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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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