Gumbolaya
Gumbolaya”, a mix of Gumbo and Jambalaya, creates a stunning seafood chowder that’s easy to make, low-cal and delicious.
Ingredients
- ¼ cup neutral oil I like grapeseed
- ¼ cup flour
- 1 cup diced onion
- 1 cup diced bell pepper I used red and yellow
- 2 large stalks celery diced (about ¾ to 1 cup)
- 2 teaspoons minced garlic about 4 large cloves
- ¼ cup dry white wine or white vermouth
- 1 15-ounce can diced tomatoes with juice (lightly chopped)
- ¾ cup fish stock or clam juice
- ¾ cup low-salt or homemade chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 bay leaf torn
- ¼ teaspoon cayenne pepper
- Dash or three Louisiana Hot Pepper Sauce or Tabasco®
- Salt and pepper to taste
- 8 ounces diced chicken dark or white meat
- 6 ounces sliced Andouille sausage or sub Turkey kielbasa
- 8 ounces shrimp shelled and deveined
- Cooked rice for serving
Instructions
- In a heavy saucepan, heat the oil over medium heat until very hot, add the flour and, while stirring constantly, cook until the mixture is reddish-brown, about 5 minutes. Add the onion, peppers, and celery, and cook until the soft and tender, stirring occasional - about 10 minutes. Add the garlic along with the wine. Stir until thick, then add the tomatoes, with juice, fish stock or clam juice, broth, thyme, oregano, bay leaf, cayenne, and hot sauce. Simmer for 10 minutes.
- Stir in the chicken and cook until the chicken is done, add the sausage and shrimp and simmer about 5 minutes, or until the shrimp are pink and cooked. Taste and adjust seasonings. Serve with rice.
Nutrition
Serving: 1 servingCalories: 413kcalCarbohydrates: 20gProtein: 36gFat: 30gSaturated Fat: 3gPolyunsaturated Fat: 17gCholesterol: 164mgSodium: 164mgFiber: 3gSugar: 9g
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