Gumbo Laya Gumbo Jambalya Recipes

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JAMBALAYA



Jambalaya image

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

2 tablespoons peanut oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 teaspoon file powder
1 ¼ cups uncooked white rice
2 ½ cups chicken broth

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



Spicy Gumbo-Laya image

Categories     Soup/Stew     Chicken     Rice     Tomato     Mardi Gras     Sausage     Scallop     Shrimp     Okra     Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 13

3 tablespoons olive oil
1 pound skinless boneless chicken thighs, cut into 1 1/2-inch pieces
8 ounces fully cooked hot link sausages (about 3), cubed
1 large onion, chopped
1 large green bell pepper, chopped
1/4 cup all purpose flour
3 cups canned low-salt chicken broth
1 14 1/4-ounce can diced tomatoes
1 10-ounce package frozen sliced okra
3/4 cup long-grain white rice
1 pound bay scallops
8 ounces uncooked large shrimp, peeled, deveined
Cayenne pepper

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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