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Gumbo-laya (Gumbo + Jambalaya) Stew
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)
- 1 tablespoon olive oil
- 2 large cloves garlic, pressed through garlic press
- 2 cups jasmine rice
- 1 teaspoon sea salt
- ¼ teaspoon cracked black pepper
- 3 cups water
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