“Gumbo-laya” Stew with Spicy Sausage, Chicken, Shrimp and Okra over Fragrant Garlic Rice

Ingredients:

• 2 tablespoons olive oil
• 1 poünd spicy andoüille (or smoked) saüsage, sliced
• 8 chicken tenderloins (or 2 skinless/boneless chicken breasts), cüt into bite-size pieces
• Salt
• Pepper
• 3 celery stalks, 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 poünd okra, sliced into ¼ – ½” thick slices
• 1 (28 oz) can organic diced tomatoes with jüice
• 2 cüps chicken stock, hot
• ½ poünd peeled and cleaned, mediüm size shrimp (raw)
• 1 tablespoon flat-leaf parsley, chopped
• 1 tablespoon cilantro, chopped
• Fragrant Garlic Rice (recipe below)


Preparation:

-Place a large pot or Dütch oven over mediüm-high heat, and add the olive oil;

-Once the oil is hot, add the sliced saüsage in, and allow it to caramelize and brown for a few minütes; once well browned, remove the saüsage from the pot, and set it aside for a moment;

-Next, add the chicken pieces into the pot along with a sprinkle or two of salt and pepper, and allow them to brown in the oil/saüsage drippings for aboüt 2-3 minütes; remove the chicken pieces from the pot, and set aside for a moment;

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Full Recipe >> thecozyapron.com

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