Gumbolaya

Name: How to cook Gumbolaya - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Robert Gonzal

Gumbolaya

This mildly-spiced stew would normally have Andouille sausage in it, but I didn't have any so I swapped in smoky bacon instead. It was a decent substitution. Still, if you can get your hands on a couple of links of Andouille, be sure to throw it in.

Ingredient

Food ration :

6 servings

Cooking time :

45 minutes

6 slices

smoky bacon, chopped

3 tbsp

all purpose flour

3 sticks

celery, chopped

green pepper, chopped

medium onion, chopped

1 tsp

garlic powder

1 tsp

dried oregano

1 tsp

dried thyme

1/2 tsp

cumin

1/2 tsp

paprika

1/2 tsp

cayenne pepper

1 1/2 tsp

salt

3 cups

chicken stock

1 tsp

sugar

medium (14 oz.) can whole tomatoes

1/3 cup

long grain rice

bay leaf

1/2 lb

raw prawns (31/40 size), shelled and deveined

Cooking instructions

* Step 1

Put a medium pot on medium heat. Add the bacon and fry until toasted and crispy. Remove the bacon and set it aside.

* Step 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.

* Step 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.

* Step 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.