Chicken, sausage & okra gumbo

Cut sausage into 5 mm slices and brown in 15 ml of hot oil in a large, heavy-based pan. Drain on paper towel. Pat chicken dry and season with salt and pepper. Brown in remaining oil.
Cut okra into 1 cm chunks and stir-fry over moderate heat, stirring occasionally. Add onion and celery and cook until celery is softened.
In a deep pan, bring stock and water to boil. Stir in onion and celery and add chicken. Simmer until chicken is cooked and gumbo has thickened, about 30 minutes. Add sausage and spring onions. Season to taste and simmer for a further 5 minutes, stirring occasionally. Serve gumbo ladled over hot rice with Tabasco on the side. Serves 6.