Gumbo-laya” (Gumbo + Jambalaya) Stew
preparation
local_dining 15 minutes
cooking
timer40 minutes
servings
room_service8
Ingredients
fiber_manual_record2 bay leaves
fiber_manual_record½ tsp black pepper
fiber_manual_record1 (28 oz) can diced tomatoes with juice
fiber_manual_record¼ tsp cayenne pepper
fiber_manual_record3 celery stalks, finely diced
fiber_manual_record1 lb boneless, skinless chicken, cut into 1-inch pieces
fiber_manual_record1 lb chicken andouille sausage, sliced
fiber_manual_record1½ tsp Creole seasoning
fiber_manual_record3 Tbsp flat-leaf parsley, chopped
fiber_manual_record3 cloves garlic, minced
fiber_manual_record1 green bell pepper, diced
fiber_manual_record2 cups low-sodium chicken stock
fiber_manual_record½ lb fresh or frozen okra, sliced into ½-inch-thick slices
fiber_manual_record2 Tbsp olive oil
fiber_manual_record1 onion, diced
fiber_manual_record1 lb raw shrimp, peeled and deveined
fiber_manual_record½ tsp salt
fiber_manual_record2 Tbsp tomato paste
Instructions
1 - Place a large pot or Dutch oven over medium-high heat, and add the olive oil. Once hot, add the andouille sausage and allow to brown for several minutes, stirring occasionally.
2 - Remove to a plate with a slotted spoon.To the pot, add the chicken, salt and pepper. Cook 3-4 minutes or until most sides are no longer pink; transfer to the plate with the andouille sausage using a slotted spoon.
3 - Add in the celery, onion and bell pepper; cook for 4-5 minutes, stirring occasionally.
4 - Add bay leaves, Creole seasoning, and cayenne; stir to combine.
5 - Add the garlic and stir for 30-60 seconds or until fragrant.
6 - Add tomato paste, and cook, stirring constantly, for about 1 minute.Next, add in the okra, diced tomatoes, chicken stock, and the browned sausage and chicken, and stir to combine. Bring to a simmer; reduce heat to low and cook uncovered for 20 minutes.
7 - Add the shrimp and cook for 2-3 minutes. Stir in parsley and serve immediately (over rice, if desired).
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