Serve in warm bowls on top of the rice and a sprinkling of parsley.
I served mine with naan bread, only because I had some which needed using up, and I thought it would be nice to mop the sauce up with!