Instructions: 1 For the Stock: Peel the prawns and set the meats aside. Place the prawn shells and the rest of the stock ingredients in a large pan and bring to the boil.

2 Reduce the heat to a gentle simmer and cook for an hour to produce an aromatic, well-flavoured stock. Strain through a colander into another pan.

3 For the Gumbo: Heat the fat in a large pan, add the flour and cook on a gentle heat, stirring continuously, until turned a golden biscuit brown. Add the bacon and cook for another two minutes.

Gradually add the stock, stirring as you do.

4 Add the onion, celery, green pepper, okra, tomatoes, jalapeno chilli, thyme and bay leaves. Simmer everything for 25 minutes - the vegetables need to be well cooked, almost blending into the flavoured sauce. Add the chicken after 20 minutes and add the prawns and clams or mussels shortly after.

5 Finally stir in the crab meat, spring onions, parsley, 1 1/2 tsp salt and black pepper. Serve ladled over some cooked long grain rice.

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