Gumbo Laya Gumbo Jambalya Recipes
JAMBALAYA
Spicy jambalaya with chicken and andouille sausage.
Provided by Terri
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
- In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
- Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 42.4 g, Cholesterol 73.1 mg, Fat 19.8 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 5.7 g, Sodium 1632.7 mg, Sugar 2 g
SPICY GUMBO-LAYA
Categories Soup/Stew Chicken Rice Tomato Mardi Gras Sausage Scallop Shrimp Okra Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 13
Steps:
- Heat oil in heavy large pot over medium-high heat. Add chicken and sausage and sauté until brown, about 8 minutes. Using slotted spoon, transfer mixture to bowl. Add onion and bell pepper to pot. Sauté until soft and brown, about 6 minutes. Add flour and stir until golden, about 5 minutes. Gradually whisk in chicken broth, then diced tomatoes with their juices. Bring to boil. Mix in chicken mixture, okra and rice. Reduce heat to medium; cook uncovered until rice is tender and most of the liquid is absorbed, stirring occasionally, about 30 minutes.
- Mix scallops and shrimp into pot. Cover and cook until seafood is cooked through, stirring occasionally to prevent sticking, about 10 minutes. Season to taste with cayenne, salt and pepper.
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- Place a Dutch oven over medium-high heat and add the olive oil. Heat the oil until hot then add the sliced sausage. Cook the sausage until well browned, remove from the pot and set aside.
- Add the chicken and sprinkle with salt and pepper. Brown the chicken in the oil/sausage drippings for about 3 minutes, remove from the pot and set aside.
- Add the celery, onion and bell pepper to the pot and caramelize for 2-3 minutes, then add the bay leaves, the Creole seasoning, the cayenne pepper, 1/2 teaspoon salt and 1/2 teaspoon of pepper.
- Add in the garlic and stir, then add the tomato paste and cook for about 1 minute to cook out the raw tomato flavor.
- Add the okra, the tomatoes with juice, the hot chicken stock, the sausage and chicken. Stir to combine and simmer gently on low/medium-low heat uncovered for 20 minutes.
- Add in the shrimp and simmer for only 2 minutes so the shrimp does not overcook.
- For the rice: Place a medium sauce pan over medium-high heat. Add the olive oil and heat until it shimmers. Add in the garlic and stir until fragrant. Add the rice and salt and pepper and stir.
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