Parasol's Restaurant and Bar: Chicken and andouille gumbo

1) Heat the oil in a 6L pan and fry the chicken pieces until they are golden brown. Remove the chicken and set aside.

2) To make the roux, add the flour to the oil in the pan to make a thick paste. Cook until golden brown, stirring constantly; watch very closely because it is very easy to burn the roux.

3) Add the onion, celery, garlic, bay leaves and pepper to the roux and allow the vegetables to sweat until soft.

4) Add the andouille or pepperoni, chicken pieces and the stock to the pan. Season with salt and pepper to taste, and then leave to simmer on a low heat for 1 1/2 hours. Stir occasionally to keep the roux from sticking to the bottom of the pan and burning.

5) Remove from the heat and add the spring onion and parsley. Serve with rice. Any leftovers will freeze really well.

Cook's Note: You could replace the chicken with quail, rabbit, duck or seafood!