“Gumbo-laya” (Gumbo + Jambalaya) Stew, Turns up the Heat on Winter


“Gumbo-laya” (Gumbo + Jambalaya) Stew, Turns up the Heat on Winter


Ingredients:

  • 2 tablespoons olive oil
  • 1 pound spicy andouille (or smoked) sausage, sliced
  • 8 chicken tenderloins (or 2 skinless/boneless chicken breasts), cut into bite-size pieces
  • Salt
  • Pepper
  • 3 celery stalks, finely diced
  • 1 large onion, finely diced
  • 1 large bell pepper, finely diced
  • 2 bay leaves
  • ½ teaspoon Creole seasoning
  • ¼ teaspoon cayenne pepper
  • 3 cloves garlic, finely chopped
  • 1 tablespoon, heaping, tomato paste
  • ½ pound okra, sliced into ¼ – ½” thick slices
  • 1 (28 oz) can organic diced tomatoes with juice
  • 2 cups chicken stock, hot
  • ½ pound peeled and cleaned, medium size shrimp (raw)
  • 1 tablespoon flat-leaf parsley, chopped
  • 1 tablespoon cilantro, chopped
  • Fragrant Garlic Rice (recipe below)

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