Easiest Way to Make Favorite Gumbolaya

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, gumbolaya. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Gumbolaya is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Gumbolaya is something that I have loved my entire life.

Jambalaya (/ˌdʒæmbəˈlaɪ.ə/ JAM-bə-LY-ə, /ˌdʒʌm-/ JUM-) is a Creole rice dish of West African, French (especially Provençal cuisine), and Spanish influence, consisting mainly of meat and vegetables mixed with rice. Produced, recorded and edited by Big Package (Anom & Brokebread) WhyBe? The BEST Jambalaya Recipe – made with shrimp, chicken and Andouille sausage, veggies, rice and the most delicious zesty Cajun seasoning. Cajun Gumbolaya combines the flavors of gumbo and jambalaya for a flavorful cajun dish with shrimp, chicken, sausage, okra, and Having some Louisiana roots, Cajun Gumbolaya is a family favorite.

To get started with this particular recipe, we must first prepare a few ingredients. You can have gumbolaya using 18 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Gumbolaya:

1. Take 6 slices smoky bacon, chopped
2. Prepare 3 tbsp all purpose flour
3. Take 3 sticks celery, chopped
4. Take 1 green pepper, chopped
5. Take 1 medium onion, chopped
6. Prepare 1 tsp garlic powder
7. Take 1 tsp dried oregano
8. Make ready 1 tsp dried thyme
9. Make ready 1/2 tsp cumin
10. Take 1/2 tsp paprika
11. Get 1/2 tsp cayenne pepper
12. Make ready 1 1/2 tsp salt
13. Get 3 cups chicken stock
14. Get 1 tsp sugar
15. Make ready 1 medium (14 oz.) can whole tomatoes
16. Prepare 1/3 cup long grain rice
17. Make ready 1 bay leaf
18. Get 1/2 lb raw prawns (31/40 size), shelled and deveined

Instructions to make Gumbolaya:

1. Put a medium pot on medium heat. Add the bacon and fry until toasted and crispy. Remove the bacon and set it aside.
2. Top up the bacon grease in the pot with some veg oil. You want about a half cup of oil in there. Add the flour, and whisk until the roux is a deep caramel colour and gives off a nutty aroma, about 5 minutes.
3. Add the celery, green pepper and onion to the pot. Let cook for 1 minute to soften slightly. Add the spices, dried herbs, salt, and several grinds of black pepper. Let cook for 2 to 3 minutes, stirring occasionally.
4. Add the chicken stock and sugar to the pot. Add the tomatoes and their juices, using your hands to break them up. Rinse the rice once with cold water, then add it to the pot along with the bay leaf. Simmer for 15 minutes, stirring frequently.
5. Add the prawns to the pot. Simmer for 5 more minutes, still stirring frequently. Add the bacon back in. Serve the stew with some nice, fluffy bread.

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