Having some Louisiana roots, Cajun Gumbolaya is a family favorite. It combines the flavors of gumbo and jambalaya for an intensely flavorful recipe. As they say: “Laissez les bons temps rouler” (Let the good times roll!).
I’ve also always been somewhat of a rule breaker, so while gumbo and jambalaya are both excellent dishes in their own right, I wanted to find a way to combine them in one pan. Certainly, there is a place for the traditional recipes, but this is my go-to fast version for busy nights. It has all the flavor, but is much faster and easier to make and doesn’t have a flour-based roux.
Here’s my un-traditional take on this traditional New Orleans recipe.
Cajun Gumbolaya Recipe
- 1 lb chicken (diced)
- 1 lb sausage (sliced)
- 1 lb shrimp (peeled with tails removed, optional)
- 3 bell peppers
- 1 onion
- 3 cloves garlic
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Cajun seasoning
- 1 tsp parsley
- ½ tsp basil
- ½ tsp oregano
- 2 bags frozen cauliflower (thawed)
- 15 oz canned diced tomatoes
- 1 bag frozen okra (thawed)
- hot sauce (optional)
- In large skillet, cook sliced sausage until browned.
- Remove from pan and set aside.
- While the meat is cooking, dice the bell peppers and onion and mince the garlic.
- Sauté the diced bell peppers and onions in the skillet until soft, adding the minced garlic in the last minute or two.
- Season with the spices listed, or as desired.
- While the bell peppers, onions, and garlic are cooking, put the cauliflower into the food processor and pulse until it is in small pieces like rice. You can also chop with knife, though this takes longer.
- When the onion mix is done softening, add the can of diced tomatoes and the okra.
- Add the chicken, sausage, shrimp, and cauliflower and simmer another 10-15 minutes until the 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.
- Serve hot and enjoy!
What’s your favorite Cajun dish?