Tuesday, April 9, 2013

GumboLaya wih Jasmine Rice

So I came across this recipe on Pinterest (click HERE for the recipe), it is delicious! If you love Gumbo, you will LOVE this... it is spicy, so use less at your own discrepancy.I made a few changes because I do not like okra, and could not find creole seasoning and did not have bell pepper... but click above for the full recipe.

What you will need:
2 tablespoons olive oil
4 large turkey sausages
2 boneless skinless chicken breasts
• Salt
• Pepper
3 celery stalks, finely diced
1 large onion, finely diced
2 bay leaves
½ teaspoon Creole seasoning
¼ teaspoon cayenne pepper
3 cloves garlic, finely chopped
1 tablespoon, heaping, tomato paste
1 (28 oz) can organic diced tomatoes with juice
2 cups chicken stock, hot
½ pound peeled and cleaned, medium size shrimp (raw)
1 tablespoon flat-leaf parsley, chopped
1 tablespoon cilantro, chopped

lace a large pot or Dutch oven over medium-high heat. Put 1 tbsp of olive oil, when hot, add the sausage cook until browned- set aside. Cook the chicken in the same pot until cooked- set aside. Chop up the sausage and chicken into bit sized pieces. In the pot add in celery, onion and bay leaves- cook for about 3 mins, add the seasonings and garlic- cook for 1 minutes. Add in tomato paste- cook for 2 minutes. add in diced tomatoes, chicken broth, sausage, and chicken. cook for 20 mins (add salt and pepper to taste) Add shrimp, parsley, and cilantro- cook for 2 mins. 

How to make the Jasmine fragrant rice: 

What you will need:
1 tablespoon olive oil
2 large cloves garlic, pressed through garlic press
2 cups jasmine rice
1 teaspoon sea salt
¼ teaspoon cracked black pepper
3 cups water

Place a medium pot over medium-high heat, and add in the olive oil; once hot, add in the pressed garlic, and stir to combine; once the garlic becomes fragrant, add in the rice, the salt and the pepper and stir, and allow the rice to “toast” in the garlic oil for about 2 minutes; next, add in the water, stir, and simmer the rice, covered, for about 20 minutes, or until tender; turn off the heat, and after 5 minutes, fluff with fork and serve.

Pile the rice in a bowl, top off with the Gumbolaya.... enjoy! 

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