Cajun Gumbolaya

Cajun Gumbolaya recipe

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




Yield 4 -6

A mixture of gumbo and Jambalaya, this recipe combines many cajun flavors for a flavorful and filling dish!


  • 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)

Courses Main

What’s your favorite cajun dish?

You May Also Enjoy These Posts...

Reader Interactions

It Shouldn’t Be This Hard to Be Healthy…

Become a Wellness Mama VIP member for free and get access to my handbooks & quick start guides to help you detox your home, become a master of home remedies, make beauty products from scratch, and conquer mealtime madness!

Yes! Let me in!

Wellness Mama widget banner

Reader Comments

  1. 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. 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. How many servings is this for?

  4. 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).

  5. 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!

  6. 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.

  7. 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!

  8. 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.

  9. Wow! This is a LOT of food! Get out your biggest Wok for this one!

  10. 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?