Cajun Gumbolaya

Cajun Gumbolaya recipe Cajun Gumbolaya

Having some Louisiana roots, Cajun Gumbolaya is a family favorite. It combines the flavors of gumbo and Jambalaya for an intensely flavorful recipe.

Here’s my un-traditional take on this traditional New Orleans recipe.

Cajun Gumbolaya
Prep time
Cook time
Total time
A mixture of gumbo and Jambalaya, this recipe combines many cajun flavors for a flavorful and filling dish!
Recipe type: Main
Serves: 4-6
  • 1-2 pieces of cooked chicken, chopped into pieces
  • 1 lb of sliced sausage of choice (spicy sausage works well)
  • 1 lb shrimp, peeled, talks removed(optional)
  • 2-3 bell peppers, color of choice
  • 1 onion, chopped
  • 2-3 cloves of garlic
  • 1 can diced tomatoes
  • 2 bags frozen cauliflower (defrosted)
  • 1 bag frozen okra (not breaded)
  • Spices of choice (salt, pepper, Cajun seasoning, parsley, basil, oregano, etc.)
  • Hot sauce (optional)
  1. Note: This recipe should not be made in a cast iron skillet, as the acid in the tomatoes takes on a strange flavor from cast iron.
  2. In large skillet, cook sliced sausage until browned, remove from pan
  3. Sauté chopped onions, garlic and peppers in skillet until soft, season to taste while cooking.
  4. While onions, garlic and peppers are cooking, put cauliflower into food processor and pulse until it is in small pieces like rice. Can also chop with knife, though this takes longer.
  5. When onion mix is done softening, add can of diced onions, okra and other spices to taste.
  6. Add chicken, sausage, shrimp and cauliflower and simmer another 10-15 minutes until cauliflower is soft and shrimp is cooked. Alternatively, you can cook the cauliflower separately in some butter in another skillet and serve the gumbo over it.
  7. Serve hot (also great cold or reheated for leftovers)

What’s your favorite cajun dish?

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Reader Comments

  1. theresa says

    glad to see this recipe! living in New Orleans, i’ve been really bummed about the prospect of giving up gumbo and jambalaya…i’ll have to try it with cauliflower and see how it works. thanks! :)

  2. M Petit says

    Sounds Great!  But do you supply the nutritional info?  I am a weight watchers member and am always looking for healthy low-point recipes.

  3. Kelley says

    Fantastic! Made this tonight. Thank you for a wonderful and fun recipe :) (I did add ~1 cup ‘better than bouillon’ broth…seemed to need a little extra liquid during simmering).

  4. Vicki says

    Wow! What a stick-to-your-bones meal this is! Maybe I was a bit tired from watching my two grandchildren, but I totally missed step 5’s “can of diced onions.” If I’d caught the “can” thing I might’ve realized you meant, can of diced tomatoes (and tomato paste there?). My husband is really not a fan of okra but if he hadn’t seen it, he said he wouldn’t have been able to distinguish it from all the other flavors in the dish…a good thing. I am enjoying your meal plan, pre buying and having all ingredients on hand. It’s almost like going to a different restaurant every night! Thanks for all you do!

  5. Julie says

    I use the shrimp shells cooked in just enough water to cover them for 15-20 min., to make extra tasty sauce. Add with canned tomatoes. DELICIOUS! Adds depth to the recipe.

  6. Jeni says

    I always use cast iron when I cook tomato based stuff. I heard the acidic tomatoes help leach iron from the skillet and infuse it into the food…
    Haven’t ever noticed it tasting different. But that may be because I grew up with a mom who used cast iron for cooking and I’m used to it?
    Love, love, love cajun food, so I’ll try this for supper tomorrow!

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