Recipe - Cajun Chicken & Ham Gumbo

This one is a favorite of mine, and it has been cobbled together over the years from parts of several different recipes. One of the great things about Cajun cooking, for me, is that - like Italian food - it is so open to improvisation. It is very easy to substitute different meats and seafood, vegetables, and even spices, and still have an authentic and amazing tasting dish. I used cooked chicken that I had left over, but you can also use raw chicken thighs (which the recipe calls for) - diced and sauted in olive oil before adding the veggies and ham.

The version below is the one I just made last week, and it was one of my favorite interpretations that I've made of this. But feel free to make it your own! Add andouille sausage, or substitute smoked sausage for the ham. Add or substitute in shrimp or crawfish instead of chicken. Add green peppers (which I normally always do, but this time I didn't have any, so I went without), or okra or other veggies you enjoy. One thing I can promise - it will be yummy! (Sorry - I forgot to take a picture before I ate it all, but the one below looks fairly similar to mine....)

Image via WikipediaRose's Cajun Chicken & Ham Gumbo
(Makes 1 big pot)

Ingredients:
1 TB olive oil
1 large onion, diced
2 Hungarian Wax or other medium-sized hot peppers, seeds and veins removed, chopped fine (or 1 large green bell pepper, diced)
3-4 stalks celery, 1/2" sliced
1-2 cups cooked chicken, chopped
1/4 lb ham, cut in small dice
2 tsp cajun seasoning (I like Tony C.'s)
2 bay leaves
1 10-oz can diced tomatoes with green chilis
4-6 cups water (or chicken broth)
2 TB flour
1 handful fresh parsley, chopped

Directions:

• Add a couple of drops of olive oil to large heavy-bottomed pot, and heat a couple of minutes over medium heat. Add ham, and 1 tsp Cajun seasoning, and saute about 5 minutes, stirring occasionally. (If using raw chicken, cook the chicken first for a couple of minutes in another TB of olive oil, and then add ham and seasoning.)
• Add hot peppers (or green peppers), onions and celery, and 1 TB olive oil, and saute all for about 10 minutes, stirring frequently. 
• Sprinkle flour over, and stir well. Keep stirring constantly for about 2 minutes, then add 1 cup cold water. Stir constantly as the flour cooks. Add another cup of water (or broth), and keep stirring, until all flour has come off the bottom of the pot and is incorporated into the sauce.
• Add bay leaves, remaining tsp of Cajun seasoning, and rest of the water or broth. Stir well and cover. Once it comes to a boil, lower heat to a simmer, and cook for about 45 minutes, stirring occasionally.
• Add cooked chicken, or seafood (if using) and diced tomatoes & green chilis, and simmer for another 15-20 minutes. 
• Taste for seasoning, and add salt, pepper, or more Cajun seasoning as desired. Stir in chopped parsley about 10 minutes before serving.
• Serve over hot cooked rice.