Gumbolaya Stew with Garlic Rice is a warm, comforting stew - a great
combination of gumbo and jambalaya.
2 tablespoons olive oil
1 pound spicy andouille or smoked sausage, sliced
2 skinless,boneless chicken breasts, cut into bite-size pieces
3 celery stalks, finely diced
1 large onion, finely diced
1 large green bell pepper, finely diced
2 bay leaves
1/2 teaspoon Creole seasoning
1/4 teaspoon cayenne pepper
3 cloves garlic, finely chopped
1 tablespoon, heaping, tomato paste
8 ounces okra, sliced into 1/4 – 1/2-inch thick slices
1 (28 ounce) can diced tomatoes with juice
2 cups hot chicken stock
8 ounces peeled and cleaned, medium size shrimp (raw)
Green onions, chopped
1 tablespoon olive oil
2 large cloves garlic, pressed
2 cups jasmine rice
1 teaspoon kosher or sea salt
1/4 teaspoon cracked black pepper
3 cups water
Stew: Place a Dutch oven over medium-high heat, and add the olive oil.
When the oil is hot, add the sausage and allow it to caramelize and
brown for a few minutes. When well-browned, remove the sausage from the pot,
and set it aside.
Add the chicken pieces to the pot along with a dash
or two of salt and pepper, and brown in the oil/sausage drippings for about
2-3 minutes; remove the chicken pieces from the pot, and set aside.
Add the celery, onion and bell pepper, and caramelize it for about 2-3
minutes in the oil, then add the bay leaves, Creole seasoning, cayenne
pepper, 1/2 teaspoon salt and 1/2 teaspoon black pepper, and stir to
Add the garlic and stir until it becomes aromatic. Add the
tomato paste and cook for about 1 minute to cook out the “raw” tomato
Add the okra, tomatoes with juice, hot chicken stock and the browned
sausage and chicken, and stir to combine; allow the stew to simmer gently
over low/medium-low heat, uncovered, for 20 minutes.
Add the shrimp and simmer for only 2 minutes more so as to not overcook
Serve over Garlic Rice, with some additional spice/heat options like hot
sauce, red pepper flakes or cayenne pepper, if desired.
Garlic Rice: Place a medium pot over medium-high heat and add the olive oil. When oil is hot, add the garlic, and stir to combine. When the garlic becomes fragrant,
add the rice, salt and pepper and stir. Let the rice “toast” in the garlic
oil for about 2 minutes.
Add 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 serve.