#Gumbo #laya

Special Foods And Drinks Are Ready To Accompany You !
Gumbo laya


• 2 tablespoons olive oil 

• 1 pound fiery andouille (or smoked) frankfurter, cut 

• 8 chicken tenderloins (or 2 skinless/boneless chicken bosoms), cut into nibble measure pieces 

• Salt 

• Pepper 

• 3 celery stalks, finely diced 

• 1 vast onion, finely diced 

• 1 vast chime pepper, finely diced 

• 2 narrows leaves 

• ½ teaspoon Creole flavoring 

• ¼ teaspoon cayenne pepper 

• 3 cloves garlic, finely cleaved 

• 1 tablespoon, loading, tomato glue 

• ½ pound okra, cut into ¼ – ½" thick cuts 

• 1 (28 oz) can natural diced tomatoes with juice 

• 2 mugs chicken stock, hot 

• ½ pound stripped and cleaned, medium size shrimp (crude) 

• 1 tablespoon level leaf parsley, slashed 

• 1 tablespoon cilantro, slashed 

• Fragrant Garlic Rice (formula beneath) 


- Place an expansive pot or Dutch stove over medium-high warmth, and include the olive oil; 

- Once the oil is hot, include the cut wiener in, and enable it to caramelize and dark colored for a couple of minutes; when all around seared, expel the hotdog from the pot, and put it aside for a minute; 

- Next, include the chicken pieces into the pot alongside a sprinkle or two of salt and pepper, and enable them to dark colored in the oil/wiener drippings for around 2-3 minutes; expel the chicken pieces from the pot, and put aside for a minute; 

- Add in the diced celery, onion and ringer pepper, and caramelize it for around 2-3 minutes in the oil, at that point include the narrows leaves, the Creole flavoring, the cayenne pepper, ½ teaspoon of salt and ½ teaspoon of dark pepper, and blend to join; 

- Add in the garlic and blend, and once it ends up sweet-smelling, include the tomato glue, and cook for around 1 moment to cook out the "crude" tomato enhance; 

- Next, include the cut okra, the diced tomatoes with juice, the hot chicken stock, and the carmelized wiener and chicken, and blend to consolidate, and enable the stew to stew tenderly on low/medium-low, revealed, for 20 minutes; 

- Now, include the shrimp (you can season it with a sprinkle of salt/pepper in the event that you wish), and stew for just 2 minutes more as to not overcook the shrimp; 

- Finish by mixing in the hacked parsley and cilantro, and serve over the Fragrant Garlic Rice, with some extra zest/heat alternatives like hot sauce, red pepper pieces or cayenne pepper, whenever wanted. 

Fragrant Garlic Rice Ingredients: 

• 1 tablespoon olive oil 

• 2 expansive cloves garlic, squeezed through garlic press 

• 2 mugs jasmine rice 

• 1 teaspoon ocean salt 

• ¼ teaspoon split dark pepper 

• 3 mugs water 


- Place a medium pot over medium-high warmth, and include the olive oil; when hot, include the squeezed garlic, and mix to consolidate; when the garlic winds up fragrant, include the rice, the salt and the pepper and mix, and enable the rice to "toast" in the garlic oil for around 2 minutes; 

- Next, include the water, blend, and stew the rice, secured, for around 20 minutes, or until delicate; turn off the warmth, and following 5 minutes, cushion with fork and serve.

Thank you for visiting, I hope this recipe can be of use to you. Good luck and don't forget to go back to this website;)

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