Chicken Cajun Casserole

This is a particularly tomatoey version of an old favourite. It uses a couple of bags of home grown tomatoes which are stewed with a little olive oil and frozen at the end of the season. You can replace half of the tomatoes with 1/2 pt veg or chicken stock for a less intense dish.
Serve with jalapeno cornbread.

Cooking Time – approx 45 minutes

Serves 4


  • 2 tbsp Olive Oil
  • 1 large Onion, finely chopped
  • 3 sticks Celery, finely chopped
  • 1 Green Pepper, diced
  • 1/2 Red Pepper, diced
  • 2 cloves Garlic, crushed
  • 4 oz Chorizo, diced
  • 4 chicken breasts, cubed
  • 2 tsp Cajun Seasoning
  • 2 bags Tomato Pulp (approx 10 fresh tomatoes or 2 * 14oz tins)
  • Salt & Pepper to taste
  • 2 tbs Greek Yoghurt


  • Sweat the onion, pepper and celery in the olive oil for 2-3 minutes until translucent
  • Add the garlic and chorizo and fry over a high heat for 5 minutes, stirring constantly.
  • Stir in the chicken and cajun seasoning, stir well and fry for 5 minutes.
  • Add the tomatoes (and stock if using) and turn down the heat. Cover and simmer for 15 -20 minutes.
  • Adjust seasoning and stir in the yoghurt.

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