Gumbo

Gumbo is the iconic Louisiana stew-soup that stands up as a one-pot meal – the dark-roasted roux gives it its characteristic, deep flavour.

1. In a heavy-bottomed pot fry the oil and the flour over a low heat, stirring constantly, until hazelnut brown – this is the roux, 15-20 minutes, and it must not be left for a moment, as it easily burns.

2. Throw in the finely chopped onion, the diced celery stalk and bell pepper, and fry them for 5 minutes.

3. Add the crushed garlic, the smoked paprika and the cayenne pepper, and stir until fragrant.

4. Pour in water, stir in the tomato purée, throw in the bay leaf, then add the sliced smoked sausage.

5. After half an hour of slow cooking add the diced chicken breast and the sliced okra, and cook a further 20 minutes – the okra naturally thickens the soup meanwhile.

6. Meanwhile cook the rice and serve it with the soup: a portion of rice goes in the middle of the deep bowl, and the hot gumbo is ladled around it.

Tip: The colour of the roux gives gumbo its character – the darker, the deeper the flavour, but the more closely it must be watched, so it does not burn.