Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 6 Servings
This was my first time cooking this Gumbo-laya and it just became my favourite! All your time and efforts will surely be worth it! Try this recipe now, friends. Enjoy!
2 tbsp olive oil
1 lb spicy andouille (or smoked) sausage, sliced
8 chicken tenderloins (or 2 skinless/boneless chicken breasts), cut into bite-size pieces
3 ribs of celery, finely diced
1 large onion, finely diced
1 large bell pepper, finely diced
2 bay leaves
½ tsp Creole seasoning
¼ tsp cayenne pepper
3 cloves garlic, finely chopped
1 tbsp heaping, tomato paste
½ lb okra, sliced into ¼ – ½” thick slices
1 (28 ounces) can organic diced tomatoes with juice
2 c warm chicken stock
½ lb peeled and cleaned, medium-size shrimp (raw)
1 tbsp flat-leaf parsley, chopped
1 tbsp cilantro, chopped
Fragrant Garlic Rice:
1 tbsp olive oil
2 large cloves garlic, pressed through a garlic press
2 c jasmine rice (un-rinsed)
1 tsp sea salt
¼ tsp cracked black pepper
3 c water
1. Place a large pot on the stove and turn the heat to medium.
2. Add olive oil and allow it to become hot.
3. Add the sausage and cook until crumbly and brown. Remove from the pot onto a clean plate.
4. In the same pot, add the chicken breasts and season with salt and pepper to taste. Cook for about 3 minutes or until brown. Remove from the pot.
5. In the same pot, add the onion, celery, and bell pepper. Saute until soft and brown.
6. Add the Creole seasoning cayenne pepper, bay leaves, salt, and pepper. Stir until well mixed.
7. Add the garlic and saute until fragrant.
8. Add the tomato sauce and stir until well blended. Cook for a minute.
9. Add the tomatoes okra, chicken stock, tomato juice, the browned sausage, and chicken. Stir until well mixed.
10. Simmer everything for about 20 minutes over medium-low heat.
11. Meanwhile, place a pot on the stove and turn the heat to medium-high.
12. Add olive oil and allow it to become hot.
13. Add the garlic and saute until aromatic.
14. Add the rice, salt, and pepper. Stir until well mixed. Cook the rice for another 2 minutes.
15. Add water and stir until well mixed. Simmer for about 20 minutes.
16. Remove from the heat and stir everything.
17. Add the shrimp into the pot with the gumbo-laya and stir until well mixed. Simmer for another 3 minutes.
18. Add the cilantro and freshly chopped parsley. Stir until well mixed.
19. Serve with the garlic rice and enjoy!
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