Prep Time: 20 mins | Cook time: 30 mins | Total time: 50 mins | Yield: Serves 6
This dish is a mashup of gumbo and jambalaya. A pleasing union filled with delicious sausage, chicken, shrimp, and spices.
Ingredients
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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-inch thick slices
1 (28 ounces) 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
How to make Gumbo-laya
Step 1: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the is hot, add the sliced sausage to the pot. Cook for a couple of minutes until well brown and caramelized. Take the cooked sausage out of the pot and set it aside.
Step 2: Into the same pot, add the pieces of chicken, and season with salt and pepper. Cook for about 2 to 3 minutes in the sausage drippings/oil until brown. Then, set the cooked chicken pieces aside.
Step 3: Add the celery, onion, and bell pepper to the same pot and cook for about 2 to 3 minutes in oil until caramelized. Add in the bay leaves, Creole seasoning, cayenne pepper, half a tsp salt, and half a tsp black pepper. Stir until incorporated.
Step 4: Stir in the garlic until fragrant, then add in the tomato paste. Cook for another minute before adding in the sliced okra, diced tomatoes with juice, hot chicken stock, and the browned sausage and chicken. Stir well.
Step 5: Gently simmer the gumbo-laya over low/medium-low heat for about 20 minutes, covered.
Step 6: In the meantime, ready the fragrant garlic rice. Heat the olive oil in a medium pot over medium-high heat. Once hot, add and stir the pressed garlic until aromatic. Add in the rice, season with salt and pepper, then stir. Let the rice “toast” for about 2 minutes in the garlic oil.
Step 7: Pour in the water, stir, and let it simmer for about 20 minutes until the rice is tender, covered. Turn the heat off but leave the pot covered. Using a fork, fluff the rice after 5 minutes and keep the rice warm.
Step 8: Add the shrimp after the gumbo-laya has simmered for 20 minutes. If desired, season with salt and pepper. Allow simmering for at least 2 to 3 minutes.
Step 9: Stir in the chopped parsley and cilantro. Serve the gumbo-laya over the garlic rice with some extra spice or heat if desired such as sauce, red pepper flakes, or cayenne pepper.
Tips:
You can make this ahead simply leave the shrimp out until ready to serve. When ready to serve, reheat until simmering, add in the shrimp, and simmer for a couple of minutes until cooked through.
Brown the sausage until nice and caramelized to get the most flavour and richness along with the onion, celery, and bell peppers.
If you like your gumbo-laya spicy feel free to add extra cayenne, or a few dashes of hot sauce at the end, even some sliced jalapeno.
The flavour intensifies after 2 to 3 days. So keep the leftover if any and serve within 2 to 3 days.
Ingredients
- 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-inch thick slices
- 1 (28 ounces) 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
Instructions
Step 1: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the is hot, add the sliced sausage to the pot. Cook for a couple of minutes until well brown and caramelized. Take the cooked sausage out of the pot and set it aside.
Step 2: Into the same pot, add the pieces of chicken, and season with salt and pepper. Cook for about 2 to 3 minutes in the sausage drippings/oil until brown. Then, set the cooked chicken pieces aside.
Step 3: Add the celery, onion, and bell pepper to the same pot and cook for about 2 to 3 minutes in oil until caramelized. Add in the bay leaves, Creole seasoning, cayenne pepper, half a tsp salt, and half a tsp black pepper. Stir until incorporated.
Step 4: Stir in the garlic until fragrant, then add in the tomato paste. Cook for another minute before adding in the sliced okra, diced tomatoes with juice, hot chicken stock, and the browned sausage and chicken. Stir well.
Step 5: Gently simmer the gumbo-laya over low/medium-low heat for about 20 minutes, covered.
Step 6: In the meantime, ready the fragrant garlic rice. Heat the olive oil in a medium pot over medium-high heat. Once hot, add and stir the pressed garlic until aromatic. Add in the rice, season with salt and pepper, then stir. Let the rice “toast” for about 2 minutes in the garlic oil.
Step 7: Pour in the water, stir, and let it simmer for about 20 minutes until the rice is tender, covered. Turn the heat off but leave the pot covered. Using a fork, fluff the rice after 5 minutes and keep the rice warm.
Step 8: Add the shrimp after the gumbo-laya has simmered for 20 minutes. If desired, season with salt and pepper. Allow simmering for at least 2 to 3 minutes.
Step 9: Stir in the chopped parsley and cilantro. Serve the gumbo-laya over the garlic rice with some extra spice or heat if desired such as sauce, red pepper flakes, or cayenne pepper.
Tips:
You can make this ahead simply leave the shrimp out until ready to serve. When ready to serve, reheat until simmering, add in the shrimp, and simmer for a couple of minutes until cooked through.
Brown the sausage until nice and caramelized to get the most flavour and richness along with the onion, celery, and bell peppers.
If you like your gumbo-laya spicy feel free to add extra cayenne, or a few dashes of hot sauce at the end, even some sliced jalapeno.
The flavour intensifies after 2 to 3 days. So keep the leftover if any and serve within 2 to 3 days.
