Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 6 Servings
This is the most complete meal I have ever had! The rich garlic flavour is what I love the most. Oh, man, give it a try and you are so in for a treat!
Ingredients:
Gumbo-laya:
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
Salt
Black pepper
3 ribs of celery, finely diced
1 large onion, finely diced
1 large bell pepper, finely diced
2 bay leaves
1/2 tsp Creole seasoning
1/4 tsp cayenne pepper
3 cloves garlic, finely chopped
1 tbsp, heaping, tomato paste
1/2 lb okra, sliced into 1/4 – 1/2” thick slices
1 (28 oz) can organic diced tomatoes with juice
2 c warm chicken stock
1/2 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
1/4 tsp cracked black pepper
3 c water
Directions:
Step 1: Place a Dutch oven or a large pot on the stove and turn the heat to medium-high.
Step 2: Add in olive oil and allow it to become hot.
Step 3: Add in the sliced sausage and cook until brown and caramelized.
Step 4: Remove the sausage from the pot and place it on a clean plate, then set aside.
Step 5: In the same pot, add in the chicken pieces and cook for 2 minutes or until brown. Make sure to season with salt and pepper to taste.
Step 6: Remove the chicken from the pot and place it on a clean plate, then set aside.
Step 7: In the same pot, add in the onion, bell pepper, and diced celery. Saute for about 2 minutes or until caramelized.
Step 8: Add in the Creole seasoning, bay leaves, cayenne pepper, salt, and pepper. Stir until well mixed.
Step 9: Add in the garlic and cook until aromatic.
Step 10: Add in the tomato paste and cook for a minute, then add in the diced tomatoes, sliced okra, and hot chicken stock. Stir until well combined.
Step 11: Put the sausage and chicken back to the pot and stir until well combined.
Step 12: Reduce the heat to medium-low and simmer for about 20 minutes.
Step 13: Meanwhile, prepare the fragrant garlic rice. Place a pot on the stove and turn the heat to medium-high.
Step 14: Add in the olive oil and allow it to become hot.
Step 15: Add in the garlic and cook until aromatic.
Step 16: Add in the rice, salt, and pepper. Stir until crumbly and slightly toasted. This will take about 2 minutes.
Step 17: Add in the water and stir until well mixed. Cover and simmer for 20 minutes or until the rice is soft.
Step 18: Remove from the heat and allow the rice to cook further, then use a fork to fluff.
Step 19: Add the shrimp into the simmered gumbo-laya. Allow it to simmer again for another 2 minutes. Add more salt and pepper if needed.
Step 20: Remove from the heat and add in the cilantro and chopped parsley.
Step 21: Serve the gumbo-laya over the fragrant garlic rice. Enjoy!
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