Until tonight, I had never tried either one. In fact, neither dish appealed to me. I'm not big on sausage, I'm allergic to shrimp and I'm picky about rice. So, it's no wonder why I've never gravitated toward these "stews".
That all changed, when my dad said he wanted to try making his own jambalya. I did a few online searches and saw just how easy it is. After looking at tons of pictures and recipes... my craving had begun. What have I been missing?
So, I mixed and mashed some recipes to make a healthy version that combines the two popular dishes. I call my variation Gumb-alya... it was super fantastic!!
GUMB-ALYA
makes 6 servings
What you need:
2 cooked chicken breasts, cubed (I cooked mine in the crockpot on high for two hours, with a little onion and olive oil).
2 all-natural chicken sausages (they're typically fully cooked)- it's best to get a spicy flavor
1 sweet onion, chopped
1 red or green (or a combo of both) bell pepper, diced
3 celery stalks, chopped
2C chicken broth
Optional: 1/4C chopped jalapenos (I used jarred tamed-jalapenos, but can use fresh)
2TBSP Cajun seasoning
1TBSP cayenne pepper seasoning
salt, pepper, oregano to taste
1 can dark red kidney beans
How to:
Combine cooked chicken and all other ingredients in crockpot. Cook on low for 6 hours or high for 3.
Serve on top of cooked brown rice or by itself.
I'm glad you liked it.. now try the real Gumbalya - which is simply a mix of Gumbo and Jambayla together. You use the Jambalya in place of plain rice for the gumbo. If you thought they were good by themselves, you may find like we did that together they are even better. Enjoy! ( we like to use chicken sausage crab shrimp and crawfish in both dishes, so you really get a lot of great seafood this way.
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