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
Ingredients
- 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)
Instructions
- 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!
Notes
Nutrition
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What’s your favorite Cajun dish?
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How much seasoning (teaspoon, tablespoon) should I put of each? Should I put the seasoning just on the onions, peppers, okra and tomatoes or the meat and shrimp as well?
Wow! This is a LOT of food! Get out your biggest Wok for this one!
While this sounds very good and I can’t wait to try this, it by no means is Cajun.
I am Cajun from pecan island la. This dish is Creole not Cajun. Anything with cooked tomatoes in it is not Cajun, heck even spaghetti sauce is more roux then tomatoes.
That being said can’t wait to taste this very Creole treat.
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!
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.
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!
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).
How many servings is this for?
6-8
Thank you!!
Sounds Great! But do you supply the nutritional info? I am a weight watchers member and am always looking for healthy low-point recipes.
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! 🙂