Cajun Jumble-Laya Stoup (Rachael Ray) Recipe

Name: Cajun Jumble-Laya Stoup (Rachael Ray)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 lb andouille sausage, sliced on an angle into 1/2-inch-thick slices; 2 lbs chicken tenders, cut into bite-size pieces; 1 medium yellow onion, sliced; 3 large garlic cloves, chopped; 3 celery ribs, chopped; 1 green 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; 1 cup tomato juice; 1/4 cup hot sauce; 1 lb medium raw shrimp, peeled and deveined; 8 ounces frozen okra, defrosted; 1/4 cup fresh flat-leaf parsley, chopped; 4 scallions, green and white parts, thinly sliced

Servings: persons

2 tablespoons vegetable oil
1 lb andouille sausage, sliced on an angle into 1/2-inch-thick slices
2 lbs chicken tenders, cut into bite-size pieces
1 medium yellow onion, sliced
3 large garlic cloves, chopped
3 celery ribs, chopped
1 green 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
1 cup tomato juice
1/4 cup hot sauce
1 lb medium raw shrimp, peeled and deveined
8 ounces frozen okra, defrosted
1/4 cup fresh flat-leaf parsley, chopped
4 scallions, green and white parts, thinly sliced

1
Heat a large, deep skillet over high heat with the vegetable oil.
2
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, and until the chicken starts to brown.
3
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.
4
Add the chicken stock, tomato sauce, and hot sauce and bring up to a boil.
5
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.
6
Turn the heat off, stir in the parsley and scallions, and serve.

919

kcal

Calories

Fat

Carbs

142

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 lb andouille sausage, sliced on an angle into 1/2-inch-thick slices, 2 lbs chicken tenders, cut into bite-size pieces, 1 medium yellow onion, sliced, and more.

Yes, Cajun Jumble-Laya Stoup (Rachael Ray) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cajun Jumble-Laya Stoup (Rachael Ray)

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