Gumbo-laya [recipe]

Believe it or not, but the inspiration for this recipe was trying to clean out my freezer.  (Seriously – everything but the onion, carrot, and the rice was in my freezer.  Did you know you can freeze bell peppers?)  It turned out really well!  (Full credit to my husband, who took the random assortment of Cajun-ish ingredients I has sitting on the counter and turned it into this delicious meal.)

These measurements are approximate, use what you have on hand.  You could easily make this vegetarian (add more spices to make up for the lack of spicy sausage) or add more protein (chicken would be good).  Time to prepare, approximately 30 minutes.  Serves 4-6.


1/3 c. flour

1/3 c. olive oil

2 c. chicken stock

2 small Andouille sausages, chopped into small pieces

1 red & 1 yellow pepper, diced (thawed if previously frozen)

1 onion, diced

3 small tomatoes, diced

3 carrot, diced

1 c. frozen chopped okra

2. c. cooked brown rice

Cajun spice mix from Penzey’s

Your favorite hot sauce (I like Frank’s Red-Hot), to taste


Heat 2 T. of the olive oil over medium-high heat in a large, heavy-bottomed pan (like enameled cast iron).

Add onion, carrot, bell pepper and a few shakes of Cajun spice mix.  Cook vegetables until soft.  Remove vegetables from pan.

Reduce heat to medium-low.  Add remaining oil and flour to the pan. Make a roux by cooking the flour in the remaining oil until it turns a deep brown (about 15 min.)

Put cooked vegetables back in, add sausage, tomatoes and stock, and bring to boil.

Stir in rice and frozen okra, turn down the heat, and simmer for about 10 minutes or until the okra is warmed through and soft.


Add your favorite hot sauce and enjoy!



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