Spicy Gumbo Laya Recipes

GUMBO-LAYA (GUMBO + JAMBALYA)

Steps:

• Place a large pot or Dutch oven over medium-high heat, and add the olive oil.
• Once the oil is hot, add the sliced sausage in, and allow it to caramelize and brown for a few minutes; once well browned, remove the sausage from the pot, and set it aside.
• 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/sausage drippings for about 2-3 minutes; remove the chicken pieces from the pot, and set aside.
• Add in the diced celery, onion and bell pepper, and caramelize it for about 2-3 minutes in the oil, then add in the bay leaves, the Creole seasoning, the cayenne pepper, ½ teaspoon of salt and ½ teaspoon of black pepper, and stir to combine.
• Add in the garlic and stir, and once it becomes aromatic, add in the tomato paste, and cook for about 1 minute to richen the tomato flavor.
• Add in the sliced fresh or frozen okra, the diced tomatoes with juice, the hot chicken stock, and the browned sausage and chicken, and stir to combine, and allow the stew to simmer gently on low/medium-low, uncovered, for 20 minutes.
• Now, add in the shrimp (you can season it with a sprinkle of salt/pepper if you wish), and simmer for only 2 minutes more as to not overcook the shrimp.
• Finish by stirring in the chopped parsley and cilantro, and serve over the Fragrant Garlic Rice, with file powder, some additional spice/heat options like hot sauce, red pepper flakes or cayenne pepper, if desired.
• Fragrant Garlic Rice:.
• 1 tablespoon olive oil.
• 2 large cloves garlic, pressed through garlic press.
• 2 cups jasmine rice.
• 1 teaspoon sea salt.
• ¼ teaspoon cracked black pepper.
• 3 cups water.
• Place a medium pot over medium-high heat, and add in the olive oil; once hot, add in the pressed garlic, and stir to combine; once the garlic becomes fragrant, add in the rice, the salt and the pepper and stir, and allow the rice to "toast" in the garlic oil for about 2 minutes.
• Add in 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.

GUMBO YA YA

Steps:

• 1. First you make a roux. Melt the butter in a 12-quart stockpot. Whisk in the flour and cook until foaming. Cook, stirring often, until dark mahogany, about 1 hour.
• 2. Add the peppers, onion, and celery. Cook until soft, about 5 minutes. Whisk in the chicken stock (make sure it's hot), and bring the mixture to a boil. Reduce the heat to simmer. Stir in Creole Seasoning, black pepper, crushed red pepper, chili powder, thyme, chopped garlic, bay leaves, and kosher salt. Cook, skimming fat as necessary, an additional 45 minutes.
• 3. Add the andouille and chicken and cook for approximately 15 minutes. Taste, and adjust for seasoning.