O - Gumbo-laya Stew

 

O is for okra!  We like getting jambalaya when going out and we like gumbo too.  This stew is kind of a conglomeration of both into something that doesn't fully fall into either category but still tastes fantastic.  I can't remember where I found the original recipe, though I have seen similar ones on Whole30-ish sites.

If you want to make it in the instant pot, you can just sear the outsides of the meat and sweat the veggies a little, then combine everything except the green herbs, pressure cook for 15 minutes, and finally finish with the parsley and cilantro (and optional shrimp).  I suggest an 8 qt instant pot for this recipe, it's pushing the capacity limit for a 6 qt.  I also cook my rice in the instant pot so I use my 6 qt for that.  Note that instant pot rice is fantastic, easy, and takes a lot less water than stovetop method; just a little more than 1:1.  Like, just add a couple tbsp over.  You need to cook at least 1 cup of rice in a 6 qt. instant pot.

This is one dinner that the family actually verbally and repeatedly says thank you for.  A favorite that we don't make nearly often enough.

Gumbo-laya Stew
serves 8

2 tbsp olive or avocado oil
1 lb Andouille or Smoked sausage, sliced
8 chicken tenderloins (or 2 boneless/skinless chicken breasts), cut into bite-size pieces 
shrimp (optional) (I have a bag of frozen shrimp and we simply add a handful to the bowls of whoever wants shrimp in theirs)
salt and pepper
3 stalks celery, finely diced
1 large onion, finely diced
1 large green bell pepper, medium diced
2 bay leaves
1½ tsp creole seasoning (I use Emeril's Essence blend) (mine was getting a bit old so I doubled it)
¼ tsp cayenne pepper
3 cloves garlic, finely chopped
1 tbsp (heaping), tomato paste
1 pkg frozen sliced okra, (at least 8oz, we use 12oz) 
1 (14 oz.) cans diced tomatoes, undrained
2 cups chicken stock, warmed (I used frozen turkey stock from last Thanksgiving!)
1 tbsp parsley, chopped
1 tbsp cilantro, chopped

Garlic Rice:

1 tbsp olive oil
2 large cloves garlic, pressed or minced
2 cups rice
1 tsp sea salt
¼ tsp cracked black pepper
3 cups water

For the stew:

Place a large pot or Dutch oven over medium-high heat, and add the olive oil; once the oil is hot, add the sliced sausage and allow it to caramelize and brown for a few minutes. Once well browned, remove the sausage from the pot, and set it aside.

Add the chicken pieces into the pot and season with salt and pepper.  Allow them to brown in the oil/sausage drippings for about 2-3 minutes; remove the chicken pieces from the pot, and set aside.

Add in the diced celery, onion and bell pepper, and caramelize it for about 2-3 minutes in the oil, then add in the bay leaves, the creole seasoning, the cayenne pepper, ½ teaspoon of salt and ½ teaspoon of black pepper, and stir to combine.

Add the garlic and stir until it becomes aromatic, then add in the tomato paste, and cook for about 1 minute until combined well.

Add in the sliced okra, diced tomatoes with juice, chicken stock, browned sausage and chicken with their juices, and stir to combine. Allow the stew to simmer gently on low/medium-low, uncovered, for 20 minutes. After 20 minutes, add in the shrimp (you can season it with a sprinkle of salt/pepper if you wish), and simmer for just a couple minutes more just until the shrimp is done.

Finish by stirring in the chopped parsley and cilantro, and serve over the garlic rice.  Serve with hot sauce or red pepper flakes on the side for those that want more heat.

For the garlic rice:

While the stew is cooking, place a medium pot over medium heat, and add in the olive oil.  Once the oil is hot, add in the pressed garlic, and stir to combine.

Cook for 30 seconds, then 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.

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.

As part of the 2026 Alphabet Challenge, organized by A Day in the Life on the Farm, we are sharing recipes that begin with O or include ingredients or methods that begin with O:

• A Day in the Life on the Farm: Apple Cider Old Fashioned
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: BBQ Deviled Eggs with Crispy Fried Onions
• Messy Kitchen: Gumbo-laya Stew
• Food Lust People Love: Marinated Apéro Olives
• Culinary Cam: Olive Oil-Cured Chevre-Filled Cigarillos
• Sizzling Tastebuds: Onion and Olive Oil Focaccia with Sea Salt
• Magical Ingredients: Onion Swirls
• Jolene’s Recipe Journal: Orange Blueberry Waffles
• Blogghetti: Orange Cranberry Rolls
• Mayuri’s Jikoni: Pumpkin Olan
• Karen’s Kitchen Stories: Rhubarb and Strawberry Baked Oatmeal