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 and black pepper, to taste
- 3 ribs of celery, 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 warm chicken stock
- ½ pound peeled and cleaned, medium-size shrimp (raw)
- 1 tablespoon flat-leaf parsley, chopped
- 1 tablespoon cilantro, chopped
- Fragrant Garlic Rice Ingredients:
- 1 tablespoon olive oil
- 2 large cloves garlic, pressed through garlic press
- 2 cups jasmine rice (un-rinsed)
- 1 teaspoon sea salt
- ¼ teaspoon cracked black pepper
- 3 cups water
Preparation:
Place a large pot or Dutch oven over medium-high heat and add the olive oil. Once hot, add the sliced sausage and allow it to caramelize and brown for a few minutes. Remove the sausage and set aside. Next, add the chicken pieces with a sprinkle of salt and pepper, browning for 2-3 minutes. Remove and set aside. In the same pot, add diced celery, onion, and bell pepper, caramelizing for 2-3 minutes. Add bay leaves, Creole seasoning, cayenne pepper, salt, and black pepper, stirring to combine. Add garlic, and once aromatic, add tomato paste, cooking for 1 minute. Add sliced okra, diced tomatoes, chicken stock, browned sausage, and chicken, stirring to combine. Simmer gently, uncovered, for 20 minutes.
While simmering, prepare the fragrant garlic rice: Heat olive oil in a medium pot, add pressed garlic, and stir until fragrant. Add rice, salt, and pepper, toasting for 2 minutes. Add water, stir, and simmer covered for 20 minutes or until tender. Fluff with a fork and keep warm.
After 20 minutes, add shrimp to the gumbo-laya, simmering for 2-3 minutes. Stir in chopped parsley and cilantro. Serve over garlic rice with optional hot sauce, red pepper flakes, or cayenne pepper for extra heat. Enjoy!
