Cajun Jumble-Laya Stoup (Rachael Ray)

READY IN: 30mins




  • Heat a large, deep skillet over high heat with the vegetable oil.
  • 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.
  • 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.
  • Add the chicken stock, tomato sauce, and hot sauce and bring up to a boil.
  • 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.
  • Turn the heat off, stir in the parsley and scallions, and serve.