“Gumbo-laya” (Gumbo + Jambalaya) Stew
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Serves: 8 servings (~1½ cups each)
 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Add the garlic and stir for 30-60 seconds or until fragrant. Add tomato paste, and cook, stirring constantly, for about 1 minute.
  5. 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.
  6. Add the shrimp and cook for 2-3 minutes. Stir in parsley and serve immediately (over rice, if desired).
Notes
Recipe from The Cozy Apron
Nutrition Information
Serving size: 1½ cups Calories: 268 Fat: 10.1 Carbohydrates: 12.6 Sugar: 6.3 Sodium: 761 Fiber: 3.4 Protein: 31.3 Cholesterol: 135
Recipe by Prevention RD at https://preventionrd.com/gumbo-laya-gumbo-jambalaya-stew/