Gumbo

Method

Heat oil in a large heavy-bottomed pot and whisk in flour gradually to create a dark brown roux, stirring constantly for 10-12 minutes until it reaches a deep mahogany colour. Add the diced onions, celery and peppers (the holy trinity), cooking for 5 minutes until softened, then add garlic and cook for 1 minute. Pour in the stock and tomatoes, bring to a simmer and add the bay leaves, cayenne, paprika, thyme and salt. Brown the chicken and sausage in a separate pan until cooked, then add to the pot along with the okra. Simmer gently for 45 minutes, stirring occasionally, until the gumbo thickens and the chicken is tender, then adjust seasoning with black pepper and Tabasco to taste. Serve over steamed rice.