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“Gumbolaya”, a mix of Gumbo and Jambalaya, creates a stunning seafood chowder that’s easy to make, low-cal and delicious. Serve with plain steamed rice.

Ingredients for 4 servings

1/4 cup neutral oil (I like grapeseed)
1/4 cup flour
1 cup diced onion
1 cup diced bell pepper (I used red and yellow)
2 large stalks celery, diced (about 3/4 to 1 cup)
2 teaspoons minced garlic (about 4 large cloves)
1/4 cup dry white wine or white vermouth
1 (15-ounce) can diced tomatoes with juice (lightly chopped)
3/4 cup fish stock or clam juice
3/4 cup low-salt or homemade chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf, torn
1/4 teaspoon cayenne pepper
Dash or three Louisiana Hot Pepper Sauce, or Tabasco®
Salt and pepper, to taste
8 ounces diced chicken, dark or white meat
6 ounces sliced Andouille sausage (or sub Turkey kielbasa)
8 ounces shrimp, shelled and deveined
Cooked rice, for serving

Read the Instructions here