Ingredients :
2 tablespoons olive oil1 pound spicy andouille (or smoked) sausage, sliced8 chicken tenderloins (or 2 skinless/boneless chicken breasts), cut into bite-size piecesSaltBlack pepper3 ribs of celery, finely diced1 large onion, finely diced1 large bell pepper, finely diced2 bay leaves½ teaspoon Creole seasoning¼ teaspoon cayenne pepper3 cloves garlic, finely chopped1 tablespoon, heaping, tomato paste½ pound okra, sliced into ¼ – ½” thick slices1 (28 oz) can organic diced tomatoes with juice2 cups warm chicken stock½ pound peeled and cleaned, medium size shrimp (raw)1 tablespoon flat-leaf parsley, chopped1 tablespoon cilantro, choppedFragrant Garlic Rice
Préparations :
Place a large pot or Dutch oven over medium-high heat, and add the olive oil; once the oil is hot, add the sliced sausage in, and allow it to caramelize and brown for a few minutes; once well browned, remove the sausage from the pot, and set it aside for a moment.Next, add the chicken pieces into the pot along with a sprinkle or two of salt and pepper, and allow them to brown in the oil/sausage drippings for about 2-3 minutes; remove the chicken pieces from the pot, and set aside for a moment.To the same pot add in the diced celery, onion and bell pepper, and caramelize it for about 2-3 minutes in the oil, then add in the bay leaves, the Creole seasoning, the cayenne pepper, ½ teaspoon of salt and ½ teaspoon of black pepper, and stir to combine.Add in the garlic and stir, and once it becomes aromatic, add in the tomato paste, and cook for about 1 minute to cook out the “raw” tomato flavor; add in the sliced okra, the diced tomatoes with juice, the hot chicken stock, as well as the browned sausage and chicken, and stir to combine.Allow the gumbo-laya to simmer gently on low/medium-low, uncovered, for 20 minutes.While the gumbo-laya simmers, prepare the fragrant garlic rice: place a medium pot over medium-high heat, and add in the olive oil; once hot, add in the pressed garlic, and stir to combine; once the garlic becomes fragrant, add in the rice, the salt and the pepper and stir, and allow the rice to “toast” in the garlic oil for about 2 minutes.Next, add in the water, stir, and simmer the rice, covered, for about 20 minutes, or until tender; turn off the heat, and after 5 minutes, fluff with fork and keep warm.After the gumbo-laya has simmered for 20 minutes, add in the shrimp (you can season it with a sprinkle of salt/pepper if you wish), and simmer for only 2-3 minutes more as to not overcook it.Finish the gumbo-laya by stirring in the chopped parsley and cilantro, and serve over the garlic rice with some additional spice/heat options like hot sauce, red pepper flakes or cayenne pepper, if desired.Enjoy !CATEGORIESAll Recipes, CookingPost navigationALL RECIPESGrandmother’s Buttermilk CornbreadIngredients: 1/2 cup butter2/3 cup white sugar2 eggs1 cup buttermilk1/2 teaspoon baking soda1 cup cornmeal1 cup all-purpose flour1/2 teaspoon salt…ALL RECIPESRich Chilli Con CarneIngredients: 500g (17.5oz) of extra lean beef mince1 onion, finely chopped3 cloves of garlic, crushed1 carrot, finely chopped1 red pepper,…Leave a ReplyYour email address will not be published. Required fields are marked *Comment * Name *Email *Website Save my name, email, and website in this browser for the next time I comment.About UsContact UsPrivacy PolicyTerms and ConditionsProudly powered by WordPress | Theme: Justread by GretaThemes.