Chicken, tasso and andouille gumbo

1) In a large saucepan fry the andouille and tasso in 2 tbsp of the vegetable oil until browned. Remove the meats and set aside.

2) Add 240ml of vegetable oil and allow to heat. Whisk in the flour and cook until a chocolate colour is reached. Add the onion, celery, garlic and green pepper and cook 15 to 20 minutes.

3) Add the chicken, reserved sausage and ham, the stock, tomatoes, Worcestershire sauce, bay leaves and kitchen bouquet and simmer for 45 minutes.

4) While the gumbo is simmering, heat the remaining 2 tbsp of oil in a large frying pan. Add the okra and cook on a medium heat until no longer stringy.

5) After 45 minutes of gumbo simmering, add the okra, spring onions, parsley and salt and pepper, to taste. Simmer 20 more minutes. Serve with rice and allow people to add hot sauce and file, to taste.