Gumbo

Ingredients

• 120 g plain flour
• 120 ml neutral oil
• 2 pieces onions, diced
• 2 pieces green bell peppers, diced
• 3 pieces celery stalks, diced
• 400 g andouille or smoked sausage
• 600 g chicken thighs, diced
• 1.5 l chicken stock
• 4 pieces garlic cloves, crushed
• 2 tbsp cajun seasoning
• 2 pieces bay leaves
• 4 pieces spring onions, sliced

Steps

1. 1
   Brown the sausage and chicken in a heavy pot and set aside.
2. 2
   Make the roux: whisk the flour into the oil over medium-low heat and stir constantly for 30-45 minutes.
3. 3
   It will go blond, then peanut, then copper, then finally the colour of dark chocolate. Do not stop stirring and do not raise the heat — a roux that catches even slightly is bitter and must be thrown away and restarted.
4. 4
   The moment it reaches colour, tip in the onion, pepper and celery. The vegetables stop the roux cooking further.
5. 5
   Cook the trinity 10 minutes, then add the garlic and cajun seasoning.
6. 6
   Whisk in the hot stock gradually, add the bay leaves and return the meats.
7. 7
   Simmer, uncovered, for 1 hour, skimming the oil that rises.
8. 8
   Season, scatter with spring onions and serve over rice with hot sauce.