Gumbo-laya

6 - 8 Servings
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Ingredients

Gumbo-laya

  • 2 tablespoons olive oil
  • 1 pound spicy andouille or smoked sausage, sliced
  • 8 chicken tenderloins cut into bite-sized pieces
  • 3 stalks celery, finely diced
  • 1 large onion, finely diced
  • 1 large green or red bell pepper, finely diced
  • 2 bay leaves
  • 1/2 teaspoon Creole seasoning
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper
  • 3 cloves garlic, finely chopped
  • 1 heaping tablespoon tomato paste
  • 1/2 pound fresh or frozen okra, sliced
  • 1 28-ounce can diced tomatoes with juice
  • 2 cups hot chicken stock
  • 1/2 pound peeled and deveined medium size raw shrimp
  • 1 tablespoon flat leaf parsley, chopped
  • 1 tablespoon cilantro, chopped

Garlic Rice

  • 1 tablespoon olive oil
  • 2 cloves garlic, finely chopped
  • 2 cups jasmine rice
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups water

Directions

  1. Place a Dutch oven over medium-high heat and add the olive oil. Heat the oil until hot then add the sliced sausage. Cook the sausage until well browned, remove from the pot and set aside.
  2. Add the chicken and sprinkle with salt and pepper. Brown the chicken in the oil/sausage drippings for about 3 minutes, remove from the pot and set aside.
  3. Add the celery, onion and bell pepper to the pot and caramelize for 2-3 minutes, then add the bay leaves, the Creole seasoning, the cayenne pepper, 1/2 teaspoon salt and 1/2 teaspoon of pepper. Stir to combine.
  4. Add in the garlic and stir, then add the tomato paste and cook for about 1 minute to cook out the raw tomato flavor.
  5. Add the okra, the tomatoes with juice, the hot chicken stock, the sausage and chicken. Stir to combine and simmer gently on low/medium-low heat uncovered for 20 minutes.
  6. Add in the shrimp and simmer for only 2 minutes so the shrimp does not overcook.
  7. Stir in the chopped parsley and cilantro and serve over the garlic rice.
  8. For the rice: Place a medium sauce pan over medium-high heat. Add the olive oil and heat until it shimmers. Add in the garlic and stir until fragrant. Add the rice and salt and pepper and stir. Let the rice "��toast"�� in the garlic oil for about 2 minutes. Add the water and stir, cover and allow to simmer about 20 minutes. Turn off the heat and let stand for 5 minutes. Fluff with a fork before serving.

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