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!