Gumbalaya is not really a thing. Until now. There’s gumbo and there’s jambalaya, but
Kristie has taken the best bits from both and it’s delicious! Gumbalaya is very hearty
with a thick broth, chicken, kielbasa and shrimp. It has just a few veggies and is tasty
on its own or served over cauli rice.

Ingredients

120 ml coconut oil or bacon fat
1.1 kg boneless chicken thighs
2 minced garlic cloves
1 (110 g) yellow onion
1 (140 g) small green bell pepper
3 (120 g) celery stalks chopped
85 g fresh okra
800 g (800 ml) crushed tomatoes
120 ml water
475 ml beef broth
1 tsp salt
1 tsp cajun seasoning
1 tsp gumbo filé
1⁄8 tsp cayenne pepper
350 g kielbasa thinly sliced
450 g shrimp peeled and deveined

Melt coconut oil or bacon fat in a large cast iron skillet. Add cubed chicken and minced
garlic. Mix and sauté until chicken is browned.

Add sliced onion and green bell pepper and stir with chicken until vegetables are soft.
Add salt, cajun seasoning, gumbo filé and cayenne. Stir into chicken mix and continue
to cook for a minute.

Add the thinly sliced kielbasa, celery, okra and crushed tomatoes along with water and
bone broth. Stir until well mixed.

Return the pan to a low boil and continue stirring as the sauce thickens.
Let the gumbalaya simmer on low heat for at least 15 minutes. The longer it simmers,
the more intense the flavour will be.

When the vegetables are tender and the sauce has thickened, add the shrimp and
simmer for two to three minutes until shrimp is pink and cooked through.

Tips!

If you purchase broth, please be sure to check the ingredients and the nutritional
information. Also, store bought broth often tends to be low in fat. For these reasons,
it is generally a good idea to make your own bone broth.