Chicken and Shrimp “Gumbo Laya”

“Gumbo-laya” is my Cajun-Creole inspired version of a shrimp gumbo recipe, made up with the ingredients I had on hand. I’ve added okra and shrimp to my dish, but you could add the Andouille sausage I forgot to buy to make it even tastier. My ad lib gumbo recipe ended up as a mashup of gumbo and jambalaya, so “gumbo laya” it is!

I make no claims for the authenticity of the dish, but I can say it is definitely delicious!

Have all ingredients on hand and ready before beginning this dish.

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INGREDIENTS:

2 skinless, boneless whole chicken breasts

¼ c. gluten-free flour (I prefer Bob’s Red Mill 1-to-1)

¼ to ½ c. avocado oil or a mixture of avocado oil* and canola oil

On top of the many health benefits of avocados, avocado oil has an exceptionally high smoke point. Cooking with oils at temperatures above their set smoke point can create trans fats – a leading contributor to heart disease, cancer and other chronic health conditions. Protect your heart and health with avocado oil. Source: chosenfoods.com/pages/avocado-oil-faq 

1 tbsp prepared minced garlic, or 1-2 cloves fresh garlic, chopped fine

½ green or red bell pepper, diced fine

2 stalks celery, diced

½ white onion, diced

½ c. chopped parsley

6-8 c. prepared vegetable or chicken broth (approximately two 32-oz cartons); use first one box to thin the roux, and then the other at a later stage of cooking, to desired soup consistency.

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½ tsp. thyme

2 bay leaves

2 Roma tomatoes, diced

2 medium carrots, sliced (optional)

2 links Andouille sausage, sliced thin (optional)

2 tbsp. tomato paste

½ tsp. Old Bay Seasoning for color (optional, but recommended)

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½ lb. fresh or frozen okra slices

½ lb. precooked tiny shrimp, or whole shrimp, peeled and deveined

1 c. long grain rice (optional)

Crystal brand hot sauce, or hot sauce of your choice

Gumbo filé seasoning (optional), just a pinch on each serving as desired

Filé powder, also called gumbo filé, is a spicy herb made from the dried and ground leaves of the North American sassafras tree (Sassafras albidum). Source: Wikipedia

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INSTRUCTIONS:

Heat the oil in a heavy pot or Dutch oven on high heat. Add the minced garlic and brown quickly. Remove from pan and save for later. Rinse and pat dry the chicken breasts and add them to the pot. Add a little more oil if necessary to prevent sticking. Quickly brown chicken breasts on both sides, then remove them to a covered dish to add back later. Reduce heat to medium, and add back the minced garlic. 

Add a little more oil and then the gluten-free flour to the pot, stirring well to make a paste (a “roux”). Allow to brown a little and then add the bell pepper, onion, and celery (the “Trinity,” in Louisiana cooking). You can add the chopped parsley now or later. Continue to stir, while adding a half-cup at a time of the first box of broth, to keep the mixture smooth. This will take about 15-20 minutes, ideally turning the mixture a darker shade of brown. Stir well each time, scraping the bottom and sides to incorporate all flavors into the roux. 

Roux is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to hot oil on the stove top, blended until smooth, and cooked to the desired level of brownness. Source: Wikipedia

When you have used about half the first box (two cups or so) of the broth and the mixture is thickened but soupy, add the thyme and bay leaf. Add the rest of the first box of broth, and stir well. 

Next, add the carrots, chopped tomatoes, parsley, and Old Bay seasoning (if used). If you are using Andouille sausage, add it now. Add the tomato paste, and stir well. Add more liquid from the second box of broth, another two cups or so. Cover and cook on medium heat for 10-15 minutes. 

If you are using fresh okra, slice it now. Working with fresh okra is tricky because it becomes gummy. You can soak it in a bowl of water while you work and rinse the knife often. Many prefer frozen okra for this reason. Add the okra to the pot and continue to cook, covered, on medium heat. 

Add salt and pepper to taste.

Meanwhile, shred the chicken breasts with two forks to pull them apart, and prepare the shrimp. Add the shredded chicken and cook for a few minutes, then add the shrimp. Lastly, add the rice and turn the heat up until you get a gentle simmering boil. Keep pot covered and reduce heat to medium-low for 15-20 minutes or until the rice is cooked. Remove bay leaves before serving.

Rice is optional, but I like the texture it imparts to this “gumbo-laya” recipe!

Serve hot.

If you have gumbo filé on hand, add a tiny, tiny dash to each serving. Filé seasoning can be overpowering and give a weird taste if you add too much. 

I like Crystal brand or Louisiana hot sauce for more delicious flavor, but you can use your own favorite depending on taste. 

Makes 6-8 servings. Excellent for leftovers! 

Chicken Coconut Curry with Garam Masala Spice Recipe

This recipe for chicken coconut curry is from my memory of my friend's mother, who made the best chicken curry recipe when she was visiting from Hong Kong. I had never really cared for curry before, but Mrs. Sun made such a delicious curry chicken with coconut milk and raisins that I've been trying to capture it ever since.

 I prefer to make my own homemade curry powder using real Indian spices (garam masala) instead of prepared curry spice. You can use prepared curry if you are in a hurry, but when it comes to garam masala, making your own spice mixture is an the best. The aroma is heavenly!

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INGREDIENTS:

1 whole chicken, quartered and cut into pieces (remove skin and fat if desired)

1/2 to 1 large onion, chopped fine

Vegetable broth

Ghee (clarified butter)*

Ghee is a solid fat that results after butter is melted down and the clear part is preserved. Ghee is readily available in Indian stores; however, it is easy to make your own clarified butter by placing 1/2 stick (2 ounces) butter in a microwave-safe Pyrex measuring cup and heating on high for 20 seconds. Pour off the clarified top of the liquid butter, and discard the solids at the bottom. Coconut oil can be used in place of ghee or clarified butter, if dairy intolerant. Either of these oils tolerate high heat without burning.

1 can coconut milk

1 cup raisins

Salt to taste.

Curry powder can be used in place of garam masala, or added for more taste

As an option, coconut curry chicken recipe can be prepared with added vegetables, like carrots, potatoes, and green bell pepper. Prepare the veggies and cook as with any stew or soup.

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Spices for Garam Masala Recipe:

Ingredients can be found in Indian stores or available from Amazon.com. I would choose the smallest package available so your spices don't get stale in between use (unless you plan to make this recipe often!)

• 1 teaspoon mustard seeds
• 1 tablespoon cumin seeds
• 2 tablespoons coriander seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon whole cloves
• 1 tablespoon green or black cardamom seeds (or a combination of both)
• 1 tablespoon peppercorns
• 2 tablespoons ground turmeric
• 1/2 cinnamon stick
• 1 or 2 small dried red chiles, if desired (for a mild curry, exclude the chiles)

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INSTRUCTIONS:

In a small skillet over medium-low heat, toast the garam masala spices until fragrant, 2 minutes or so. Turn off heat and allow spices to cool for a minute. Have a clean spice grinder ready. (I have an electric coffee grinder that I ONLY use for spices.) Grind the spices to a fine powder. Store unused garam masala spice in a sealed container. In a heavy bottomed pot or Dutch oven, put a tablespoonful of ghee/clarified butter and allow to melt over medium-high heat.

Buy spice grinder at Amazon.com

Add the garam masala spice, all or part as desired, to the oil and stir. Immediately add the chopped onion and stir well. Allow the onion to soften and brown slightly as you continue to stir it.  Add the chicken pieces to the pot and stir quickly to coat with spices.

Continue to mix the chicken with the onion and spices until chicken is just a little browned. Pour the vegetable broth to cover the chicken. Add the raisins.

Bring the broth just to a boil and reduce heat to medium-low. Allow the chicken to cook until done but still tender, about 25 minutes. Don't let the chicken continue to boil or the meat can become tough. Reduce heat to low and add coconut milk. Cook for a few minutes more. Do not allow coconut milk to boil. 

Serve over rice or by itself as a soup.

6-8 servings

How to Cut Up a Chicken (Video)

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Easy Pozole Recipe with Pork Ribs and Chicken

I was making a pozole recipe using pork ribs and realized that I wanted more meat, so I added chicken breasts to create my take on a traditional chicken pozole recipe. Use enough hominy (maiz molido) and you will have a delicious and hearty pozole soup for these cold days.

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INGREDIENTS:

3-4 thick boneless (country style) pork ribs

12 cups of water

6-8 cloves of garlic, peeled and sliced

4 cups beef, chicken, or vegetable broth (I use cartons available at Trader Joe's)

1 teaspoon Mexican oregano

4 boneless and skinless chicken breasts

1/4 white onion, chopped

4-5 stalks celery, rinsed very well and chopped

7-8 large carrots, sliced thickly (about 1/2 inch)

1 ancho or jalapeno chile (optional)

Salt to taste (3 tablespoons at least)

Two or three 29-oz cans of hominy (sold in Mexican stores, also available in Grocery Outlet)

2-3 chiles en adobo, from the can, mashed in 1 cup water

Lime wedges (optional)

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INSTRUCTIONS:

Crush garlic cloves enough to easily peel them, then slice garlic in 1/4 inch slices. In the meantime, use a large heavy kettle and fill with the 12 cups of water and 4 cups of broth. Add the sliced garlic and pork ribs and bring just to a boil. As the liquid begins to boil, use a ladle to skim off the foam and discard. This will made the broth clearer. Add the Mexican oregano and salt, and stir. Allow pork and broth to simmer, uncovered, 45 minutes to one hour. The pork ribs should be very tender.

With tongs, remove the pork ribs to a bowl and place them one at a time on a large cutting board. Use caution: they will be HOT! Use two forks to pull apart the pork into shreds.

While you are shredding the pork ribs, add the chicken breasts to the broth.  Add back the shredded pork. Allow broth with chicken and pork to continue simmering for 20 minutes more.. Remove the chicken breasts from the broth with kitchen tongs, and follow the same process as above for shredding the pork ribs. You may leave the pieces larger for the chicken, if desired. Add the chicken back to the pot and stir lightly.

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At this point, you can add your favorite red chile seasoning. Some people make it from scratch, but I like easy, so I always have canned chipotles en adobo on hand. Open the can and use a fork to take 3-4 chiles and some liquid and place in a 1-cup glass measuring cup. Fill the measuring cup with water to make one cup, then use the back of a spoon to mash the chiles into the water. Discard the solid parts and pour the liquid into the broth. Check for taste by spooning a little of the broth into a saucer to cool, and sip. Add salt if necessary.

Store unused chipotles in a clean glass jar in the fridge. They will keep for months if the container is airtight. I use a small Mason jar for this purpose. 

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Drain the canned hominy and add them to the pot. Add the chopped onion, sliced celery and carrots to the liquid and cook until tender, about 20 minutes more.

If desired, a roasted jalapeno or ancho chile can be added for more spiciness.

You can roast chiles over a gas flame (if only roasting one) or under the broiler (if roasting several at one time). Turn with tongs as the skin of the chile blackens and puckers. Smells heavenly! Remove seeds and chop chile pepper to desired size. I used ancho chile and sliced it into large chunks. You can also roast chiles on a Mexican cast iron pan, called a comal, available in Mexican stores or on Amazon. 

Makes 8-10 servings. Serve with lime wedges. You can store leftover pozole in refrigerator. Tastes even better the next day!

 

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