Chicken, Chorizo and Okra Gumbo

This is different! It's been ages since I've had time to spend in the kitchen watching Saturday kitchen and trying a new recipe.  So, last night we transported ourselves to Louisiana USA with a bowl of hearty gumbo, a one pot wonder.  There are loads of ingredients but nothing fancy and it's worth the effort.  It tasted even better after a day in the fridge too.

Ingredients
1.5kg whole chicken
2 carrots, roughly chopped
2 sticks of celery, roughly chopped
1 onion, roughly chopped
12 black pepper corns
1 bay leaf
3 litres of water
60g butter
1 extra onion, finely chopped
2 large cloves of garlic, finely chopped
1 red pepper, finely chopped
2 teasp dried oregano
1 teasp paprika
1 teasp cayenne pepper
1 clove
1 scotch bonnet chilli (optional)
35g plain flour
70g tomato puree
1 large tin of chopped tomatoes
150g okra, halved diagonally
200g rice
1 chorizo sausage (200g), thinly sliced.

Method
Put the chicken in a large saucepan with the carrot, celery, onion, peppercorns, bay leaf and the water, bring to the boil.  Reduce the heat, simmer covered for one and a half hours.
Remove the chicken from the pan.  Strain the broth through a fine sieve into a large heatproof bowl, discard the veggies.  Once the chicken is cool enough to handle, remove and discard the skin and bones.  Shred the chicken coarsely.
Melt the butter in a large pan, cook the extra onion and garlic stirring  until the onion softens.  Add the pepper, oregano, spices and cook stirring for 1 minute.  Add the flour and tomato puree and stir, cooking for another minute.  Gradually stir in HALF the reserved broth and tomatoes and bring to the boil.   Stir in the okra and the rice, then simmer uncovered and stirring occasionally for 15 minutes or until the rice is tender.  Add extra broth if you want a more relaxed consistency.  Heat a frying pan and cook the chorizo until browned.  Add the sausage and chicken , stir and heat until hot.  Season to taste and serve in warmed bowls with some tabasco on the side for added heat.