GUMBO-LAYA
This recipe is a combination of gumbo and jambalaya. This is a keto/low carb recipe if you enjoy it as a stew or served with cauliflower rice. Ready in less than 1 hour and fantastic as leftovers!
Ingredients
- 1 tbsp Cooking oil Olive oil, Grapeseed oil, Canola oil, Avocado oil
- 1 lb. Chicken thighs cut into 1 inch pieces
- ½ lb. Andouille sausage cut into half moons
- 1 cup Onion diced
- 1 cup Green bell pepper diced
- 2-3 stalks Celery diced
- 3 cloves Garlic sliced
- 14.5 oz Diced tomatoes
- 1.5 cup Broth chicken or vegetable
- 1 cup Okra frozen or fresh
- 1 tsp Thyme dry
- ½ tsp Oregano dry
- 1 Bay leaf whole
- ¼ tsp Cayenne pepper ground
- 1 tsp Salt
- 1 tbsp Hot sauce
Instructions
- Dice your onion, pepper, celery and garlic. Set aside
- In a Dutch oven, add 1 tbsp oil and andouille sausage. Sauté until brown, about 5 minutes. Remove from pot and set aside in a bowl.
- Add chicken and sauté until cooked through, about 8 minutes. Remove from pot and set aside.
- Add onion, green pepper, celery and ½ tsp salt. Sauté until soft, about 5 minutes. Add garlic and seasonings, mix well.
- Pour broth into Dutch oven and scrape up brown bits (fond) on bottom of pot. Add diced tomatoes and okra and bring to a simmer.
- Return chicken, sausage and hot sauce to Dutch oven, stir well. Simmer with lid on for 20-30 minutes.
- Serve with rice or cauliflower rice.
Notes
GRAPESEED OIL AND CHICKEN BROTH WAS USED IN RECIPE FOR THE NUTRITIONAL VALUES. RICE/CAULIFLOWER RICE WAS NOT ADDED TO VALUES.
CAL 333 CARBS 12G FAT 21G PROTEIN 23G FIBER 3G SUGARS 5G