You guys, I’m like a popsicle on a hot summer day. I’m barely surviving the heat of summer and I have 7+ weeks left of pregnancy. Hopefully, because while it’s hot as heck, I, of course, want a full-term, healthy, squishy baby come early September!
I am living like those in Arizona – hibernating now that summer’s here. The humidity is exhausting and it makes me completely and totally irritable. Plus, all things “maternity” practically double as a bra they come up so high, so at all times, a good portion of my body is covered in multiple layers of fabric. Not helpful for my heat intolerance, that’s for sure.
I’ve also downloaded the Pokémon Go app like most others in the world and I caught a few in my driveway last night…but my workouts will continue on the treadmill. Without the motivation of Pokémon. Even the indoor tennis courts last weekend were nearly intolerable. Pop…sicle.
So because I’ve become an indoor cat these past few weeks, even grilling has become a foregone activity of summer. Not entirely, but we’re not firing up the Weber as we normally would, that’s for sure.
Nope, instead I’m making things that just…sound good. And for once, a meaty meal sounded fabulous to me. I ran across this recipe and fell in love with the creative name. Gumbo-laya – how cute! My brother has perfected his gumbo-making and I’ve whipped up a mean jambalaya from time to time.
This recipe was the perfect one-pot marriage of gumbo (more of a seafood/meat stew with a thickener…which this recipe did not call for) and jambalaya (meat/vegetable + Creole seasoning + rice). Plus, I’m a sucker for all things okra and creole-y. It reheated beautifully and was husband and toddler-approved!
- 2 Tbsp olive oil
- 1 lb chicken andouille sausage, sliced
- 1 lb boneless, skinless chicken, cut into 1-inch pieces
- ½ tsp salt
- ½ tsp black pepper
- 3 celery stalks, finely diced
- 1 onion, diced
- 1 green bell pepper, diced
- 2 bay leaves
- 1½ tsp Creole seasoning
- ¼ tsp cayenne pepper
- 3 cloves garlic, minced
- 2 Tbsp tomato paste
- ½ lb fresh or frozen okra, sliced into ½-inch-thick slices
- 1 (28 oz) can diced tomatoes with juice
- 2 cups low-sodium chicken stock
- 1 lb raw shrimp, peeled and deveined
- 3 Tbsp flat-leaf parsley, chopped
- Place a large pot or Dutch oven over medium-high heat, and add the olive oil. Once hot, add the andouille sausage and allow to brown for several minutes, stirring occasionally. Remove to a plate with a slotted spoon.
- To the pot, add the chicken, salt and pepper. Cook 3-4 minutes or until most sides are no longer pink; transfer to the plate with the andouille sausage using a slotted spoon.
- Add in the celery, onion and bell pepper; cook for 4-5 minutes, stirring occasionally. Add bay leaves, Creole seasoning, and cayenne; stir to combine.
- Add the garlic and stir for 30-60 seconds or until fragrant. Add tomato paste, and cook, stirring constantly, for about 1 minute.
- Next, add in the okra, diced tomatoes, chicken stock, and the browned sausage and chicken, and stir to combine. Bring to a simmer; reduce heat to low and cook uncovered for 20 minutes.
- Add the shrimp and cook for 2-3 minutes. Stir in parsley and serve immediately (over rice, if desired).