The original recipe I had for Gumbo-YaYa (a gumbo and jambalaya hybrid) took two days to make. As much fun as that is (*not*), I quickly shaved a few hours off here and there until I had my current virtually identically flavored recipe - that takes about an hour. So if you're in the mood for some slow food, give this a try.
3-4 chicken breasts
8 C of chicken broth, water and bouillon to taste. Use at least one can of broth.
2 packages kielbasa (we use 1/3 less fat turkey kielbasa)
1-2 TBL oil
1/2 C flour
1can tomato paste
1 C each of green pepper, onion and celery
1 box (10 oz) frozen okra
2 bay leaves
2 tsp thyme
1 tsp each of red and black pepper
½ tsp allspice
Combine broth and water, add bouillon to taste. Simmer chicken in broth until cooked. Remove chicken and set aside.
Meanwhile, cook kielbasa in a large pot until browned. Remove with slotted spoon.
Add oil, whisk in flour and then 1 1/2 C of broth. Stir over med. Heat for ten minutes until roux turns dark brown.
Stir in remaining ingredients. Cook and stir for five minutes.
Add kielbasa and remaining chicken stock. Bring to a boil, reduce hear and simmer uncovered for 20 minutes. Stir occasionally until vegetables are tender and liquid thickens.
Shred or slice chicken. Add chicken and simmer ten minutes until heated through
Serve on rice. Pass hot sauce.