2Andouille sausageI used smoked Polish sausages instead
2celery sticksfinely diced
Mix all the ingredients for the spice blend together. Rub into the diced chicken along with the crushed garlic clove and set aside.
Heat the oil in a saucepan. Add the flour and whisk or stir with a wooden spoon. Keep stirring and don't let any of it burn. I find it easier to use a wooden spoon to get into the corners of the pan. The roux will gradually darken to a deep brown.
After about 15 minutes turn the heat down and add the diced onion. After about 10 minutes the sauce will be glossy and caramelised. Add the chicken and stir to brown all over.
Add the sausage and the rest of the vegetables, including the other clove of garlic. Keep stirring for another couple of minutes.
Add the thyme, bay leaf and chicken stock. Bring to the boil and then simmer for about 45 minutes. Stir every now and again and skim off any oil that rises to the top.
Cook a little rice to serve under the gumbo.
When ready, season with Worcester Sauce and Tabasco before serving.
Serve in bowls with the gumbo on top of the rice.
Nutritional information is approximate and a guideline only.