Ingredients

• Plain flour 120 g
• Vegetable oil 120 ml
• Onion, chopped 1
• Green bell pepper, chopped 1
• Celery stalks, chopped 2
• Garlic cloves, minced 3
• Andouille sausage, sliced 250 g
• Raw prawns, peeled 300 g
• Okra, sliced 200 g
• Chicken or seafood stock 1.5 l
• Cajun seasoning 2 tbsp
• Cooked white rice, to serve 400 g

Instructions

1. 1

   Make a dark roux: cook the flour and oil together in a heavy pot over medium heat, stirring constantly, for 20 to 30 minutes until it turns the colour of milk chocolate.

2. 2

   Add the onion, pepper and celery to the roux and cook for 5 minutes until softened, then stir in the garlic.

3. 3

   Brown the andouille sausage, then pour in the stock a little at a time, whisking to combine, and add the Cajun seasoning.

4. 4

   Simmer uncovered for about 45 minutes, stirring occasionally, then add the okra and cook a further 15 minutes.

5. 5

   Stir in the prawns and simmer for 5 minutes more until they are just cooked and pink.

6. 6

   Taste and adjust the seasoning, then ladle over bowls of hot white rice.