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"Gumbo-laya" (Gumbo + Jambalaya)

Course Main Course
Cuisine American
Keyword gumbo, jambalaya
Servings 6
Author Chef Maria Cummins


  • Large skillet and burner
  • Rubber Spatula
  • Cutting board
  • Sharp knife



  • 2 tbsp olive oil
  • 1 lb spicy andouille (or smoked sausage, sliced)
  • 8 chicken tenderloins (or 2 skinless/boneless chicken breasts, cut into bite-sized pieces)
  • salt and pepper to taste
  • 3 stalks celery finely diced
  • 1 large onion finely diced
  • 1 large bell pepper finely diced
  • 2 bay leaves
  • ½ tsp Creole seasoning
  • 3 cloves garlic finely chopped
  • 1 tbsp tomato paste heaping
  • ½ lb green beans cut into 1" pieces
  • 2 cups cherry tomatoes diced
  • 2 cups chicken stock
  • 1 tbsp flat-leaf parsley chopped
  • Fragrant Garlic Rice (Recipe below)

Fragrant Garlic Rice

  • 1 tbsp olive oil
  • 2 large garlic pressed through garlic press
  • 2 cups jasmine rice
  • 1 tsp sea salt
  • ¼ tsp cracked black pepper
  • 3 cups water



  • 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 for a moment
  • Next, 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 for a moment
  • 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 cook out the “raw” tomato flavor
  • Next, add in the sliced 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 some additional spice/heat options like hot sauce, red pepper flakes or cayenne pepper, if desired.

Fragrant Garlic Rice

  • 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
  • Next, 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.
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