Make the roux: Heat the oil in a large, heavy-bottomed pot or deep skillet over a medium heat. Sprinkle in the flour and whisk constantly. You’ll see the mixture turn from a pale yellow to a light peanut-brown colour — this takes about 5 to 7 minutes. The smell should be nutty and toasty, like roasted nuts, not burnt. If you see any dark specks, your heat is too high; lower it immediately.

Sweat the vegetables: Add the diced onion, bell pepper, and celery to the pot. Stir with a wooden spoon. The vegetables will sizzle and release moisture; you’ll hear a gentle hiss. Cook for 4 to 5 minutes, until the onion turns translucent and the mixture smells sweet and savoury. The roux will coat the vegetables, forming a thick paste — that’s exactly what you want.

Add the garlic and seasonings: Stir in the minced garlic, Cajun seasoning, and dried thyme. Cook for 30 seconds until the garlic becomes fragrant — you’ll smell it immediately. Do not let it brown, or it will turn bitter.

Pour in the stock and tomatoes: Slowly pour in the chicken stock, stirring constantly to prevent lumps. Add the chopped tomatoes and bay leaves. Bring the mixture to a gentle boil — you’ll see small bubbles breaking the surface, not a rolling boil. Reduce the heat to low and let it simmer for 15 minutes. The liquid will thicken slightly and turn a rich, deep reddish-brown. The aroma will fill your kitchen with a warm, earthy scent.

Cook the proteins: While the base simmers, season the chicken thigh chunks with a pinch of salt and pepper. Heat a separate non-stick frying pan over a medium-high heat. Add the chicken and cook for 3 to 4 minutes, turning once, until the outside is golden brown and the meat feels firm to the touch. The sizzle should be lively but not spitting. Add the sliced turkey sausage to the same pan and cook for 2 minutes, until the edges are slightly charred. You’ll see dark grill marks and smell the smoky fat rendering.

Add the okra: Stir the okra into the simmering pot. If using frozen okra, add it straight from the freezer — this prevents it from becoming slimy. Cook for 5 minutes. The okra will turn a brighter green and soften slightly, but still hold its shape.

Combine and finish: Gently fold the browned chicken and turkey sausage into the gumbo. Simmer everything together for another 10 minutes. The chicken will finish cooking through and become tender — you can test a piece; it should shred easily with a fork. The flavours will meld, and the gumbo will thicken to a stew-like consistency. Taste and adjust seasoning with salt and pepper. Remove the bay leaves.

Rest and serve: Take the pot off the heat and let it rest for 5 minutes. This allows the starches to settle and the flavours to marry. Serve ladled over cooked white rice, and garnish with spring onions and parsley.