Experience the best of two beloved Southern classics with Gumbo-laya! 🍤🌶️🍛 This tantalizing fusion dish combines the rich flavors of Gumbo and Jambalaya, resulting in a hearty and soul-warming meal bursting with spicy sausage, tender chicken, succulent shrimp, and an aromatic vegetable medley. Prepare to savor a taste of Louisiana in every delectable bite.
Ingredients:
- 1 lb spicy Andouille sausage, sliced 🌶️🍖
- 1 lb boneless, skinless chicken thighs, diced 🍗
- 1 lb large shrimp, peeled and deveined 🍤
- 1 large onion, finely chopped 🧅
- 1 large green bell pepper, diced 🌶️
- 3 celery stalks, chopped 🌿
- 4 garlic cloves, minced 🧄
- 1 can (28 oz) diced tomatoes 🍅
- 1/4 cup tomato paste 🍅
- 4 cups chicken broth 🍲
- 2 cups long-grain white rice 🍚
- 2 tablespoons vegetable oil 🫒
- 2 tablespoons Cajun seasoning 🌶️🧂
- 1 teaspoon dried thyme 🌿
- 1 teaspoon dried oregano 🌿
- 1/2 teaspoon cayenne pepper (optional, for extra heat) 🌶️
- Salt and black pepper to taste 🧂
- Fresh parsley, chopped (for garnish) 🌿
- Green onions, sliced (for garnish) 🌿
Instructions:
- Sear the Sausage and Chicken:
- Heat the vegetable oil over medium-high heat in a sizable Dutch oven or heavy-bottomed pot.
- Add the diced chicken thighs and Andouille sausage. They should be cooked until nicely browned all around. They should be taken out of the pot and put aside.
- Sauté the Aromatics:
- In the same pot, sauté the chopped onion, diced green bell pepper, chopped celery, and minced garlic until they become fragrant and softened.
- Add Tomatoes and Tomato Paste:
- Stir in the diced tomatoes and tomato paste, combining them with the sautéed vegetables.
- Simmer with Broth and Spices:
- Pour in the chicken broth and add the Cajun seasoning, dried thyme, dried oregano, and cayenne pepper (if using). Season with salt and black pepper to taste. Stir everything together.
- Cook the Rice and Combine Ingredients:
- The mixture should boil. For about 15 minutes, turn the heat down to low, cover the pot, and let the food simmer.
- Add the uncooked white rice after returning the browned chicken and sausage to the pot. Recover the pot and simmer for an additional ten to fifteen minutes, or until the rice is cooked through and tender.
- Add the Shrimp:
- Gently fold in the peeled and deveined shrimp. Cook for another 5-7 minutes until the shrimp turn pink and are fully cooked.
- Garnish and Serve:
- Take the gumbo-laya off of the heat. For a splash of color and freshness, garnish with freshly chopped parsley and sliced green onions.
- Serve the Flavor-Packed Dish:
- Pour the spicy sausage, chicken, and shrimp “Gumbo-laya” into bowls. This delicious fusion dish’s mouthwatering fusion of Cajun flavors is best enjoyed when served hot.
👉 “Gumbo-laya” with Spicy Sausage, Chicken & Shrimp is a show-stopping combination of two iconic Louisiana dishes, delivering a mouthwatering experience that will satisfy your craving for bold and hearty flavors. 🍤🌶️🍛