Gumbo-Laya Recipe: The New Art Of Cajun Cooking

Gumbo-Laya Recipe: The New Art Of Cajun Cooking

Gumbo-Laya Ingredients:
2 tbsp Olive Oil (I used Branch and Vine Infused Olive Oil)
1 lb. Chicken Andouille Sausage
6 – 8 Chicken Tenderloins cut into bite-sized pieces
3 stalks of Celery
1 large Onion, diced
1 large Green or Red Bell Pepper, diced
2 – 3 Bay Leaves
1/2 tsp Creole seasoning (I used Creole Kick from SweetSmokieJoe.com)
1/4 tsp Cayenne Pepper
3 Garlic Cloves, finely chopped or minced
1 heaping tbsp Tomato Paste
1/2 lb. fresh or frozen Okra, sliced
1 28-ounce can Diced Tomatoes, the whole can, do not drain
2 cups Chicken Stock
1/2 lb. medium size Shrimp (raw) peeled and deveined
1 tbsp Cilantro
Salt and pepper to taste
Parsley for garnish

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Garlic Rice
1 tbsp Olive Oil
2 Garlic Cloves, chopped or smashed
2 cups Jasmine Rice
1 tsp Sea Salt or Kosher Salt
Freshly Ground Black Pepper
3 cups Water

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