One-Pot Skinny Gumbolaya
This clean eating homemade recipe is easy to prepare and packed with cajun flavor. Healthy, gluten free, one pot- what more could you want?! Use spicy andouille chicken sausage and shrimp in this gumbo / jambalaya. This authentic, yet contemporary, recipe is kid-friendly and adult approved.
Servings: 6 people
- 1 onion, diced
- 2 bell peppers, diced
- 5 celery stalks, diced
- 2 Tbsp butter
- 2 large bay leaves
- 1 15 oz can petite diced tomatoes
- 4 cups chicken stock
- 2 cups water
- 12 oz chicken smoked andouille sausage, sliced thinly
- 1 1/2 tsp cajun seasoning
- 1/2 tsp garlic powder
- 1 cup long grain white rice
- 12 oz frozen shrimp, raw, peeled, deveined, tail off
In a large pot, melt 2 Tbsp butter. Saute diced onion, pepper, and celery for 5 minutes.
Add bay leaves, diced tomatoes, chicken stock, water, chicken sausage, cajun seasoning, and garlic powder to pot and bring to boil.
Once the pot is boiling, pour in white rice. Cover with lid and simmer on low for 20 minutes or until rice is soft.
Turn heat off and add frozen shrimp. Heat shrimp through or until they are pink and cooked about 10 minutes.
Now you are ready to eat. The longer the gumbo-laya sits the thicker it will become. It is rather soup-like, which is indeed tasty, but after cooling a bit it becomes more stew-like. Store leftovers in the refrigerator...if you have any!
This is the shrimp and sausage I use. You can find both these products at Wal-Mart. :)
Totally digging this Cajun seasoning. So. Much. Flavor. I believe I also bought this at Wal-Mart.