Gumbo

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Step 1

Season your chicken thighs with 1 tbsp of olive oil and 3 tbsp of your cajun seasoning. In a large hot skillet add your sliced smoked sausage and then cook until lightly browned. Do this in batches until all the sausages are browned. You will be left with some fat in the skillet which you can then use to brown off each chicken thigh for a minute on each side. We're not cooking them here, only giving them some colour.

Step 2

Bring a large stewing pot up to a medium heat then add 1/2 cup of vegetable oil alongside 1/2 cup of the all purpose flour. Whisk occasionally for around 15/20 minutes to avoid the roux burning. Once it darkens to a light brown colour, then you can add the celery, onion, green pepper and garlic. Cook for 2 minutes, then add the smoked sausage, 2 tbsp of your cajun seasoning, chicken stock and chopped tomatoes. Give a good mix, then bring to a light simmer, then cover for 40 minutes.

Step 3

Remove the lid and then add the part cooked chicken pieces and cook for a further 20minutes or until the chicken is cooked. At this point you could also add some crab or shrimp.

Step 4

After 20 minutes, turn the heat off then add some gumbo file powder. Mix well until it has thickened to your desire. If you don't have gumbo file, you can add a cornstarch slurry to thicken it up.