Make the roux: In a large, heavy-bottomed pot, warm the vegetable oil over a medium heat. Whisk in the flour until smooth. Continue to cook, stirring constantly with a wooden spoon, until the roux turns the colour of melted milk chocolate—a deep, nutty brown. This will take about 15-20 minutes. You'll smell a toasty, almost popcorn-like aroma.

Sweat the vegetables: Add the chopped onion, celery, and bell pepper to the roux. Stir well, scraping the bottom of the pot. Cook for about 8 minutes, until the vegetables have softened and the mixture looks glossy and fragrant. The raw smell of the flour will be gone, replaced by sweet, earthy notes.

Add the garlic and spices: Stir in the minced garlic, bay leaves, thyme, cayenne, and smoked paprika. Cook for one minute, until the garlic is aromatic and the spices have bloomed. The kitchen will fill with a warm, heady perfume.

Build the broth: Pour in the chicken stock and the chopped tomatoes, stirring to combine everything. Bring the mixture to a gentle boil, then reduce the heat to a low simmer. You'll see the surface barely shimmering. Let it bubble gently for 20 minutes, giving it an occasional stir. The colour will deepen to a rich, rusty red.

Cook the chicken: Add the chicken pieces to the pot. Stir them in, ensuring they are submerged. Simmer for another 20 minutes. The chicken will become tender and will begin to break apart slightly, thickening the broth. The surface will show small, lazy bubbles.

Add the okra: Stir in the sliced okra. Simmer for 15 minutes. The okra will help to naturally thicken the gumbo, and its texture will become tender but not slimy. The broth will take on a slightly thicker, more velvety consistency.

Finish with the prawns: Add the raw prawns to the pot. They will turn from grey to a vibrant pink in just 3-4 minutes. Stir gently and taste the broth. Season with salt and pepper as needed. The prawns should be firm and succulent.

Rest and serve: Remove the pot from the heat and let it sit, covered, for 10 minutes. This resting time allows all the flavours to marry beautifully. Serve the gumbo ladled over a mound of fluffy white rice, and garnish with chopped spring onions and parsley.