Chicken and sausage gumbo

• Chicken thigh fillets500 g
• Polish smoked sausage (kiełbasa)200 g
• Brown onions150 g
• Peppers1 pepper
• Garlic3 cloves
• Vegetable stock cubes2 cubes
• Basmati rice300 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, dried mixed herbs, paprika, chilli flakes, plain flour. Missing any? You can add them to your shop on the shopping list.

Usually contains: Celery, Gluten.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Heat 4 tablespoons of oil in a large heavy pan over a medium heat and stir in 4 tablespoons of plain flour. Keep stirring for 8 to 10 minutes, until it turns a deep golden brown. Do not walk away, as it burns easily.
2. Chop the onion and pepper and crush the garlic. Stir them into the flour mixture and cook for 5 minutes.150 g brown onions1 pepper3 cloves garlic
3. Slice the smoked sausage and cut the chicken thighs into chunks. Add both with the crumbled stock cubes, 1 litre of water, a teaspoon of paprika, a teaspoon of dried thyme and a pinch of cayenne.500 g chicken thigh fillets200 g polish smoked sausage2 cubes
4. Simmer gently for 35 minutes, until the chicken is tender and the gumbo has thickened. Meanwhile cook the rice following the pack instructions.300 g basmati rice
5. Ladle the gumbo into bowls and add a scoop of rice to the middle of each.

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