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Spicy Gumbo-Laya


  • 3 tablespoons olive oil or bacon drippings
  • 1 pound skinless, boneless, chicken, cut into 1 1/2 inch pieces
  • 8 ounces fully cooked spicy sausage, cut into 1/2 inch chunks
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1/4 cup flour
  • 3 cups chicken broth
  • 1 (14 1/4 ounce) can diced Ro*Tel tomatoes or regular tomatoes
  • 1 (10 ounce) package frozen okra slices
  • 3/4 cup long grain rice - NOT INSTANT!
  • 1 pound bay scallops
  • 1/2 pound uncooked shrimp, peeled and deveined
  • cayenne pepper


  1. Heat fat in a large pot over med high heat. Add chicken and sausage, and sauté until brown.
  2. Transfer the meat to a bowl. Leave drippings in pot. Add onion and bell pepper to drippings and sauté till soft.
  3. Add flour and stir until golden brown. Slowly whisk in the chicken broth, and add tomatoes juice and all. Bring to a boil, and add chicken, okra, and rice. Reduce heat to medium. Cook uncovered until rice is tender, and most of liquid is absorbed. Stir occasionally.
  4. Mix in scallops and shrimp, cover, and cook until seafood is done.

Submitted to Recipe Goldmine Newsletter by Cajuns on 10/17/05.