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Photo of Prawn and chicken gumbo by WW

Prawn and chicken gumbo

Total Time
10 hr 45 min
20 min
3 hr 35 min
Enjoy this Southern American dish any day of the week. Slow cooking allows the entire dish to be infused with all the spices so you can enjoy every mouth full!


Chicken thigh, skinless, raw

280 g, (buy 300g), fat trimmed, cut into 3cm pieces

Olive oil

1 tbs

Brown onion

1 medium, finely chopped


3 stick(s), thinly sliced


2 clove(s), crushed

Red capsicum

1 medium, chopped

Plain flour

2 tbs

Dried oregano

2 tsp

Smoked paprika

1 tsp


¼ tsp, (cayenne)

Chicken stock

4 cup(s), (1L)

Canned diced tomatoes

400 g, (1x400g can)

Tomato paste

1 tbs

Worcestershire sauce

1 tbs

Brown rice, dry

½ cup(s), (100g)

Green string beans

200 g, cut into 4cm lengths

Raw peeled prawns

200 g, peeled, deveined

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken, stirring, for 5 minutes or until browned. Transfer to a plate.
  2. Heat oil in same pan over medium heat. Add onion and celery and cook, stirring, for 5 minutes or until softened. Add garlic and capsicum and cook, stirring, for 2 minutes. Add flour, oregano, paprika and pepper and cook, stirring, for 2 minutes or until flour browns slightly.
  3. Gradually stir in stock, then tomatoes, paste, Worcestershire and 1 cup (250ml) water and bring to the boil. Place chicken, rice and stock mixture in a 4.5 litre (18-cup) slow cooker. Cook, covered, on high for 3 hours (or low for 6 hours).
  4. Add beans and cook, uncovered, on high for 15 minutes (or low for 30 minutes). Add prawns and cook, uncovered, on high for 5 minutes (or low for 10 minutes) or until prawns change colour and are just cooked through. Serve.