Chicken and Sausage Gumbo

Method

Make a dark roux by heating the oil in a large heavy-bottomed pot and whisking in the flour, stirring constantly for 8-10 minutes until it reaches a deep chocolate brown colour. Add the onions, celery, green peppers and garlic, cooking for 5 minutes until softened. Brown the chicken and sausage in a separate pan, then add to the roux mixture along with the stock, tomatoes, Worcestershire sauce, hot pepper sauce, thyme, oregano and bay leaves. Bring to a boil, then reduce heat and simmer for 45 minutes. Add the okra and season with salt and pepper, simmering for a further 15 minutes until the okra is tender and the gumbo has thickened. Serve over steamed rice with crusty bread.