Cooking At Home Professionally

In the heart of Louisiana, where food is a way of life and flavor reigns supreme, our family has a long-standing tradition of gathering around the dinner table to savor a steaming bowl of gumbo. This hearty dish, often considered a symbol of Cajun and Creole cuisine, has been a cherished part of our family gatherings for generations. However, we’ve put our own unique twist on this classic, creating what we affectionately call “Gumbolaya.” In this blog post, we’ll take you on a journey through the vibrant flavors and stories that make our Gumbolaya an unforgettable experience, now with a traditional brown roux and without tomatoes.

The Gumbolaya Journey

Our journey with Gumbolaya began as a way to blend the flavors of two beloved Louisiana dishes: gumbo and jambalaya. Gumbo, with its rich, dark roux and a medley of meats and seafood, and jambalaya, a spicy rice dish teeming with sausages and vegetables, were staples at our family gatherings. So, why not combine the best of both worlds?

Ingredients

1. Chicken: We start with tender, boneless chicken thighs, which infuse the dish with a savory flavor.

2. Andouille Sausage: The star of the show! The smoky and spicy kick of andouille sausage adds depth and complexity to our Gumbolaya.

3. Holy Trinity: Like any good Louisiana dish, our Gumbolaya begins with the holy trinity – onions, bell peppers, and celery – sautéed to perfection.

4. Spices: A blend of Cajun spices, including paprika, thyme, oregano, and a touch of cayenne pepper, provides the dish with its signature zing.

5. Rice: We use long-grain white rice to create the jambalaya aspect of our dish.

6. Brown Roux: A traditional brown roux is the heart of our Gumbolaya, providing a deep, nutty flavor and velvety texture.

Cooking Process

1. Sear the Chicken: We start by searing the chicken thighs until they’re golden brown, then set them aside.

2. Create the Roux: In the same pot, we create a rich brown roux by combining flour and oil, stirring constantly until it reaches a deep, chocolatey color.

3. Sauté the Holy Trinity: To the roux, we add the holy trinity, infusing the roux with their aromatic flavors.

4. Add the Andouille Sausage: The andouille sausage joins the party, contributing its robust smokiness to the dish.

5. Blend in Spices: We incorporate our carefully selected spices into the roux, infusing the dish with layers of flavor.

6. Simmer and Cook Rice: We return the seared chicken to the pot, cover it all with chicken broth, and let it simmer. Once the chicken is cooked through, we stir in the rice and let it soak up all those delicious flavors.

7. Serve and Enjoy: Our Gumbolaya is served steaming hot, garnished with fresh chopped parsley, and paired with a side of crusty French bread.

Our family’s Chicken and Andouille Sausage Gumbolaya with a traditional brown roux is a testament to the vibrant and diverse culinary traditions of Louisiana. It’s a dish that brings together the best elements of gumbo and jambalaya, creating a flavor explosion that’s both comforting and exciting. The smoky andouille sausage, tender chicken, and the rich, nutty roux dance together in perfect harmony, making each bite a taste of Louisiana’s rich heritage.

As we continue to pass down this cherished recipe through the generations, we celebrate not only the flavors but also the memories and stories that have become an integral part of our family gatherings. Gumbolaya with a traditional brown roux is more than just a meal; it’s a symbol of love, and a testament to the power of food to bring people together. So, next time you’re craving a taste of Louisiana, give our Gumbolaya with a traditional brown roux a try, and savor the warmth and tradition it brings to your table.