Louisiana flank steak gumbo

Method

1. Season the steak and chicken thighs with half the Creole and Cajun seasonings, the garlic granules, salt and pepper. Toss the steak strips in a little flour to coat, shaking off any excess.

2. Heat a little oil in a very large casserole, add the strips of steak and fry in batches, for 3-4 minutes, until browned all over (adding a little extra oil with each batch, if necessary). Remove from the pan using a slotted spoon and set aside.

3. Sear the chicken in the same pan, add the sausage pieces when the chicken starts browning. Fry until the chicken is crisp and the sausage browned. Return the steak to the casserole pan.

4. Add the tomatoes, stock and bay leaves and stir until the mixture is almost boiling. Reduce the heat, cover and simmer for 30 minutes or until the meat and chicken are cooked and tender, stirring occasionally.

5. Meanwhile put the fish fillets in a frying pan, skin side down, and add the celery and thyme. Pour over the milk and sprinkle with salt and white pepper. Cover the pan and heat gently until barely simmering. Poach the fish for about 3 minutes - until just cooked. Remove the fish to a plate and set aside. Discard the poaching liquid.

6. Stir the remaining Creole and Cajun seasonings into the casserole along with the sugar. Add the okra and simmer for 5 minutes.

7. Crack the crab claws, scoop out the meat, and add to the casserole. If you're short of time, you could also crack the claws and add them to the pan with the shells more or less intact.

8. Remove the skin from the fish and flake the flesh over the top. Scatter over the prawns and chopped chillies. Cover with a lid and simmer for 5 minutes. Cover the surface with the onion slices and green pepper rings but don't stir them in.

9. Reduce the heat to very low, cover the casserole and simmer for 5 minutes. Discard the bay leaves before serving with wild rice and warm crusty brown bread on the side.