Make sure you have the vegetables ready to go before starting the roux.

Melt the coconut oil on medium heat until all the chunks are fully dissolved.

Decrease the heat to medium low.

Add the flour and stir continuously. It should take 20-30 minutes to reach a dark tan colour.

Keep stirring with a whisk until the desired darkness has been achieved -- the darker the roux, the deeper the flavour.

Once you have made your roux, add the holy trinity ingredients; onions, peppers, celery, and a pinch of salt. Mix into the roux and sweat the vegetables for 5 minutes.

Once the onions have become translucent, add the minced garlic. And cook for a further 2 minutes.

Add the diced squash and karela. Cook for 5 minutes or until the squash has softened.

Add the vegetable stock, making sure you pour it slowly into the pot while stirring continuously to ensure you don’t create any lumps from the roux. Add the okra, canned tomatoes and bring to a boil.

Once the gumbo has come to a boil, add the sausages and chicken strips and season with salt, pepper and the remaining spices. Cook for a further 30 minutes. Stir every 10 minutes. You can’t over cook a gumbo! The longer you cook gumbo, the more intense the flavor.

While waiting for the gumbo to finish cooking, cook 2 cups of rice.

Serve the gumbo over freshly cooked rice and garnish with sliced spring onions and parsley.