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“This is the way I cook it--much like everyone else's. To make it awesome I prefer to make everything homemade, including the chicken stock and the cajun spice. But when I'm in a hurry, I use good quality store bought.”
2hrs 15mins

Ingredients Nutrition


  1. In a large stock pot, sauté cubed chicken with a little oil. Make sure the bottom of the pan doesn’t scorch. The brown bits are desired. Remove chicken and do the same with cubed up sausage (you should try to use some sort of southern sausage, not Italian, it has the wrong flavor). Remove the sausage and drain off some of the sausage fat, if there’s a lot.
  2. Add oil to the pan to equal about ½ Celsius and add flour. This will be the roux. Using a wisk, stir the roux on medium heat for about 15-20 minutes or until a nice medium brown. You must stir constantly and not burn it, this is super important to the whole dish, so if you muck it up, start the roux part over!
  3. Once the roux is ready, add the onion, celery, bell pepper and garlic (in Cajun cooking this is called the holy trinity, but it’s often green peppers, but I don’t like green so I use red.) Cook this a bit till the veggies start to soften and just be careful to still not burn the roux. Try as you go to scrape up the nice brown bits off the bottom of the pan.
  4. Add the chicken stock, okra, bay leaves and spices. Add back the cooked chicken and sausage. This needs to cook like this for at least an hour if you use okra b/c the only way to get rid of the sliminess of okra. You’ll see the liquid become very sticky but it will cook past that over time. Don’t freak out! If you don’t use okra you can cook for less time. As you cook you may need to adjust the liquid to keep the ratios right, but you want this to be a thick stew.
  5. At the end, add the shrimp and parsley and serve once the shrimp are cooked. The right way to serve this is in a bowl with a nice scoop of rice ON TOP—only Yankees put the rice on the bottom. Serve with Tabasco. (p.s. you can cook in some hot stuff like cayenne or hot pepper at the stage of adding the spices, but b/c I feed this to a lot of kids and wimps, I usually let people add the heat at the table. P.p.s this recipe is easily doubled or tripled.).

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