Mix 3 tablespoons of flour with the seasonings in a bowl, then toss the chicken until the cubes are well coated with the spices. Heat the oil in a large frying pan and saute the chicken until browned. Drain on absorbent paper if necessary. Set aside to keep warm.

Combine 100g flour and the butter to make a dark wood-coloured roux.

In a heavy based pan over medium-low heat, melt the butter. Add about a third of the flour at a time, whisking each time until smooth. Continue stirring after all the flour has been added. As the roux cooks, it will darken and develop a nutty smell. Continue cooking and stirring until the roux reaches the desired colour.

Remove the roux from the heat and add the chopped vegetables. Stir until the roux stops darkening. Return to a low heat and cook until the vegetables are limp - about five minutes.

Add the chicken stock a little at a time, stirring until well blended and the roux is thin. Bring to the boil and add the chicken pieces, diced sausage and garlic, then stir in the smoked paprika. Reduce the heat and simmer for about 1 hour. Every ten minutes or so, carefully scrape the bottom of the pan as the roux is liable to stick and burn. If the mix gets too thick, add a little more stock.

Taste and adjust the salt if necessary, serve over a bed of plain rice.

Cajun. Cajun recipes for the adventurous cook. Quantum Books 1998