Cajun Jumble-laya Stoup

Name: Cajun Jumble-laya Stoup
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 pound andouille sausage, sliced on an angle into 1/2-inch-thick slices (found in packaged meats near kielbasa); 2 pounds chicken tenders, cut into bite-size pieces; Salt and freshly ground black pepper; 1 medium yellow onion, sliced; 3 large garlic cloves, chopped; 3 celery ribs, chopped; 1 green bell pepper, quartered, then sliced into thin strips; 1 red bell pepper, quartered, then sliced into thin strips; 4 sprigs fresh thyme; 2 cups chicken stock or broth; 1 cup tomato sauce or V-8 juice; 1/4 cup hot sauce, such as Frank’s Red Hot (eyeball it); 1 pound raw medium shrimp, peeled and deveined; 8 ounces (1/2 bag) whole or chopped frozen okra, defrosted; A handful of fresh flat-leaf parsley, chopped; 4 scallions, green and white parts, thinly sliced

December 9, 2011

This jumble is a lot like jambalaya, so I call it a Jumble-laya. This is one of those flexible recipes. You can substitute turkey or tender cuts of pork and beef for the chicken. Go all seafood by bumping up the amount of shrimp and adding crabmeat at the end to just heat it through. Andouille sausage is a spicy, smoky sausage with a flavor that packs a punch. It is used in Cajun-style food and is a staple in gumbo and jambalaya. Is okra not your thing? Substitute frozen defrosted French-cut green beans.

Recipe information

Yield
4 servings

Ingredients

2 tablespoons vegetable oil

1 pound andouille sausage, sliced on an angle into 1/2-inch-thick slices (found in packaged meats near kielbasa)

2 pounds chicken tenders, cut into bite-size pieces

Salt and freshly ground black pepper

1 medium yellow onion, sliced

3 large garlic cloves, chopped

3 celery ribs, chopped

1 green bell pepper, quartered, then sliced into thin strips

1 red bell pepper, quartered, then sliced into thin strips

4 sprigs fresh thyme

2 cups chicken stock or broth

1 cup tomato sauce or V-8 juice

1/4 cup hot sauce, such as Frank’s Red Hot (eyeball it)

1 pound raw medium shrimp, peeled and deveined

8 ounces (1/2 bag) whole or chopped frozen okra, defrosted

A handful of fresh flat-leaf parsley, chopped

4 scallions, green and white parts, thinly sliced

Preparation

Heat a large, deep skillet over high heat with the vegetable oil. Add the andouille sausage and brown for 2 to 3 minutes. Move the andouille sausage to one side of the pan and add the chicken tenders. Season the meat with salt and pepper. Continue to cook for another 3 minutes, until the chicken starts to brown. Stir to combine the chicken with the andouille sausage, then add the onion, garlic, celery, green and red bell peppers, and thyme sprigs. Cook, stirring frequently, for 5 minutes. Add the chicken stock, tomato sauce, and hot sauce and bring up to a boil. Add the shrimp and okra, cover the pot, and simmer for 5 minutes or until the shrimp are firm and pink. Uncover the stoup and stir. Turn the heat off, stir in the parsley and scallions, and serve.

Rachael Ray's 30-Minute Get Real Meals

Recipe information

Ingredients

Preparation

Recipe notes