Spicy Gumbo-laya

I love jambalaya, but have never had gumbo. I had this amazing gumbo-laya from a food truck this past week, and of course I just had to try making it myself. I melded a few online recipes, as well as drawing on my own jambalaya recipe. Hope you enjoy as much as we did!

Spicy Gumbo-laya
Cook time 20-30 minutes
Yields 6 servings

Oil for cooking
2-3 boneless skinless chicken breasts, cubed
2-3 sausages, your flavour preference, sliced*
1 onion, chopped
1-2 bell peppers, chopped
2 garlic cloves, minced
1/4 cup all-purpose flour
3 cups (or so) chicken broth
1 can (14oz) diced tomatoes
1 package (10oz) frozen chopped okra**
1 1/2 cup long grain rice
1/2 lb large shrimp or prawns
1/2 tsp dried basil
1/2 tsp dried oregano
Salt, pepper, and cayenne to taste

Cook rice according to directions and keep warm.

Heat oil in large pot over medium heat. Cook chicken and sausage* fully; remove from pan and set aside. Leave remaining oil and juices; add onion and bell pepper, sauté until soft. Add flour and stir until golden. Gradually add in chicken broth, diced tomatoes (with juices). Add chicken and sausage mixture and okra**, simmer. Add shrimps/prawns and simmer until cooked through. Season to taste with salt, pepper, and cayenne.

Serve with rice and cornbread.

*Freeze sausage for 45-60 minutes before cutting; it makes it easier. Alternatively you can bake them (slice small holes in casing, 350F) before slicing and adding to meal. If you go this route, add with shrimps/prawns near end of cook time.

**If you cannot find okra, mix 1 tbsp corn starch with 2 tbsp hot water, and add slowly to simmering mixture. Great way to thicken without altering flavour.


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