The Good Earth Gumbolaya

By KimChi381

This dish is a combination of a gumbo and a jambalaya. The roux can be made ahead of time, days ahead in fact, and kept covered in teh fridge until needed. In the Southern states, roux will cook for hours over the lowest of heat; which is traditionally what gives gumbo its dark colour and amazing flavour.

Ingredients

• ROUX
• 2.5 tbsp (32mL) sunflower or grape seed oil
• 2 tbsp (25mL) all-purpose flour
• GUMBOLAYA
• 2 tbsp (25mL) sunflower or grape seed oil
• 1.5 cups (375mL) diced onion
• 1.5 cups (375mL) diced celery
• 2.5 cups (625mL) diced red peppers
• 2 tbsp (25mL) chopped garlic
• 1/2 cup (125mL) diced double smoked bacon
• 4 chicken thighs, bone in
• Salt and freshly ground pepper
• 12 oz (375g) chorizo sausage or smoked cured sausage, thickly sliced
• 1 bay leaf
• 3 cups (750mL) chicken stock
• 1 cup (250mL) clam juice
• 1 cup (250mL) chopped canned or fresh tomtatoes
• 8 fresh (or frozen) okra, sliced into 6 pieces
• 1 tsp (5mL) cayenne pepper
• 1 tbsp (15mL) sweet paprika
• 1 tbsp (15mL) chili powder
• Salt and freshly ground pepper
• 1.5 cups (375mL) basmati rice
• 16 large shrimp, peeled and deveined
• 1/4 cup (50mL) chopped flat Italian parsley

Details

Servings 6

Preparation

Step 1

1. For Roux, heat oil in a small heavy suacepan over low heat. Add flour and stir together. Continue to cook over low heat for about 10 mins, stirring occasionally, until the roux starts to darken in colour and take on a nutty smell. Remove from heat.

2. For Gumbolaya, heat oil in a large heavy bottom pot over medium-high heat. Add onions, celery, peppers, garlic and bacon and cook together, stirring occasionally, for about 4 mins, or until beginning to soften. Season chicken thighs with salt and pepper. Turn heat to high, push vegetables to the edges of pan and add chicken thighs, skin-side down. Add sausage and cook for 4 mins or until chicken is beginning to brown. Add roux and incorporate well.

3. Add bay leaf, stock, clam juice, tomtatoes, okra, cayenne paprika and chili powder, season with salt and pepper. Stir and cover. Reduce heat to a medium-low and continue to cook for a further 20 mins or until chicken is cooked through. Remove chicken from pot and slice chicken meat from the bone. Discard bone and skin and return chicken to pot. At this point add in the rice. Cover and cook for a further 20 mins or until rice is tender.

4. Add in shrimp, cook for 2 more mins, and remove from heat. Add parsley and check for seasoning, adjust to taste with salt and pepper.