Gumbo

1. Cook the oil and flour over low heat, stirring constantly, until peanut-brown – this is the roux, 15-20 minutes, and it must not burn.

2. Add the finely chopped onion, celery and bell pepper, and fry for 5 minutes.

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

4. Pour in water, add the tomato purée and bay leaves, then add the sliced smoked sausage.

5. After half an hour, add the diced chicken breast and the okra, and cook for another 20 minutes.

6. Cook the rice separately and serve it with the soup – a mound of rice in the middle of the bowl, gumbo around it.

Tip: The colour of the roux defines a gumbo – the darker it gets the deeper the flavour, but it burns in seconds.