Cajun Chicken & Sausage Gumbo

Heat the oil in a heavy casserole over medium heat. Add the flour and cook, stirring constantly, until the roux is the colour of peanut butter.

Add the onion, celery and green pepper. Cook for 6–8 minutes until softened, then stir in the garlic, Cajun seasoning and bay leaf.

Add the chicken and sausage and cook for 4–5 minutes, stirring, until the chicken is lightly coloured.

Gradually pour in the hot stock, stirring to loosen the roux. Add the chopped tomatoes, salt and black pepper.

Bring to a gentle simmer, cover and cook for 30 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.

Taste and adjust the seasoning. Spoon the gumbo over cooked rice and finish with parsley.