Gumbo

Roux and trinity

• plain flour120 g
• vegetable oil120 ml
• onions2
• green peppers2
• celery sticks3
• garlic cloves5

Gumbo

• boneless, skinless chicken thighs1 kg
• andouille sausage400 g
• okra300 g
• chicken stock2 l
• cajun seasoning2 tbsp
• thyme1 tsp
• bay leaves3
• cayenne pepper½ tsp
• spring onions4
• flat-leaf parsley3 tbsp
• rice500 g

Roux

1. 01

   Chop the onions, green peppers and celery, chop the garlic separately, and have everything ready before you start — once the roux is dark there is no time.

2. 02

   Whisk the flour into the oil in a heavy pot over medium-low heat and stir constantly, never leaving it.

3. 03

   It goes from blond to peanut butter to milk chocolate to dark chocolate over 30 to 45 minutes. Stop at dark chocolate.

4. 04

   If you see black flecks or smell burning, throw it away and start again. Burnt roux ruins the whole pot and cannot be rescued.

5. 05

   Tip in the onions, green peppers and celery at once — they stop the roux cooking — and stir for 5 minutes, then add the garlic.

Gumbo

6. 06

   Slice the andouille into rounds and cut the chicken into 4 cm chunks. Brown them in a separate pan.

7. 07

   Add the stock to the roux gradually, stirring, then the chicken and andouille, the Cajun seasoning, the cayenne, the thyme and the bay leaves.

8. 08

   Simmer uncovered for 1 hour, skimming off the fat that rises, until the chicken is tender and cooked through. Meanwhile, cook the rice as the packet directs and keep it warm.

9. 09

   Slice the okra into rounds and add it for the last 20 minutes; it thickens the gumbo as it cooks.

10. 10

    Slice the spring onions and chop the parsley, stir them in and serve the gumbo over the rice.