While the cool evenings linger and still call for a comfort dinner here and there; try this Cajun gumbo for size.  A winner for the whole family, this one!

Gumbo

6 smoked pork sausages sliced crosswise into 1 cm pieces

2 chicken thighs

1 onion, finely diced

½ bunch celery, finely diced

2 red capsicums, finely diced

¼ cup neutral oil plus 2 tablespoons additional

½ cup of flour

½ cup of chopped parlsey

½ cup of sliced spring onion

1 litre of chicken stock

1 teaspoon salt

2 bay leaves

¼ teaspoon cayenne pepper

½ teaspoon garlic powder

1 tablespoon finely chopped oregano

1 tablespoon finely chopped thyme

1 teaspoon black pepper

Method

1. In a Dutch oven or heavy based pot, heat the oil on high heat. Brown the sausages and then remove and set aside.
2. Diced chicken thigh and toss in cayenne pepper before browning in the same pot. Remove from the pot and set aside with the sausage.
3. Add the remaining oil and flour to the pot and stir over medium heat for about 20 minutes to form a dark roux (the base for the stew). It will be very dark brown.
4. Add the diced vegetables to the roux and cook for 5 minutes before adding the sausage and bay leaves and cook for a few minutes.
5. Add the chicken stock and stir to combine. Bring to a boil and then reduce the heat and allow to simmer uncovered for about 1 hour. Check on the gumbo regularly and give it a stir to prevent ingredients catching on the bottom.
6. Add the chicken and simmer for another 1 hour.
7. Remove the bay leaves and add the remaining herbs and spices.
8. Serve over long grain white rice.