Spicy Gumbo-Laya Recipe
- 3 tablespoons olive oil
- 1 pound skinless boneless chicken thighs, cut into 1 1/2-inch pieces
- 8 ounces fully cooked hot link sausages (about 3), cubed
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1/4 cup all purpose flour
- 3 cups canned low-salt chicken broth
- 1 14 1/4-ounce can diced tomatoes
- 1 10-ounce package frozen sliced okra
- 3/4 cup long-grain white rice
- 1 pound bay scallops
- 8 ounces uncooked large shrimp, peeled, deveined
- Cayenne pepper
- Heat oil in heavy large pot over medium-high heat. Add chicken and sausage and sauté until brown, about 8 minutes. Using slotted spoon, transfer mixture to bowl. Add onion and bell pepper to pot. Sauté until soft and brown, about 6 minutes. Add flour and stir until golden, about 5 minutes. Gradually whisk in chicken broth, then diced tomatoes with their juices. Bring to boil. Mix in chicken mixture, okra and rice. Reduce heat to medium; cook uncovered until rice is tender and most of the liquid is absorbed, stirring occasionally, about 30 minutes.
- Mix scallops and shrimp into pot. Cover and cook until seafood is cooked through, stirring occasionally to prevent sticking, about 10 minutes. Season to taste with cayenne, salt and pepper.
