I thoroughly enjoy eating it any time, but in the winter, when my inner thermostat needs a little kick every now and then to wake it up so it can warm me up better, I especially crave that little tingle in the back of my throat, that zip that keeps me coming back for more, bite after addicting bite.
Funny thing is, there was a time not all that many years back when I actually used to shy away from foods that were on the spicy side; but now to my shock and surprise, I can even surpass my husband in the “heat” department and love every hot minute of it.
When I’m craving something spirited and spicy, I love to start out with a few dashes of a hot sauce, Sambal or red chili flakes added to my meal to warm up my palette; and then, as the meal progresses, I’ll find myself continually adding more and more spice to my food.
I’m the type of gal that loves a good stew; and stews that have a rich, tangy, tomatoey base and lots of zesty flavors are the types that I enjoy going a bit heavy with the spice on a Jambalaya stew is a tasty example of just such a thing.
Over the years, I’ve always made my own version of something that could sort of be a cross between a Gumbo and Jambalaya (I happen to adore okra, so I add it along with the trio of sausage, chicken and shrimp, but with the rice on the side), and it’s always made me feel quite comforted and warmed from the inside out.
It can be light and fresh, yet have plenty of depth and rich flavor at the same time; and it gives my metabolism a much needed jolt in the wintertime when I spice it up nicely.
The bonus? A couple of days after making it, the flavors intensify and mingle together that much more, so it’s great when it comes to enjoying the left-overs, as well.
Quick to cook and satisfying, this Gumbo and Jambalaya turned “Gumbo-laya” will turn the heat up a notch on the winter season; and frankly, I could really go for that right about now.
So before I scare any of you away from giving this recipe a try due to fact that you may fear that your head will burst into flames, based what I wrote earlier in the post, fear not, dear reader.
For recipe’s sake, I’ll just have you add whatever amount of spice that you’d like to add to your own bowl of this, and provide you instead with a much milder version of what I personally like to indulge in.
Gumbo-laya is a zippy little ditty that’ll bring the body’s thermostat back up to high during this cold season and add a little spring into our winter step. So pass that ol’ stew pot and ladle around. Oh, and by the way, would you also mind passing the red chili pepper flakes while you’re at it? Hee-hee.
Taste what’s good and pass it on.
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