Gumbolaya
Ingredients
3 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into 1 1⁄2-inch pieces
8 ounces fully cooked sausage, such as andouille, cubed
1 large onion, chopped
1 large red bell pepper, chopped
1⁄4 cup all purpose flour
4 cups chicken broth
1 (14 1⁄4-ounce) can diced tomatoes
1 pound okra, sliced
1 cup white rice
Cayenne pepper
Instructions
1. Heat oil in heavy large pot over medium-high heat. Add chicken and sausage and sauté until brown, about 8 minutes. Using slotted spoon, transfer meat to bowl.
2. Add onion and bell pepper to pot. Sauté until soft and brown, about 6 minutes. Add flour and stir until golden, about 5 minutes. Gradually whisk in chicken broth, then diced tomatoes with their juices. Bring to boil. Mix in chicken mixture, okra and rice. Reduce heat to medium; cook uncovered until rice is tender and most of the liquid is absorbed, stirring occasionally, about 30 minutes.
3. Season to taste with cayenne, salt and pepper.
Comments
One of the classic things to do with okra is gumbo. Having never made gumbo, and not particularly caring for shellfish, I turned to Epicurious.com and found this recipe. It’s sort of a mix of gumbo and jambalaya. We all enjoyed this for dinner although, sadly, the leftovers didn’t really hold up well. It was nicely spicy from the sausage and the okra vanishes into the rest of the dish.
Internet - Epicurious