|125.00 ml||sunflower oil|
|2.00 Litres||stock — chicken or water|
|1.00||onion — large, chopped|
|1.00||spring onions — a bunch|
|1.00||green pepper — chopped|
|2.00||celery stalks — chopped|
|2.00 ml||dried thyme|
|1.50 kg||chicken — cut into portions|
|0.00||sea salt and freshly ground black pepper to taste|
|250.00 g||sausages — smoked country variety|
|250.00 g||okra — sliced|
|15.00 ml||fresh parsley — chopped|
|0.00||rice — cooked, to serve|
In a large, heavy-based pan, mix together oil and flour over a medium heat, stirring constantly to achieve the desired colour of roux (15 to 30 minutes).
Add chicken stock or water and blend into the roux mixture, stirring until smooth.
Add bay leaves and thyme.
Heat margarine in a saucepan and add onion, spring onions, pepper, celery and parsley.
Cook stirring, until vegetables are soft.
Season chicken with salt and cayenne pepper, add to vegetables and cook until chicken is slightly browned.
Add spicy sausages and okra and cook for about 10 minutes.
Pour in roux mixture, mix well and bring to the boil.
Lower heat and simmer for 1 hour, or until chicken is tender.
Skim off excess oil, remove bay leaves and check seasonings.
To serve, place cooked rice into warmed individual soup bowls and top with generous servings of soup.