Start by seasoning the chicken breast with salt, pepper and the leaves from 5 thyme sprigs.
Heat 1 – 2 tablespoons (about 25ml) canola oil in a pan.When hot, add the chicken and cook on one side for about 5 minutes before turning to cook the other side for another 5 minutes. Set aside to rest.In a large pot, heat 125ml oil and slowly add the flour while whisking continuously to make a roux – it will be thick and almost dough like.Ensure no flour sticks to the bottom of the pot as it’ll burn – keep whisking continuously.Keep stirring the roux until the flour cooks and it turns a dark brown in colour.Add the chopped onions and fry for 5 minutes before adding the chopped celery and carrot, together known as the trinity before adding the garlic paste, making it the holy trinity.Cook for another 5 minutes.Add the remaining 5 thyme sprigs, Cajun spice, Worcestershire sauce and chopped okra, stir.When the holy trinity has caramelised and spices are cooked (about 2 more minutes) add the chicken stock.
Cut the cooked chicken into cubes and add to the sauce together with the chopped sausage.Cook for about an hour adding more water if the Gumbo becomes too thick.Taste and season with more Cajun spice or salt if needed.Serve in a bowl on a bed of rice with fresh parsley as garnish.Recipe reprinted with permission of Damian Ettish.
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