Having some Louisiana roots, Cajun Gumbalaya (also spelled gumbolaya) is a family favorite around here. 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. Voila, Gumbalaya!
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 quicker and easier to make and doesn’t have a flour-based roux.
Whenever possible, I try to use up whatever I have in the fridge or freezer. It helps me avoid food waste and it saves me money. I tend to put this recipe near the end of the week in my meal plan since it’s so versatile.
Some easy substitutions you can make that will still have that Cajun flavor you crave:
Here’s my un-traditional take on this traditional New Orleans recipe.
Katie Wells
A mixture of gumbo and jambalaya, this recipe combines many Cajun flavors for a flavorful and filling dish!
In a large skillet, cook the diced chicken and sliced sausage in coconut or olive oil 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 a knife or hand or box grater, 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!
Feel free to adjust seasonings and spice levels to your tastes.
Serving: 2cupsCalories: 190kcalCarbohydrates: 13gProtein: 26.4gFat: 3.9gSaturated Fat: 1.1gCholesterol: 152mgSodium: 875mgFiber: 4.3gSugar: 5.5g
