Gumbolaya Stew with Garlic Rice

Stew

1. Place a Dutch oven over medium-high heat, and add the olive oil.
2. When the oil is hot, add the sausage and allow it to caramelize and brown for a few minutes. When well-browned, remove the sausage from the pot, and set it aside.
3. Add the chicken pieces to the pot along with a dash or two of salt and pepper, and brown in the oil/sausage drippings for about 2 to 3 minutes; remove the chicken pieces from the pot, and set aside.
4. Add the celery, onion and bell pepper, and caramelize it for about 2 to 3 minutes in the oil, then add the bay leaves, Creole seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 teaspoon black pepper, and stir to combine.
5. Add the garlic and stir until it becomes aromatic. Add the tomato paste and cook for about 1 minute to cook out the “raw” tomato flavor.
6. Add the okra, tomatoes with juice, hot chicken stock and the browned sausage and chicken, and stir to combine; allow the stew to simmer gently over low/medium-low heat, uncovered, for 20 minutes.
   Add the shrimp and simmer for only 2 minutes more so as to not overcook the shrimp.
7. Serve over Garlic Rice, with some additional spice/heat options like hot sauce, red pepper flakes or cayenne pepper, if desired.

Garlic Rice

1. Place a medium pot over medium-high heat and add the olive oil. When oil is hot, add the garlic, and stir to combine. When the garlic becomes fragrant, add the rice, salt and pepper and stir. Let the rice “toast” in the garlic oil for about 2 minutes.
2. Add 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.
3. Garnish with green onions, if desired.