Chicken Gumbo with Green Beans and Red Pepper

Not an authentic Louisiana dish, but inspired by Cajun gumbo recipes. Chicken goujons from the fridge refried until slightly browned in olive oil. I added julienned onion (two small ones), half a diced red pepper, and about 75g of diced green beans.

I made the sauce with a teaspoonful of arrowroot powder in water (normally cornflour or flour), half a 400g can of chopped tomatoes, a teaspoonful of Cajun seasoning, a teaspoonful of paprika, and half a teaspoonful of red chilli powder. Then I added some chicken stock. Cooked for fifteen minutes. 

The sauce was added to the chicken and vegetables, along with about 100g of boiling water. Cooked slowly half under glass until the sauce thickened again. 

Served with some steamed basmati rice, originally cooked with diced root ginger.