Start with the roux, melt the butter, flour and half the olive oil in a saucepan and stir until combined then leave on a low heat, stirring occasionally for 10-15 minutes until it turns a deep golden brown (don’t cook on too high a heat as it will burn), remove from the heat once done. 

While the roux is cooking, fry the onions, bell pepper, celery and sausage in a pan for about 8-10 minutes until fully softened then season with pinch of salt and the Cajun spice and finally the prawns. Mix together and decant everything into the saucepan with the roux. 

Pour the stock into the frying pan to deglaze (scraping off any bits of flavour and pour into the saucepan. 

Return the saucepan to the heat and warm through, stirring as you do until it thickens. Then remove from the heat, stir in the BrocAffex powder and serve!