Gumbolaya

By KeyIngredient

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 the 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 1/2 tbsp (32 mL) sunflower or grape seed oil
• 2 tbsp (25 mL) all-purpose flour
• Gumbolaya
• 2 tbsp (25 mL) sunflower or grape seed oil
• 1 1/2 cups (375 mL) diced onion
• 1 1/2 cups (375 mL) diced celery
• 2 1/2 cups (625 mL) diced red peppers
• 1 tbsp (25 mL) chopped garlic
• 1/2 cup (125 mL) cooked diced Turkey bacon
• 4 chicken Breast cook and cut into small bites
• 12 oz (375 g) chorizo sausage or smoked cured sausage, thickly sliced
• 1 bay leaf
• 3 cups (750 mL) chicken stock
• 1 cup (250 mL) tomato juice or a mix of juice and extra chicken stock
• 1 cup (250 mL) chopped canned or fresh tomatoes
• 1 tsp (5 mL) cayenne pepper
• 1/2 tbsp sweet paprika (I use reg with a bit of sugar)
• 1/2 tbsp smoked paprika
• 1 tbsp (15 mL) chili powder
• Salt and freshly ground pepper
• 1 1/2 cups (375 mL) basmati rice
• 16 large shrimp or 32 small ( I use frozen cooked shrimp)
• 1/4 cup (50 mL) chopped flat Italian parsley (2 Tbsp dried)

Preparation

Step 1

1. For Roux, heat oil in a small heavy saucepan over low heat. Add flour and stir together. Continue to cook over low heat for about 10 minutes, stirring occasionally, until the roux starts to darken in color 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 cook together, stirring occasionally, for about 8 minutes, or until beginning to soften. Add Cooked chicken sausage and bacon. Add roux and incorporate well.

3. Add bay leaf, stock, juice, tomatoes, 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 10-20 minutes or until chicken is cooked through.

At this point add in the rice. Cover and cook for a further 20 minutes or until rice is tender.

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


Serves 6 to 8