Danny’s Gumbalaya
Serves 2-3 people
1/2 lb. grouper filets (cut into smaller pieces)
2 boneless chicken thighs or chicken breasts (cut into bite-sized pieces)
1/2 link Polska Kielbasa sausage (cut into bite-sized pieces)
1/2 celery bunch (use hearts) chopped
1 large white onion chopped
1 bag frozen fried okra
Cooking oil
1 dry bay leaf
1 stick real butter
1/2 teaspoon cumin ground
1 teaspoon Old Bay seasoning
2 teaspoons granulated garlic
Black pepper (at least 2 shakes)
1 can whole tomatoes and1/2 can water
2 teaspoons Texas Pete (more if you like it spicier)
Bring large sauté pan to medium high setting. Add butter, chicken, sausage, onion, bay leaf, and celery.
Brown for 5 minutes, and then add spices, Texas Pete, and tomatoes.
Use your spoon to smash tomatoes while they cook. Also add 1/2 can water.
Stir well, add grouper, and then simmer on medium heat for at least 12 minutes. You may reduce heat and simmer longer if you want.
Now add the fried okra on top of the dish. Just go by directions on the bag-it’s a no brainer.
I like this with white rice, but it’s also good with mashed potatoes.
Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life. He has also been cooking with his mother since he was 8 years old in the family restaurant. He can be reached at capefearcookin@yahoo.com.
