Chicken Gumbo

This is a British take on a Cajun Classic, a good healthy dish. I am not a great lover of seafood, so this only contains chicken and sausage.

1. 1

   Mix the garlic powder, oregano, thyme, allspice, black, cayenne and white pepper and cloves. This is your cajun spice mix (you can make more of this and store it if you like!)
   
   Cut the chicken into strips (I tend to cut a fillet into 5 or 6 strips) and cover the chicken with the spice mix.
   
   Slice the three peppers into strips, chop the onion finely and chop the celery. Put this in a bowl to one side.
   
   Heat a little oil in a large non-stick wok. Add the chicken and seal it on all sides (about 3-4 monutes).
   
   Use a slotted spoon and take the chicken back out.
   
   Add the chopped vegetables to the wok and fry for a minute or two.
   
   Add the plain flour by shaking gently over the veg whilst stirring.
   
   Add the 500 lm chicken stock (I use 2 stock cubes dissolved in water)
   
   Stir and add the chickn. Bring to the boil and them simmer for 20 minutes or so.
   
   Slice the Matthesons Sausage and add to the gumbo.
   
   Simmer another 20 minutes and then slice and add the spring onions.
   
   Season to taste with salt and pepper.
   
   Simmer for another 5 minutes and then serve with rice (or chips if you're not that health concious!!)