Cut chicken and sausage into 2 cm pieces. Cut okra, onion, celery and pepper into 1 cm pieces.

Ingredients

• 600 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 250 gSausage, smoked link sausage, pork
• 250 gOkra, raw
• 200 gOnions, raw
• 120 gCelery, raw
• 150 gPeppers, sweet, green, raw
• 45 gWheat flour, white, all-purpose, unenriched
• 45 gOil, olive, salad or cooking
• 400 gTomatoes, red, ripe, canned, packed in tomato juice, no salt added
• 900 gBeverages, water, tap, drinking
• 2 gSpices, pepper, red or cayenne
• 5 gSalt, table

Method

1. Cut chicken and sausage into 2 cm pieces. Cut okra, onion, celery and pepper into 1 cm pieces.
2. Heat oil to 165 °C in a heavy pot, add flour and stir continuously for 12 minutes to a nut-brown roux.
3. Add sausage to the roux and fry 4 minutes until fragrant and lightly browned.
4. Add onion, celery, pepper and okra and stir for 8 minutes until vegetables soften.
5. Add chicken, tomatoes, water, cayenne and salt. Simmer at 90 °C for 35 minutes until chicken is cooked and gumbo thickens.