Cook sausage in a cast iron pot over medium heat, stirring constantly, for 5 minutes or until browned. Drain on kitchen roll, reserving drippings in pan. Set sausage aside.

Brown chicken in drippings in the same pan over medium heat for 5 minutes or so. Remove to kitchen roll, reserving drippings in the pan. Set chicken aside.

Add enough oil to drippings in same pan to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 30 minutes, or until roux is chocolate coloured. Be careful not to burn it! Starting again is heartbreaking 😫

Stir in onion, pepper, and celery; cook, stirring often, 10 minutes or until tender. Stick your head in at this point for the best smell ever!

Gradually add 2 litres hot water. The mixtures seizes up at first because of the roux but will continue to loosen. Once all the water has been added, bring the mixture to a boil. Add chicken, garlic, bay leaves, Worcester, Creole seasoning, thyme and paprika.

Reduce heat to low, and simmer, stirring occasionally for an hour. Remove chicken and let it cool.

Add sausage back in and cook for a further 30 minutes.

Stir in most of the sliced green onions and cook for a further 20 minutes. Meanwhile, shred the chicken off the bone and add back in the the gumbo with 5 minutes to go.