Chicken and Sweet Potato Gumbo

Preparation Time: 30 minutes | Cooking Time: 1 hour | Serves: 4

A recipe developed by Stephanie Moon.


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


Place 2 tablespoons of Yorkshire rapeseed oil in a pan (this will stop the spicy chicken from burning). 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.

Add the tinned chopped tomatoes and all the other ingredients except the spring onions and the parsley.

Cook out slowly for 30-50 minutes until the chicken is cooked and the sauce is nicely thickened and tasty. If using a slow cooker, place on a medium heat for 4 hours until cooked.

The sauce should not need any extra thickening at this stage, but check the seasoning is good.

About Blacker Hall Farm Shop

At Blacker Hall Farm Shop we offer you award-winning seasonal produce from our own farm, and other local farms.

Award Winning Farm Shop and Café

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