Steps 2-5 are for making the stock. I would recommend completing this the day before.

Preheat the oven to 220°C (428°F). Cut the bones out of the chicken, place them on a tray, lightly salt and oil, and roast for 25 minutes.

Peel the prawns/shrimp. Lightly oil and salt the shells, then cook in a pot until pink.

Add the roasted chicken bones to the pot and fill with water (for extra flavour, place the chicken bone tray on a high-heat hob, add water, and scrape the bottom with a non-abrasive fork to release the fond. Add this liquid to the stock pot).

Lightly simmer for 4–6 hours, topping up with water if the level gets too low.
Strain through a sieve into a separate bowl in the sink. Leave to cool, then refrigerate (the finished stock should be nice and gelatinous once completely cooled in the fridge).

Place a large pot over low heat and add the lardons. Cook for around 10 minutes, stirring regularly, then remove and set aside on a large plate.

Increase the heat to high and add 80ml oil.

Slice the sausage into approximately 1-inch pieces. Salt the chicken, cut into bite-sized pieces.

Brown the sausage first, then remove and add to the plate.

Pat the chicken dry with kitchen/paper towel. Brown the chicken in batches, ensuring the pieces are spaced out (avoid overcrowding the pot to achieve a good Maillard reaction).

Remove the chicken and add to the plate with the sausage and lardons. Turn the heat to low.

Place a medium pot over medium-low heat.

Dice the onions, celery, and peppers.

Add around 20ml oil to the pot. Once heated, add the diced vegetables and salt (the salt helps draw out the vegetables' moisture. Lower the heat if they start burning).

Cook for at least 1 hour, stirring regularly with a wooden spoon every 5–10 minutes.

After 30 minutes, slice the okra, leaving the stem-ends, and add it to the vegetables.

Add all the flour to the large pot used for the meats.

Whisk continuously in a slow, circular motion for at least 1 hour, while the holy trinity cooks separately.

Pay particular attention to the roux, lowering the heat if you notice a burning smell.

Cook until it reaches a dark chocolate colour, but not completely black (for a less nutty, smoky flavour, stop at milk chocolate colour).

Once the roux is dark and the holy trinity has cooked down, add the vegetables to the large pot and mix well.

Add the sliced or diced garlic, all the spices, and the bay leaves.

Cook for around 5 minutes, until the garlic and spices have cooked out.

Add the tinned tomatoes and Worcestershire sauce (rinse each empty tomato tin with water and add it to the pot to get all the tomato out).

Add the stock and meats, stir, and leave the gumbo at a very low simmer with the lid on.

After 20 minutes, taste and adjust the salt.

Leave to simmer for 3-4 hours.

Rinse the rice three times and add it to the rice cooker.

Add water until it reaches the tip of your thumb above the rice. Add a dash of salt and switch on the rice cooker.

Once cooked, leave the rice to settle in the cooker.

Chop the parsley, add it to the gumbo, and stir.

Taste and adjust the salt. Add Tabasco to taste, or serve hot sauce at the table for everyone to adjust as needed.

Fluff and mix the rice with a non-abrasive spoon.

Serve the rice and gumbo together in a bowl (you can also enjoy with freshly made baguette and a lager!)