Ingredients for Prawns, Chicken, and Andouille Gumbo

• 240ml vegetable oil

• 240ml plain flour

• 6 large onions, chopped (about 1800g )

• 6 red peppers, seeded, chopped (about 700g )

• 8 celery stalks, chopped (about 450g )

• 16 garlic cloves, chopped

• 1 teaspoon cayenne pepper

• 240 ml torrt vitt vin

• 1/2 cup chopped fresh thyme

• 6 bay leaves

• 2 800g cans diced tomatoes with juice

• 4 230g bottles clam juice

• 950ml low-salt chicken broth

• 1.8kg andouille sausage, cut crosswise into 1/2-inch-thick slices

• 1.4kg skinless boneless chicken thighs, cut into 1-inch cubes

• 2 450g packages sliced frozen okra

• 1.8kg peeled deveined medium prawns

• Minced fresh Italian parsley

• Steamed rice

Heat oil in heavy 13-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown, about 5 minutes. Add chopped onions, chopped peppers, and chopped celery and cook until onions are soft and brown, stirring frequently, about 20 minutes. Add garlic and cayenne and stir 2 minutes. Add wine, thyme, and bay leaves; bring to boil, stirring occasionally. Add tomatoes with juice, clam juice, broth, sausage, and chicken; simmer until chicken is cooked through, about 15 minutes. Add okra and simmer until tender, about 10 minutes. Do ahead Gumbo base can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring base to simmer before continuing.

Add prawns to pot and cook prawns until just opaque in centre, stirring often, about 5 minutes. Season gumbo to taste with salt and pepper. Garnish with minced parsley and serve with steamed rice alongside.

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