Spicy Vietnamese-Cajun Gumbo Inspired Sausage Stew

Meanwhile, pop the sausages onto a baking tray.

When the oven is hot, bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.

Halve the bell pepper and discard the core and seeds. Chop into 3cm chunks.

Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the pepper chunks and courgette. Fry until starting to soften, 5-6 mins. Continue to stir while they cook.

Once softened, pop the veg into a bowl and set aside for later.

Return the (now empty) pan to a medium heat and melt in the butter (see pantry for amount). Stir in the flour (see pantry for amount) and cook until it forms a thick paste, 1-2 mins - you've made a roux!

Cook until the roux becomes golden brown, continuously stirring, for 1-2 mins.

Next, add the Cajun spice mix and ginger, garlic & lemongrass puree to the roux. Stir-fry for 2-3 mins more. 

Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the soy, passata and sugar for the sauce (see pantry for amount).

Add the cooked veg back into the saucepan and bring to the boil. Once boiling, reduce the heat and simmer until thickened, 5-6 mins. 

Once cooked, slice the sausages into 1cm thick rounds. 

When the gumbo sauce has thickened, stir in the sausage slices and remove from the heat.

Stir in the sweet chilli sauce. Taste and season with salt and pepper if you feel it needs it.

Add a splash of water if it's looking a little thick.