Gumbo-laya is my delicious mash-up recipe of a combination of two Louisiana favorites, gumbo and jambalaya! Filled with sausage, shrimp, chicken and spices, a bowl of this warming recipe makes for a rich, hearty and comforting meal!
Gumbo and Jambalaya Get “Mashed up” For Gumbo-laya
The folks of Louisiana sure are proud of their gumbo and their jambalaya, as they should be. Both dishes are utterly delicious and super cozy!
Full of incredible flavor, jambalaya and gumbo make use of that amazing trinity of onion, celery and bell pepper, plus spices and add-ins that create a rich and hearty stew-like consistency.
But the two are not the same, and here some differences:
Gumbo does not include tomatoes, and typically uses a thickener such as a roux, file, or okra. The rice? That's cooked up separately and served on the side. It can also be quite dark in color, since it's quite common for the roux to be cooked for hours to produce that level of depth.
Jambalaya, on the other hand, does make use of a tomato base, and the rice is cooked directly in the pot along with the veggies, usually some sausage, chicken, and shrimp, making for a thicker finished dish.
Because both gumbo and jambalaya are equally amazing and delicious in my book, I thought I'd bring the two together as a mash-up to prepare this gumbo-laya recipe that's the best of both worlds!
How to Make My Gumbo-laya
My gumbo-laya recipe makes use of one of my favorite veggies, okra. Perhaps I'm a bit strange, but I love the stuff.
And while okra may need some getting used to due to its unique consistency, it's a perfect thickener and add-in to this mash-up recipe, and comes from the gumbo side of things.
As for a bit of a jambalaya influence, I use tomatoes as a base for this recipe rather than a roux.
Of course the onion, celery, and bell pepper trinity is added for flavor, along with some smoky sausage, some chicken and shrimp, and these are all ingredients that both gumbo and jambalaya typically can include.
When it comes to the rice, I prefer to cook it separately rather than directly in the pot with the other ingredients in order to control the thickness. I also prepare it using fragrant jasmine rice and garlic, and have included the recipe for that below!
Here's a quick glance at my Gumbo-laya recipe: (or just jump to the full recipe further down...)
- To get my sausage and chicken nice and caramelized, I like to cook that meat first over high heat and then remove it from the pot.
- Next, I get those aromatics going by adding in my trinity of veggies followed by my seasonings.
- I create the flavorful tomato base next, then add in my stock, and add back into my pot my sausage and chicken along with the okra, and allow things to simmer just until cooked.
- While the gumbo-laya simmers, I prep my fragrant garlic rice, and keep it warm.
- At the very end of the simmering process, I add in my shrimp and simmer just until cooked through, then ladle my gumbo-laya over the fragrant garlic rice.
Recipe
Gumbo-laya
by Ingrid Beer
Category: Entree
Cuisine: American
Yield: Serves 6
Nutrition Info: 705 calories (with about 1 cup cooked rice)
Prep Time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Gumbo-laya Ingredients:
- 2 tablespoons olive oil
- 1 pound spicy andouille (or smoked) sausage, sliced
- 8 chicken tenderloins (or 2 skinless/boneless chicken breasts), cut into bite-size pieces
- Salt
- Black pepper
- 3 ribs of celery, finely diced
- 1 large onion, finely diced
- 1 large bell pepper, finely diced
- 2 bay leaves
- ½ teaspoon Creole seasoning
- ¼ teaspoon cayenne pepper
- 3 cloves garlic, finely chopped
- 1 tablespoon, heaping, tomato paste
- ½ pound okra, sliced into ¼ – ½” thick slices
- 1 (28 oz) can organic diced tomatoes with juice
- 2 cups warm chicken stock
- ½ pound peeled and cleaned, medium size shrimp (raw)
- 1 tablespoon flat-leaf parsley, chopped
- 1 tablespoon cilantro, chopped
Fragrant Garlic Rice Ingredients:
- 1 tablespoon olive oil
- 2 large cloves garlic, pressed through garlic press
- 2 cups jasmine rice (un-rinsed)
- 1 teaspoon sea salt
- ¼ teaspoon cracked black pepper
- 3 cups water
- Place a large pot or Dutch oven over medium-high heat, and add the olive oil; once the oil is hot, add the sliced sausage in, and allow it to caramelize and brown for a few minutes; once well browned, remove the sausage from the pot, and set it aside for a moment.
- Next, add the chicken pieces into the pot along with a sprinkle or two of salt and pepper, and allow them to brown in the oil/sausage drippings for about 2-3 minutes; remove the chicken pieces from the pot, and set aside for a moment.
- To the same pot add in the diced celery, onion and bell pepper, and caramelize it for about 2-3 minutes in the oil, then add in the bay leaves, the Creole seasoning, the cayenne pepper, ½ teaspoon of salt and ½ teaspoon of black pepper, and stir to combine.
- Add in the garlic and stir, and once it becomes aromatic, add in the tomato paste, and cook for about 1 minute to cook out the “raw” tomato flavor; add in the sliced okra, the diced tomatoes with juice, the hot chicken stock, as well as the browned sausage and chicken, and stir to combine.
- Allow the gumbo-laya to simmer gently on low/medium-low, uncovered, for 20 minutes.
- While the gumbo-laya simmers, prepare the fragrant garlic rice: place a medium pot over medium-high heat, and add in the olive oil; once hot, add in the pressed garlic, and stir to combine; once the garlic becomes fragrant, add in the rice, the salt and the pepper and stir, and allow the rice to “toast” in the garlic oil for about 2 minutes.
- Next, add in the water, stir, and simmer the rice, covered, for about 20 minutes, or until tender; turn off the heat, and after 5 minutes, fluff with fork and keep warm.
- After the gumbo-laya has simmered for 20 minutes, add in the shrimp (you can season it with a sprinkle of salt/pepper if you wish), and simmer for only 2-3 minutes more as to not overcook it.
- Finish the gumbo-laya by stirring in the chopped parsley and cilantro, and serve over the garlic rice with some additional spice/heat options like hot sauce, red pepper flakes or cayenne pepper, if desired.
Tips & Tidbits for my Gumbo-laya:
- Make ahead, but leave out the shrimp until the day of: You can easily prepare this recipe ahead of time, just hold off on adding the shrimp until the day you'd like to serve it to keep from over-cooked shrimp. On the day of, just reheat until simmering, then add in your shrimp and simmer for a few minutes more, until cooked through.
- Browning is the key to deep flavor: Brown your ingredients very well, until nice and caramelized, to impart the most flavor and richness. Get the sausage nice and brown, as well as the onion, celery and bell peppers.
- Spice as you wish: I like my gumbo-laya spicy, but the levels in this recipe are more on the medium to mild side. Feel free to add more cayenne for more heat, perhaps even a few dashes of hot sauce at the end, or even a sliced jalapeno!
- Time creates depth: The longer this stew sits, the better it becomes and the richer the flavor. You'll find that a couple days after you've prepared it, the flavors will intensify, so feel free to enjoy leftovers for 2-3 days (if you have any, that is).
Craving more hearty and warming recipes? Check out this Cajun Shrimp Pasta, this Shrimp Scampi, this Orecchiette with Pork Ragu, or this Hungarian Red Potato Goulash with Sausage!
Cook's Note: This recipe was originally published in 2013, and has been updated with even more love!
Evette
Can't wait to try this one!
The Cozy Apron
Great, Evette - I'd love to know how it turns out for you!
Sheena
I've been craving jambalaya all week, and this just popped up on foodgawker! i love this fresh take, looks amazing, can't wait to try it!
The Cozy Apron
Sheena, thanks for stopping by and taking a look at the recipe - I think this just may satisfy your craving! Enjoy.
Laura (Blogging Over Thyme)
I made jambalaya for the Super Bowl and it was good--but this dish sounds and looks much more tasty!
I love all things spicy, so this is totally up my alley.
The Cozy Apron
Hi Laura, thanks! Spice is a good thing, isn't it?
Veronica
My cousin thought this would be a great recipe to try. Can't wait to make this. 🙂
The Cozy Apron
Thanks, Veronica - hope you both enjoy!
Javier
Writing from Spain 🙂 I've been following your work for some time and I trully enjoy your approach to cooking. This recipe looks just incredible and so simple and tomorrow night I'll cook it for dinner. Spicy is fun 🙂
The Cozy Apron
Hi Javier, so wonderful to have you as a follower of the blog - I'm so glad you've taken some time to comment and introduce yourself! Please enjoy the recipe!
Javier
Just finished dinner and Gumbo-laya was spectacular! Fairly easy to cook and soooo good. I already started to pass it on 🙂
The Cozy Apron
Yeay! Thank you for coming back to share with me, Javier. So glad you had a good din-din, and thanks for passing things along!
Shon Hughes
I was talking to "Moms" today about gumbo and jambalaya and thought, "I wonder what the combination of the 2 would be like?" So afterwards, I pulled up the recipe on my phone. After looking it over I thought, "One day soon I'm gonna try this. But I'm gonna try it with crabmeat, baby scallops, and shrimp."
AJ Williams
I have tried this recipe and find that it is quite tasty. My family loves it. I will be making this dish today.
The Cozy Apron
Hi AJ! So excited to read that—I hope you all enjoy this once again! Happy cooking!
Katherine
These are the prettiest pictures of gumbo I have ever seen! Only fools wouldn't want to try this recipe. I make my gumbo this way but without the tomatoes and tomato paste. I'm going to add them next time. I'm also going to add the okra. I usually leave it out and use file as a thickener. This looks too darn good not to cook. Thanks so much!
The Cozy Apron
Thank you so much for your kind comments, Katherine! I hope you'll enjoy this version of the recipe.
Beduwen
This looks fabulous! I'm with you - I love spicy food! The hotter the better. I am going to try this tonight...happy Mardi Gras! Thanks for posting.
The Cozy Apron
Thanks, Beduwen - my pleasure!
Malissa
Hi, made the Gumbolaya today! It was good but not as dark and thick as yours looks...mine was light and a little runny. Any suggestions?? I measured everything to the T...so?? Thanks! My husband still loved it!
The Cozy Apron
Hi Malissa, thanks for your question! Not quite sure what to tell you - as thorough as I try to be when it comes to writing my recipes according to how I prepared the dish, there can be any number of reasons why things don't end up looking completely identical (e.g. stoves, ovens, etc. can sometimes play a part, as well as actual technique). I would suggest making sure that you deeply brown your sausage, and perhaps allow the stew to simmer for a little longer next time (make sure it's uncovered). The more deeply you "brown" your meats and veggies, the better for a deeper color; and for a thicker stew, you can always reduce the stock a little if you wish, or simmer longer to reduce it/thicken it more, before adding the shrimp and finishing it. Hope that helps!
zona Brewczynski
Why don't u have a way to just print the recipe without printing 17 pages. would love to have the reciepe but not enough to print that much.
admin
Hi Zona,
Sorry 'bout that! We fixed it so that you can click on "Print this recipe" and only print the recipe, without all the extra pages.
Cindy
Hello from another LO Alumnus! I started making this recipe last night after the kids went to bed (sans the okra - I couldn't find it fresh & didn't want to risk using frozen) & will start it back up this afternoon with the shrimp and finish with the rice. I love recipes that I can jump start ahead of time. Thanks for this blog... you've inspired me to throw some new dishes into my boring rotation.
The Cozy Apron
Hi Cindy, small world! Thanks for stopping by, and I hope you and your family enjoy the recipe!
Robyn
I made your gumbo-laya tonight and it was amazing! Very simple recipe to follow but it presents like a fancy meal I slaved over for hours - a great to make impression on guests! It's fun to read everyone's comments, too - you know it's good when you even have people from Spain raving about it!
The Cozy Apron
Hi Robyn, so glad this was an easy-to-prepare recipe for you, and that you enjoyed it! Thank you for stopping by, and also for sharing your experience with particular recipe!
Heidi
Just gathered the ingredients...can't wait to make this tomorrow evening!!
The Cozy Apron
Hi Heidi! I hope you enjoy preparing this recipe, and enjoy eating it even more - thanks for stopping by!
Debora Cadene
WOW! THAT looks amazing. Can't wait to try it.
Nicolender
I am making this right now! It smells soo good. Just waiting the 20 minutes and then I'll put in the shrimp and voila! 🙂
The Cozy Apron
Aw, I love when people come and comment while they're in the midst of preparing the recipe - it must mean that things are smellin' good, and that dinner's coming along well! I hope you enjoy this dish; thank you for stopping by to share!
Karen
Wow!!!! I made this last night and it was absolutely fabulous!!!!! Thanks so much for a great recipe!!!!! We recently went to New Orleans and let me just say.......this was just as good, if not better, than what we had down there. I am so glad I came across your recipe and your blog. 🙂
The Cozy Apron
Karen, what a compliment you've given me - thank you so much! I'm thrilled that this recipe was enjoyed by you and your family, and that perhaps when you get a bit nostalgic about your trip to New Orleans, you can whip this up and be taken back to some of those flavors you enjoyed while there!
Karen
Ingrid,
I definitely will! Hubby already said said it should be made often!!!! Thanks again for a fabulous recipe!!!!!
The Cozy Apron
🙂
Raquel
If I wanted to double this recipe would I need to make any adjustments to ensure the same thickness?
The Cozy Apron
Hi Raquel! I would just go ahead and double the ingredients; what I would keep my eye on is how the stew is reducing. If you feel that the liquid is evaporating too quickly and it's losing it's juices, then go ahead and cover with a lid slightly askew; if you find that it's a bit too thin (too much juices), then allow it to reduce down a little longer, and evaporate out. However, I think that it should be balanced just as is; just use your judgement in regards to either covering it or reducing it a little longer, depending on what you see happening. Hope you enjoy!
Connie Baker
This looks like a delicious recipe. I usually make a roux for my gumbo, would that be appropriate for this dish?
The Cozy Apron
Hi Connie, since this dish is a fun "mash up" of gumbo (which typically does have a roux) and jambalaya (which typically doesn't), you do not need to prepare a roux for this particular recipe. The consistency is just right as is, and is meant to be a sort of cross between the two dishes. 🙂
Hope you enjoy, and happy cooking to you!
Raquel
Awesome! Thank you so much. This looks absolutely fab. I'm making it as we speak! I will let you know how it turns out & if I needed to do any adjustments.
The Cozy Apron
Perfect! I would appreciate that...
Marian
I have never seen a gumbo look so enticingly beautiful! I am making this tomorrow.
HJ
My son and I are making this for dinner tonight! I can't wait to taste it! I will probably leave out the Okra so I hope it still tastes good. Thank you for sharing your awesome recipe!
The Cozy Apron
My pleasure, HJ! I hope you enjoy cooking with your son, and that the two of you have a wonderful dinner!
HJ
It was absolutely AMAZING!!!! Holy cow, the flavoring was to die for! My son and I had a blast working together to prepare dinner for our family. Thank You.
The Cozy Apron
Yeay! Thanks so much for coming back to share your experience with me - I was hoping you would! What a beautiful experience you and your son shared together, preparing the family meal; such a special and important activity that creates memories!
Jocelyn
Hi! I was wondering if this stew would hold up if I were to freeze leftovers?
The Cozy Apron
Hi Jocelyn, it may hold up; but I worry that it may get that sort of "crystallization", or that the texture of the shrimp/okra may get a bit strange. But if it's between tossing it or freezing it, I'd give freezing it a try for sure!
Ida
This is my signature dish that I've made for years and I've never known what to call it so I just call it Goulash, which my sister always says does not describe it well, lol. I think I like your name better. P.S. It does freeze well, but I wouldn't leave it for more than thirty days.
Tryphena
Made this last night for my husband and I and it was amazing! I brought some over to my brother as well who loves stews and he said that it tasted like something he had in New Orleans and to bring it over more often. Thanks for this delectable recipe! * The only change i made was that i added more tomato paste to thicken it some.
The Cozy Apron
Hi Tryphena! My pleasure...and thanks so much for coming back to share your experience with me! It made me chuckle that your brother asked you to bring it over more often... 😉
Diane
Hi! I really want to try this. It looks so good, but I'm a yankee and have zero experience with okra. Do you think frozen would work? I'm not sure it is even sold fresh around here, but I know it's used to thicken. Any thoughts on using frozen?
The Cozy Apron
Hi Diane! Yes, go right ahead and substitute in the frozen.
Sasha
I made this the other night, and it was amazing!! My husband loved it! Thank you for the recipe!
The Cozy Apron
Aw, thanks for letting me know, Sasha! My pleasure!
Pamela
I usually don't comment on things, but I want you to know I tried this recipe today and it was delicious! I loved it, my boyfriend loved it, the kids loved it! big hit in my house will definitely make this again! thanks for sharing the recipe!
The Cozy Apron
Pamela, then your comments are that much more precious to me! I feel very happy that you did, indeed, take the time to comment and let me know that all of you enjoyed this fun recipe; thank you for sharing that!
Valerie Smith
I found this recipe posted on PINTEREST. Being from Louisiana and loving both gumbo and jambalya, I can not wait to try this. May wait for it to cool down a little outdoors, but definitely I will be making this.
The Cozy Apron
Hi Valerie, so excited to hear that! Please do let me know what you think...
Sue Clark
Just had to comment on this recipe! I made it a few days ago as I was too weary to make a roux but craved gumbo. Well....as I was finishing this up I discovered one lone container of roux in my freezer. (I make it in quanities and freeze in 1 cup containers.)I decided to just dump it in the pot. It tasted so much like genuine gumbo! I love, love your shorter version and it is a keeper.
The Cozy Apron
Hi Sue, thanks so much! Don't you just love those little surprises - money in a coat pocket from the previous year, roux in the freezer from the last batch you made 🙂 - when you find 'em? So glad this recipe's a keeper!
Kristen Renfro
I made this tonight to try something new and it was AMAZING! It came out perfect and i will try not to repeat this recipe too many times because I can't wait to have it again 🙂
The Cozy Apron
Kristen, isn't it great when you take a chance trying something new and it turns out really good? I'm so glad you shared that - thank you!
Patio Daddio
Great recipe...will use the Fragrant Rice with other dishes. Eliminated the chicken and substituted all shrimp along with Andouille. A family favorite right out of the box. Thank you for sharing.
The Cozy Apron
My pleasure! And thanks so much for stopping by to let me know that this recipe was a hit for the entire family!
Amber
Has anyone tried this with frozen okra? Fresh is hard to find where I am. At what point should you add it?
The Cozy Apron
Hi Amber, frozen is just fine, too. And just add it in at the same time as you would the fresh. Enjoy!
michele nicastro
i just made this today & it was delicious! mine didnt come out as dark as yours did but the flavors were all there and it was awesome, thanks for sharing!!
The Cozy Apron
Hi Michelle, that's great! Thank you for stopping by!
Brandi
I bought all of the ingredients for a traditional gumbo to have on New Years Day but will be making this instead. Planning to add in the crab I bought and an additional 1/2 pound shrimp. Do you think I will need to add more liquid? Also I have tomatoes with diced chiles too much spice with the cayenne?
The Cozy Apron
Hi Brandi, so excited that you will be making this recipe, instead! Yes, I would probably add just a little more liquid, maybe a 1/2 cup extra stock, but remember that you can always add more liquid at the end if you feel you need it - always easier to add than to subtract when it comes to liquid. As far as "spice" is concerned, you'd have to know how spicy you like things - omit the cayenne if you prefer, as you can always add that in at the end once you taste it. Hope you enjoy!
Teresa - Sassy Suburbanite
Good Lord! Your pictures made my mouth water and just in time for Fat Tuesday tomorrow. I'm going to try this. Thank you.
Teresa
The Cozy Apron
Haha! That's funny Teresa—though I don't think you'll have to worry too much about the "fat" in this particular dish for "Fat Tuesday" (I didn't even know there WAS a "Fat Tuesday"!); it's still a pretty healthy dish with all those great veggies! Truly hope you enjoy this.
Janie
I can't wait to try this recipe sans too much spice. I enjoy your writing beyond words!
The Cozy Apron
Aw, thanks so much Janie! I really appreciate your comment. And I do hope you enjoy this recipe—just adjust spices to your preference!
Karen
As a resident of the deep south (along the coast of Louisiana!) we don't normally put tomatoes or tomato paste in our gumbo or jambalaya, but this dish looks so yummy that I am certainly gonna give it a try! I have about 20 lbs of homemade smoked sausage in the freezer that I need to use up before we make another batch!
The Cozy Apron
Hi Karen, I'm really happy that you're willing to give this recipe a try, even though it may be a bit "a-typical" for you, what with the tomatoes! 🙂 It'll be a perfect recipe to use your delicious homemade smoked sausage in, and I truly hope you enjoy it! Thanks for your comments.
Nasreen Nguyen
I made this for dinner tonight without ever having Jambalaya or Gumbo before in my life. My 7 year old AND my 16 month old demolished it! It was amazing (and I'm a serious foodie). Great recipe. Can't wait to show off for guests.
The Cozy Apron
Nasreen, I always really love to read when the little ones "demolish" a recipe—how awesome! Looks like you're raising your kiddos to be "serious foodies" just like you! So glad that you all enjoyed this recipe, especially since you had never had this type of dish; and I thank you for taking a moment out of your certainly-busy schedule to share your comments with me! 😉
Stephanie Smith
This was so beyond stinkin' delicious!
And not very time consuming either.
Smelled wonderful, looked wonderful and tasted too good to be true!
The Cozy Apron
Wow, Stephanie—I loved reading that! I appreciate your kind comments, and am thrilled that the recipe was enjoyed.
LaQuinda
I saw this recipe on facebook initally and decided to google it to see what other variations were out there for this dish. Low and behold I found this website! I decided to give it a try. SO SO GOOD! We enjoyed some leftovers for dinner tonight and I STILL have plenty left in the fridge. THANK YOU for this excellent recipe! We've truly enjoyed it!
The Cozy Apron
LaQuinda, that's so funny! Well, it looks like you were meant to make this particular recipe, and I'm so happy that it didn't disappoint! Thank you for taking a moment to comment on your experience, and it's great that this recipe is feeding you guys for a couple of days! 🙂
Laney
My family isn't a huge fan of okra. Do you have any substitute suggestions?
The Cozy Apron
Hi Laney, you can just omit altogether, and add a little more chicken or shrimp for the substance. Hope that helps! Please enjoy...
Megan
Could this be made in the crockpot?
The Cozy Apron
Hi Megan, yes it can! Perhaps you can start on a higher setting with the veggies and sausage/chicken, then let it simmer on a lower setting for the remaining time. Add your shrimp at the very end, maybe 3-4 minutes before you plan to serve, just to cook it through (you don't want that cooking for long, as it'll be tough and rubbery). Hope you enjoy! 🙂
Linda
My mouth has been watering since I saw this. Hope to make it tomorrow. I like fried okra but the sliminess of plain okra does not appeal to me. Does it get that slimy texture in this too? If so I'll probably leave it out. Just the thought of scooping a spoon full and having a string of slime is not appealing.
The Cozy Apron
HI Linda, that's great you're planning on making this! You know, my hubby's not the biggest fan of okra either, but still really loves this recipe. I know that "stringy-ness" you're talking about, but I didn't have that issue at all with this stew. What happens is since the okra cooks for a little while in the stew, it just thickens it but doesn't leave it slimy; I think that "sliminess" just breaks down. But I would just say to leave it out if you're leery, and want to be 100% sure it won't be an issue for you.
jessica
Hi! I'd love to make this and would especially love to use a crockpot for most of the cooking. I'm thinking of browning the meat first, as in the recipe, but then adding to the crockpot to let simmer awhile. I saw your note about adding shrimp at the end, but I'm wondering how long to cook it and if I should reduce the liquid or increase? I'm kind of new to the crockpot and don't want to ruin this! Mine has three settings: warm, low, and high. Thanks!
The Cozy Apron
Hi Jessica, to be completely honest, I don't have much experience cooking with a crockpot, so I try to give the best advice I can when someone asks me about using one for my recipes. Yes, I would brown the meat first along with those aromatic veggies, and then add in the rest of the ingredients save the shrimp. If you plan on cooking this for many hours, then I would suggest cooking it on low; and as I wrote above, shrimp only needs several minutes to cook, so just add it into the stew during the last few minutes before you plan on serving this so it retains a good texture. 🙂 Hope this helps! I'd love to know how things turn out.
Shay
Just made this dish and it was great!!! Spicy but not enough to run for cover.. I added the ça no tomatoes with jalapeño peppers and an extra tsp of tomato paste. I will make again!!
The Cozy Apron
Shay, I'm so pleased you enjoyed this! Thanks so much for sharing your experience with me!
Catherine
I made this tonight. It is AWESOME and SO EASY! I used a little more tomato paste for a slightly thicker sauce. Otherwise, no changes. My husband absolutely loved it. This will be a regular addition to our menu. Thank you so much.
Ashley
This recipe was wonderful! Great flavor and definitely a great recipe that heats up a cold winter evening.
The Cozy Apron
So glad you enjoyed this, Ashley!
Kim
Great New Year's Dish! I prepared today and it was wonderful! Thank you for being so detailed in the directions; how is as important as what! Have you tried freezing this dish? Any suggestions would be appreciated. 🙂 Happy 2015!
The Cozy Apron
Kim, so glad you enjoyed this! Perfect for a New Year's dish… And as far as freezing it, maybe try a freezer-safe container, or heavy duty ziplock bag; it should be fine. (My only concern is that the shrimp will get a little frost bite-y, or crystal-y, though I'm not 100% certain of it.) If you have leftovers, I would certainly at least try to freeze it and see how it turns out; how bad could it be? 🙂
sarah
We just made this , so so delicious!!
Hit the spot on this freezing/snowy/rainy day in Chicago!
Chelsea
Made this today to warm up the bellies of my family member's on this cold rainy day. It turned out great!!!
The Cozy Apron
Chelsea, that is perfect! So glad you all enjoyed this, and that your bellies were, indeed, warmed! Thanks for your comments.
Vivian Ware
Can minced garlic be used in this dish?
The Cozy Apron
Absolutely, Vivian!
Becky
Made this tonight. Delish!!!
The Cozy Apron
HI Becky, glad you enjoyed it! Hope your bellies were warmed!
Julie
Making it right now..
I can't wait to try-it's been on my food bucket list for some time.
I can say, I Gawr-On-Tee, it smells so YUMMY!!!!!
Thanks for sharing 🙂
The Cozy Apron
Hope you enjoyed it, Julie! So glad you finally got the opportunity to make it!
Jazmine
Where do you get andouille sausage from? I'm in Houston,TX.
The Cozy Apron
Hi Jazmine, you can typically find it at your local grocery store, in the section where they have the sausage products (smoked kielbasa, links, etc.) It's just a type of spicy, Louisiana-style sausage. Just ask someone in the meat/butcher department, if you have trouble. 🙂
Jeff McWhorter
Jazmine, you can get Andoulle sausage at just about all the grocery stores in Houston...Food Town, Gerlands, Kroger, and I'm pretty sure H.E.B. carries it too. Holmes Smokehouse is a very tasty brand.
Alycia
Hi! This sounds like the best of both worlds to me.....gumbo AND jambalaya are both doggone good this time of year! I think I'll do this up for Super Bowl Sunday. One thing..... I looked and looked in the ingredients and directions, but nowhere did I find how much shrimp you recommend for this dish. I saw the chicken and sausage, but not the shrimp amount. I can just eyeball it and get a good balance unless you have a different suggestion.
Terrific recipe that I have no doubt will be a crowd pleaser! Thanks! (P.S. - found you via Pinterest)
The Cozy Apron
Hi Alycia! The shrimp amount is found towards the bottom of the ingredients, just below the "2 cups of chicken stock"; it's 1/2 pound of shrimp, peeled. Hope you enjoy this recipe, and thanks for coming by! Have a great Super Bowl!
Kristina
Had this for dinner last night (and for breakfast today with an egg on top!). It was so hearty and delicious, just added a little Louisiana hot sauce and file powder to the pot, and as a garnish. The garlic rice was also amazing. Thank you!
The Cozy Apron
Kristina, I love that! What a creative breakfast, haha! 🙂 So thrilled you enjoyed this, and I thank you for taking a moment to share your experience with me!
Nikki
Can not wait to make this tonight! I went and bought all my ingredients on my lunch break and want to leave work early to get it started. Thanks for sharing the recipe. =)
The Cozy Apron
Hi Nikki! That's so great! I hope you enjoyed this...
Nikki
It was amazing!! I will be making this part of my regular menu. I enjoy spicy dishes myself. So I did find that every few bites I would add more heat to mine. My picture of the finished product did not look as pretty as yours, if I could upload it I would. However, I attributed that to the fact that your husband is a photographer. Ha, ha. Great recipe.
The Cozy Apron
Haha! Yes, he's my brilliant photog… 🙂 So glad this turned out great for you, and that you'll be making it again in the future. Thanks so much for taking a moment to come back and share with me!
April
This looks amazing and I can't wait to try it. I am going to add it to my menu for next week! I love Jambalaya and have always wanted to make gumbo, so this sounds like a good mix. Question though, I don't think I've ever seen fresh okra in our store, can I use frozen instead or will it mess up the consistency or will the okra be mushy? I've actually never had it before, I've always thought it look like a little scary. But I'm trying to introduce different fruits and vegs to my kids so they don't grow up sticking their noses to everything. I make them try things even if I don't like them. Thank you! I can't wait to try.
The Cozy Apron
Hi April, you can certainly sub-in the frozen okra; no problem! And your idea about introducing your kids to new foods is WONDERFUL—good mama! The okra definitely is unique in texture, so hopefully, they'll like it. But have 'em try. Hope you all enjoy this!
April
Great, thank you for responding. I'm making my list now and will be making it for dinner tomorrow night! I can't wait. My daughter loves shrimp so that may be a selling point! Thanks again.
Marche
This recipe is wonderful...my boyfriend loved it, with the exception of the celery. Note taken. BUT HONEY...this rice. It is so delicious!!! I've made it twice. And tonight I made it my adding a TBSP each of tomato paste, onion, and cilantro with the garlic. OMG
The Cozy Apron
Marche, I love those additions to the rice—it must taste amazing! I love it when people get creative! Thanks so much for sharing your experience with the recipe with me; I'm thrilled that you both enjoyed it (with the exception of the celery)! 🙂
La'Quata Wright
Hi, do I use a crock pot to make this?
The Cozy Apron
Hi La'Quata, I didn't use a crock pot, just a regular pot on a stove; but you certainly could use a crock pot, if that's more convenient. If you plan on cooking it for a longer time, perhaps a lower setting would be best as to not overcook things; and adding the shrimp at the end—the last couple of minutes of cooking—would be best. Hope you enjoy!
Greta
thanks so much for taking the time to submit such beautiful photos with your recipe. Such a nice thing to do! I am making this recipe this weekend!
The Cozy Apron
Thank you, Greta! We eat with our eyes first, they say. May you enjoy this recipe!
Gabriela
Absolutely delish!!! gonna keep this one or sure! and can't wait to try more of your recipes:-)
The Cozy Apron
Hi Gabriela, that's great! And I do hope you give other recipes a try, too!
kocolate
Absolutely delicious (I am getting a second bowl right now)!! I normally make a roux, however, I like your version as it is much lighter and easier to cook overall.
The Cozy Apron
Hi there, and thanks for your comments! So glad you enjoyed… 🙂
Guddi
Hi, I made this last night and it came out so good. Everybody loved it. Thank you.
The Cozy Apron
Guddi, thrilled to read that! Thank you for your comments.
Betty Marcus
This dish was totally amazing! Yes, it takes some doing to gather the components, slice and dice, and then assemble in sequence, but all the preparation is SO worth the effort. Our entire home smelled divine, we awoke the following morning and it was our first topic of conversation, and we couldn't wait to consume the leftovers. Serves 6-8? No way. The two of us polished it off in two fabulous dinners. Spice level was perfect. Couldn't locate fresh okra, but frozen worked just perfectly. Wow, you blew us out of the ballpark with this terrific recipe. No hesitation about making this again (soon), and it would be perfect, elegant and "showy" for company too!
The Cozy Apron
Hi Betty, thanks so much for taking the time to share your experience with the recipe! You made me chuckle when you said "serves 6-8? No way." You know, I can relate , because some folks like to enjoy really small portions, and then some of us like to be a bit more generous. (The truth is, I don't know that we, in our family, would necessarily get 6-8 servings…maybe 4-5, like you did? 🙂 ) Anyway… So glad you enjoyed!
Betty Marcus
Seriously, this recipe is Life Altering!
The Cozy Apron
Hi Betty! I love it! 🙂
So glad to read that, and thanks for sharing your experience with me.
tamika
Made this tonight... And I must say its delicious and pretty simple to make. Thanks a bunch! 🙂
The Cozy Apron
Tamika, it was my pleasure! And thank you for taking a moment to come back and share your experience with me—so glad you enjoyed this!
Elizabeth
Thank You so much for this recipe. I found it on Pinterest. I made it yesterday and it was a huge hit. I did add a habanero at the end and our heads didn't even explode. The Jasmine rice was so perfect for this dish. You taught me something new and I will definitely be making Gumbo-laya again!
The Cozy Apron
Wow, Elizabeth, a habanero! I bet it was amazing, though. Thanks so much for your comments—I'm thrilled you all enjoyed it! 🙂
Jerea
Recipe was absolutely great. It came out really good!!!
The Cozy Apron
Jerea, so glad to read that! Thanks for coming back to comment on your experience. 🙂
Nancy
Made this tonight and it was incredibly good! My husband said this is now his favorite dish (as I write this, he's in the kitchen grabbing 3rds), so looks like I'll be making this more often. Thank you so much!
Nancy
PS: My husband is also a film maker and he made a video of me cooking this dish.
https://youtu.be/bp7ERXBip5o
Tanya
I just made this and it is amazing:)
My family loves it!!! I adjusted the spices to make it a little spicier but other than that I followed it exactly and it turned out wonderful
Belinda
I tried this recipe Sunday and now I'm getting request. Soo delicious. Thanks for sharing your recipe.
The Cozy Apron
Belinda, thank you for that, and it was truly my pleasure. So glad you this was so enjoyed!
Dave
This looks great and I'm keeping it. I live in an assisted living facility so I can't make it but I may share it with the kitchen staff OR, maybe someday, I'll get out of here and try it myself!!!
The Cozy Apron
Dave, thanks so much for your wonderful comments, and for sharing your amazing enthusiasm and optimism! I do hope that you can give it to the kitchen staff to prepare; or even better, I will remain hopeful that you, yourself, will have the opportunity to prepare this as a treat to enjoy!! Thank you for stopping by to share!
Dee
I tried this two weeks ago, it was sooo good. I am cooking this again today. Thanks for the recipe.
The Cozy Apron
Dee, this is perfect for this time of year—I'm so happy you've been enjoying it! Thank you for your comments.
Veronica lankford
First website I came to because it looked so good and it was amazing! Of course I made some tweeks to it but yea so good! I live for spicy so I added habaneros which my husband and two kids weren't happy about but they left all the rest to me in the crock pot and I got some whole wheat tortillas ! Amazing thank you
The Cozy Apron
Veronica, that's awesome—nice & spicy! 🙂 Glad you enjoyed!
Marsha Gainey
Both the stew and the rice were delicious! They complement each other well. They made a huge amount so I got a lot of leftovers. The only change I made was to halve the cayenne and the black pepper, which gave it a pleasant burn.
The Cozy Apron
Hi Marsha, thanks for commenting. So glad you enjoyed the complete meal! 🙂
Micelle
Okay, I LOVE your Italian “Drunken” Noodles recipe and have made a couple of times. I just sent hubby to the store to get what I need for this recipe. Hope it's half as good!
The Cozy Apron
Hi Micelle, glad you've been enjoying the Drunken Noodles recipe, hah! 🙂 I truly hope that you and your hubby enjoyed this, as well.
Tynesha
great recipe!
The Cozy Apron
Thanks so much, Tynesha! 🙂
Alan Brown
Being a N'awlins boy, born & raised there 40 years, I know a little something about rouxs, gumbos, jambalaya and etouffe and even court bullion. I must say my wife and I made a double batch of gumbolaya tonight.
The love we put into making it, was rewarded with the joy of eating it. Knowing a little about browning veggies and proteins, ours came out as dark as yours and absolutely delightful to to eat with the fragrant rice! Thank you for this wonderful addition to our kitchen repertoire! We will make it again and again. Alan & Margaret Brown, Midland Michigan. The only change made was I used Emeril's creole spice recipe instead of cayenne because my wife can't take the heat. Still it is a labor of love that is richly rewarded, if done correctly. I took pictures of making it but don't see anyway to upload them to these comments.
The Cozy Apron
Hi Alan, I really appreciate your comments! (And I'm a fellow Michigander, so it's doubly happy to hear from you from my home state!) Yes, the more one takes the time to brown things up, the darker and richer the color and flavor will be. I'm honored that you being a connoisseur of these types of recipes, enjoyed it so much, and are adding it your "kitchen repertoire"! Thank you to you and your wife for taking a moment to share your experience with me. 😉
Sovy
Can I make it without the okra? Thanks
The Cozy Apron
Hi Sovy, absolutely! Just leave it out. 🙂
Juan Harris
I want to make this recipe, but I want to double the servings. Should I double the bell pepper, onion and the celery? Thank you.
The Cozy Apron
Hi Juan! Yes, if you're looking to make enough to feed double the amount of people (from 12-16, depending on portion size) then I would double all of the ingredients. You'll probably want to make a pretty big pot! 😉 I hope you enjoy this!
Vallon
Is it dried or fresh bay leaves?
The Cozy Apron
Hi Vallon, you can use either, but I use the dry ones. 🙂
Nora
I just made this a it was DELICIOUS! I cooked it for like 10 more minutes and that thickend it up quite a bit more.
The Cozy Apron
Hi Nora, sometimes a few extra minutes thicken things up beautifully! Glad you enjoyed this!
Janet Bradley
Does this have enough liquid in it to eat as a soup? I could also make the rice (plain) and eat it that way also.
This sounds ABSOLUTELY AMAZING. I did just print it and am gonna try it as just a soup.
Anonymous
This recipe is amazing. I made this and my friends loved it so much they begged me to share the recipe. I used Turkey sausage and left out the celery but the next day I was left with an empty pot and wanting more.
In fact I just got some ingredients from the store and I'm about to make a fresh pot.
The Cozy Apron
That is so great! I love it! 🙂 And thanks so much for taking the time to come back and comment on your experience—I hope you enjoy the fresh batch as much as the first one!
rip amontea
This is definitely a keeper!! have made it twice so far, it only gets better and better.
The Cozy Apron
Rip, glad to hear that. I love that you've been enjoying this recipe—perfect for the cold weather! Thanks for your comments.
Laura D.
This was insanely delicious!! Crazy good. I used frozen cut okra and it worked great! This will be going into the meal plan rotation!! Thank you for sharing!!
The Cozy Apron
Laura, it was my pleasure to share, and I'm thrilled that you enjoyed it so much! The frozen okra is a perfect, quick sub-in; I love the convenience of it, too. Thanks so much for your comments!
Brian
Delicious...Just made this recipe and it turned out fantastic. Will absolutely keep this one in my go to recipe list!
The Cozy Apron
Brian, that's excellent! Glad you enjoyed! And thanks for taking some time to share your experience with me.
Karen
I made this the other night and it was absolutely amazing!
The Cozy Apron
That's great, Karen! So glad you enjoyed, and thank you for your comments!
Emily
Made this tonight, I couldn't find okra at Trader Joe's, so I upped the tomato paste and only used a 14oz can of diced tomatoes.
Turned out nice and thick, which I prefer. It was a tad salty, though that may have been the sausage brand I used / me being a tad too generous with salt by accident - it balances out pretty well with some extra rice.
Great recipe, I'll definitely make it again, and perhaps omit adding salt to the seasoning step.
The Cozy Apron
Hi Emily, thank you for sharing your process and experience with the recipe. So glad you enjoyed!
Jeannine
I was looking for something for a COLD tailgate recipe! Just found it! I will have to make this Saturday afternoon though. Do you think it will be fine heated up the next day? I'm thinking either omit the shrimp and add a little more chicken or wait and add the shrimp at the stadium parking lot on Sunday morn.....your thoughts? Can't wait to try this!
The Cozy Apron
Hi Jeannine, I'd just make it as is! I look at it this way: if you made this and had leftovers, you'd just reheat them the next day, anyway, right? So as long as you gently reheat it for the tailgate party, then the shrimp should be just fine. You can totally make this ahead—as a matter of fact, it'll taste even richer. Hope you enjoy.
Tinisha
This recipe is bursting with flavor! I did add sugar to take the bite off the tomato, but overall perfect meal for a cold winter day.
The Cozy Apron
Wonderful Tinisha—and great idea to add that pinch of sugar if the tomatoes are a bit sharp. So glad you enjoyed this! 🙂
Dawn
I was going through some of my recipes looking for a yummy stew, due to the rainy cloudy day I'm craving some soup or a yummy stew and I came upon your recipe for Gumbalaya and I actually have all the ingredients on hand! I'm so excited to make it today. Can you tell me about how many this serves as I will be feeding myself and 3 very hungry men and maybe an extra person
The Cozy Apron
Hi Dawn! Just below the recipe title is the servings—this one serves about 6-8. So you should be just fine with the folks you are serving, even if your portions are a bit larger. So glad you're thinking of making this! Enjoy!
Richard Dean Anderson
I just prepared this recipe with slight variations and LOVED IT! I had never cooked a creole-inspired meal, but I love eating that type of food - so after browsing the internet I chose this recipe. For northerners, like me, who don't have ready access to "Creole Seasoning" - you'll have to google that too, but it was relatively easy (just be sure to google it before you go grocery shopping in case you need something).
So here's what I'd add to my commentary:
- based on the amount of creole and cayenne spices I added - the recipe/portions listed in this recipe would have been very tame, in my opinion.
- I probably added 3-4x that amount and it was still "medium" heat.
That said, I'd probably do it that way again -- start with low "heat" and then add more to suit my taste. It's easy to add more, impossible to take it back out.
Thanks for the recipe and making my first attempt a success!
The Cozy Apron
Hi Richard, what a wonderful comment full of great tips for others that may be new to preparing a recipe like this. Thank you for sharing! I'm truly excited that you enjoyed the recipe, and that you also really seemed to enjoy the process, as well! (And I'm honored that you chose my recipe, after certainly seeing many others during your search, to try out. 😉 ) Happy cooking (and eating!)!
Lisa
Tried this recipe last night and it was a big hit with me as well as my sons. They had it with rice and I ate mine with cauliflower rice. Delicious and will definitely make again.
The Cozy Apron
Lisa, so glad to read that you all enjoyed this! Nice sub with the cauliflower rice for yourself, by the way. Thank you for your comments!
roxanne
I'm trying this recipe today
a great day for a hot bowl
20 degrees in Illinois
The Cozy Apron
Hi Roxanne, hope you enjoy!
Joanna
Hi. Quick Question? I only have pickled okra? I couldn't find any fresh at the store. If i drain the juice and slice can i use it? or will the pickled flavor ruin my stew??
The Cozy Apron
Hi Joanna, I wouldn't use the pickled okra, as it would definitely add a tangy note to this dish that I'm not sure you'd want. 😉 Sometimes fresh okra can be hard to find, but they often carry cut okra in the frozen section, if you're interested in checking. Otherwise, feel free to just leave it out. Hope you enjoy the recipe!
Rene
Can you use frozen okra if fresh is unavailable?
The Cozy Apron
Hi Rene, absolutely! Hope you enjoy!
casey
I'm thinking about making this for some friends coming over for dinner.
Do you think I could make everything the night before except for the shrimp and the rice. Then the next day heat it up and then at that point add the shrimp?
Just trying to save some confusion the night we have people over.
Thanks
The Cozy Apron
Hi Casey, great question! Here's what I'd do: prepare the stew minus the shrimp; then, I'd actually sear off the shrimp in a pan, separately, and keep them on a plate and in the fridge. When you're ready to serve the stew and it's reheated, then add the shrimp in at the end just to allow them to warm up. That way, you're only making your rice the day of. Hope that helps, and that you all enjoy!
shanna
I made this last night and it was good. I didn't use the shrimp and used a grilled chicken breast along with just regular smoked sausage. I accidentally used 2 tbsp of the paste and some crushed tomatoes before realizing to put the diced. I don't really care for slimy okra so I fried mine and put it over the top of this and the crunch made it great. Great recipe thanks for sharing
The Cozy Apron
Hi Shanna, my pleasure! And way to make this recipe your own! Thanks for commenting.
Sharon
I tried this recipe with a few minor changes just because of personal preferences and it was very delicious, its going in my keepers box for sure. Thank you for sharing this wonderful recipe.
The Cozy Apron
My pleasure, Sharon; and I'm glad you made it your own! 🙂
Angie
Made It for dinner so good!! Thank you for this yummy recipe!! ☺️ the whole family loved it
The Cozy Apron
Ah…I love it when the whole family "loves it"! 🙂 So glad you enjoyed, Angie. Thanks for sharing your experience with me!
Angela
Can you make this in a crock pot? It looks so good!
The Cozy Apron
Hi Angela, there's no reason why you couldn't! Hope you enjoy!
Stacey
This looks so delicious. I'm making it tonight. One question, all I have is a 4 quart pot will that work? Thanks, love your recipes.
The Cozy Apron
Hi Stacey, thanks for your kind words! I think it should be alright—I'm wondering if it'll be quite full (I'm trying to imagine a 4 quart pot, since mine are all a bit bigger), but I'm hoping it'll work. Fingers crossed!
stacey
HI again. I just wanted to let you know I found a bigger pot. And OMG!! It turned out amazing! My boyfriend was in awe... He couldn't say anything except mmm and oh my, so that's a good sign. I will definitely be making this again. Thank you so much for the recipe
The Cozy Apron
That's great! So glad! And I'm excited that your sweetheart enjoyed this so much...job well done! 🙂
Nola Lasiter
I have to say, This is the best I have ever had!!!!!!! My family loves this! I seem to crave it. You are a remarkable cook!!! Wonderfulllll
The Cozy Apron
Nola, you are so kind! I'm thrilled you guys are enjoying this, and I totally know what you mean when you say you "crave" this—I'm actually craving it, myself, as I write this, since it's now been a little while since I've prepared it for my family. Thanks so much for sharing your experience with me!
Betty Marcus
Ingrid: I've catered privately for years, so I'm a compulsive recipe collector. In a good year, if I have five 5-star recipes we have loved and prepared several times, it's been a typical year. In 2015 when I came across your Gumbo-laya recipe, it blew every other recipe for 2015 and the previous 10 years right out of the water. No kidding, it is "life changing" and astronomically delicious. There isn't anything I would change about it...we love the heat, the rich and deep flavors, the color, the smell, the presentation, and we even wake up the morning after the consumption of this amazing dish thinking about it, and we always have enough for another dinner and a light lunch. Truly an amazing recipe, and it's our All-Time Favorite....Fall, Winter, Spring and even Summer. I've even called a friend and told her not to bring lunch to work so I can share some of this magic with her...
The Cozy Apron
Dear, sweet Betty, I truly couldn't ask for a nicer comment—you made my day! I'm totally flattered! Glad you and your family are enjoying this in every season, and that you all have found some comfort in it; I was also so thrilled to read that you're sharing this with your friend—hope she can taste the love and care you surely put into the preparation! Thank you so much for taking the time to share your thoughts and experience with me...happy cooking to you!
Cheyenne Deason
This recipe looks AMAZING! My husband will LOVE it! He is a spice junky... Is there any chance you might be able to share the adjustments for your spicier version please?
The Cozy Apron
Hi Cheyenne, I love fellow spice junkies, lol! 🙂 I don't have actual quantities as far as extra spiciness goes—that's a really personal thing, because everyone will have a different level of what they deem "too spicy" or "not spicy enough". What I would suggest is using your own palette as a guide, or better yet, if your' hubby's around, ask him to taste and see if he'd like to add more spice or not. You'd just up the cayenne pepper level—maybe taking it up by a 1/4 teaspoon until you reach desired levels. Plus, an even easier way would be to add hot sauce at the end to individual bowls, or jalapeño slices! Hope you enjoy!
Ginger
This is by far one of my favorite recipes. I make it all the time, especially when we are having dinner guest. It is so much easier than a traditional Gumbo and so yummy.
The Cozy Apron
Hi Ginger, so glad this is a "go-to" recipe for you! Thrilled you are enjoying it and that it is simple for you, and that you are sharing it with others providing a little love and nourishment through something home-cooked. Thanks so much for sharing with me!
Amanda
This is on my stove right now and my house smells amazing. Only a couple of changes because I didn't want to make an extra run to the store. Chicken thighs instead of breasts, frozen okra because fresh isn't available where I live and no tomato paste. I did up the spice by seasoning the chicken with the creole spice before cooking. Maybe it was too much because my husband and son left after the chicken hit the cast-iron but I hung in there coughing and all and now it tastes perfect.
The Cozy Apron
Amanda, lol—glad you hung in there at least! 🙂 Great substitutions to make the recipe work; and I hope that you all enjoy (or enjoyed) this very much! Thank you for commenting.
Blanca
Hi, This looks lovely and as weather turns is perfect for a family meal! My question is, would the okra be slimy?? I always use it but roasted or whole in dishes.
The Cozy Apron
Hi Blanca, you won't taste it in that way. I'm a huge fan of it, slimy and all, lol—but you could easily leave it out, if you have an aversion. It simple aids in the thickening, but it doesn't taste slimy. 🙂
Janis Higgins
Ingrid~this is one of our favorite recipes. It is on the stove simmering right now. I add a little more spice than called for. My husband loves to take this to work the next day. Actually, it thickens up much more and he loves it. One day he brought a bowl for a co-worker and was told he is a lucky man to have a woman cook like this for him.
Thanks again for this treasure.
The Cozy Apron
Janis, that warms my heart so much!! Thanks for sharing that with me; I especially love that you, personally, were honored with such kind words from your hubby's co-worker—there's nothing like an acknowledgement like that to make a woman just want to pour her love and her heart into her cooking experience. That is the best form of "thank you", isn't it? So glad you both (as well as co-workers, lol!) are enjoying this recipe!
Marcel Clement
Hi Ingrid, trying your Gumbo-Laya recipe tonight... unfortunately there was no Akra to be found at our local grocery stores today so a quick Google search indicated that green beans or eggplant would be an acceptable substitute... however, will have to add cornstarch or flour for the thickening aspect! Anyway, cheers from Ottawa, Canada! 😉 Marcel
The Cozy Apron
Hi Marcel, cheers to you, too! I hope your substitutions work out—you must try the okra someday if you can find it. Happy cooking! 🙂
Corrine Lawrence
This is fantastic! I served it over cauliflower rice (as we are low carb) and it was awesome! Definitely adding it to our repertoire!
The Cozy Apron
Hi Corrine, how wonderful! So glad you enjoyed, and what a perfect sub the cauliflower rice is for low-carb. Lovely! Thanks for commenting, 🙂
Jill
Found this recipe on Pintrest this weekend and new I immediately had to add it to dinner for the week and was I right. It's turned cold in So Cal, so we were ready for a heartier meal than chicken on the grill and this hits the spot! It was a quick easy to prepare and is simmering on the stove now. Everyone has come down to ask for a taste because you can smell the wonderful fragrant deliciousness through out the whole house. They haven't even had it for dinner yet and have asked me to make it again. I was out of rice somehow so have decided to serve it with orzo and that seems to be a good choice.
The Cozy Apron
Hi Jill, you're a fellow SoCal person—love it! Yes, it's definitely been good weather for this recipe, and I'm so glad you made it! Thrilled it was enjoyed (even before being completely cooked, lol!), and that you were able to find a good sub-in with the orzo. Thanks so much for sharing!
Kristin
Can you add red beans to this recipe? Since we will be serving about 25 portions?
The Cozy Apron
Hi Kristin, wow! 25!! Amazing. 🙂 You certainly can add in beans—it'll be a little different, but why not? It'll certainly help you stretch the recipe. Hope you enjoy, and happy cooking!
Peg Gibbs
Thinking about having Mardi Gras party with this recipe.
Can you put in slow cooker, and if so how long? Also, can I use frozen shrimp to be put in at a later time. Perhaps 1/2 hour before cooking is done.
How is this to freeze as I would like to make it before party.
Some people prefer rice which I would have on the side and quinoa pasta, along with spices to help themselves.
Any other suggestions. Thank you.
The Cozy Apron
Hi Peg, I'm excited you're thinking about preparing this as part of a Mardi Gras party! To be completely honest with you, I am no expert when it comes to slow cookers; I don't use one, so I would be "guess-timating", lol. The ingredients are all pretty tender and nothing needs to be "cooked to death"; so I would say that a lower setting for a few hours would probably work best with a recipe like this. And as far as freezing, I don't know I'd recommend that. You could easily prep this a few days ahead (3-4 even) and the flavor would be nice and deep and rich; so that's an option. And adding in frozen shrimp about a half hour before serving should work fine—just make sure they're cooked through but not overdone. Hope that helps a little! 🙂
Diane
Thank you for a winner of a recipe! Made this for a small Mardis Gras dinner - it was a DELICIOUS hit!
Prepared it the day before, which made the dinner so much easier to prepare for.
The Cozy Apron
Hi Diane, great that you made it ahead- so glad that it was a hit for you! Thanks so much for sharing!
Stephanie
Really enjoyed this! Similar to sauce piquant. Will make again.....and again!!
The Cozy Apron
Hi Stephanie, that's great—so glad you liked the recipe!
Stephanie
I just ran across this recipe on Pintrest and cant wait to cook it. Being Cajun and from Louisiana meals like this are always on the table. I love a good traditional chicken and sausage gumbo anytime of the year and this recipe will definitely make mouths water and ponce (stomach) happy.
The Cozy Apron
Hi Stephanie, thank you for your comments! Yes, I think you'd enjoy this little "fusion" jamabalaya & great mob. Quick & easy to make! Thanks for stopping by.
Janet
Luv this! I put this on cauliflower rice
The Cozy Apron
Janet, that's a great substitution! So glad you enjoyed.
Brenda Lockhart
Hello: I was just wondering if you or anyone else has ever heard of making Jambalaya without the shrimp.My husband & I are not big seafood fans & in fact he is allergic to scallops.But this sounds so good & I would love to try it without thew seafood if possible. I just don't want to waste it all by having to throw it out if you skip the seafood in it.Thanks so much. Glad I found your site & I really really hope you or one of your other readers can help me. Huggz Bren
The Cozy Apron
Hi Brenda, you're in luck, as it's an easy solution: simply leave it out, and substitute more sausage and/or chicken! Hope you enjoy!
Dena
We love this recipe! Delicious!
The Cozy Apron
That's music to my ears, Dena! Thanks for sharing!
Phyllis
I think this sounds really wonderful and would love to try it. My question is will it taste alright without the okra. My family really doesn't like it so I must leave it out. Is there another veggie I could use in place of it.
The Cozy Apron
Hi Phyllis! That's funny, because my hubby is not the biggest fan of okra, either; so I would suggest that you simply leave it out. There really is no substitute for what okra uniquely brings, so feel free to skip it, and continue with the recipe. Hope you and your family enjoys this!
Elaine Skinner
Making this tonight for the second time. Soooo good!
The Cozy Apron
Hey, that's great, Elaine! So glad you're enjoying the recipe! ❤️
Serena
I have made this a couple times now. It is amazing! My husband and I love it! Thanks for the recipe!
The Cozy Apron
Serena, that is music to my ears! I’m so happy to read that. May both you & your hubby continue to be comforted by it, and kept cozy & warm during my The winter!
Sue
We made this tonight for a hearty meal on a cold evening and absolutely loved it! Flavors mixed well and lingered on and on. We paired it with a German Riesling. This is a keeper recipe! Thanks!
The Cozy Apron
Sue, that Riesling sounds perfect with the spiciness in this dish! I’m thrilled you enjoyed the recipe, and I appreciate you taking some time to share the experience with me.
Antroy
I made this tonight and it’s absolutely amazing.
The Cozy Apron
Hi Antroy, that’s so great! I’m thrilled you enjoys this!
John R.
This sounds delicious I can't wait to try it, I love spicy food. What can a person use in place of Okra? It's not available to me in the sticks of northern Montana.
John
The Cozy Apron
Hi John, feel free to leave it out and maybe just add a little extra bell peppers or some of the other veggies, if you like. I've prepared it without for folks who weren't fans of the okra, and it turns out just fine! Hope you enjoy.
Shannan
I made this tonight and it was absolutely fantastic! Wouldn't change a thing. Thank you for this delicious recipe.
The Cozy Apron
Shannan, the pleasure is all mine—I'm so glad you enjoyed it, and I thank you for taking a moment to share your thoughts and experience!
Mary Jo
I’ve made this twice now, and both groups I made it for loved it! The second time I made it a couple of days before, & believe it was more tasty than the first time. Will definitely make again. Thanks for the recipe.
The Cozy Apron
Hi Mary Jo, I'm so happy to read that! Glad to see folks sharing our recipes with friends and family. Thanks for letting me know that this one's a keeper for you!
Jodi sanchez
Made this Friday exactly as described, was delicious full of flavor wasn’t that hard. The rice omg amazing delish. It’s worth it,
The Cozy Apron
Hey Jodi, that's great! I'm so very happy you found the recipe easy and tasty! Thank you for your comments.
Lori
This was absolutely amazing!!! We like things spicy, so I doubled the Cajun seasoning. I also doubled the shrimp (leaving the tails on for flavor) and substituted zucchini for the okra, as the two men in my household don't like okra :-(. We all agreed that I will be making this again, but WITH Okra. Sorry guys, it's the women's turn ;-).
The Cozy Apron
Lori, I'm thrilled to read that you enjoyed the recipe!
I'm so sorry you were forced to forgo the okra, lol...but next time, as you said! 😉 (Especially if you're the one doin' the cooking!)
Thanks for commenting!
Gerry
I am an 84 year old Cajun who has been eating gumbo and jambalaya all of my life, but this is something that I have to try as soon as I can get to the store to get the ingredients. There's just one thing missing, green onions.
The Cozy Apron
Gerry, I really appreciate your comment! I makes me so happy that you'd like to try out my little version of Cajun-inspired cooking, and I really do hope you enjoy this warming recipe.
And yes—add those green onions if you'd like! 🙂
allie
would you mind telling me how you adjust the spices for fireball level? I'm making this for someone's birthday and we are fire breathing dragons.
also how might this translate to an instant pot?
The Cozy Apron
Hi Allie! Your comment made me smile—I love that you guys are spicy food fiends!
I would say sprinkle in extra cayenne pepper and some red pepper flakes at the end. Since you're preparing for this your palate, just taste as you go, adjusting according to how much "heat" you all can take. And when you're breathing fire? Then you'll know you're good, lol! 😉 (Also, serve with hot sauce on the side!)
As for your question about the instant pot, I wish I could give you more solid advice, but since I don't own one myself, I'm no expert. I'd say just follow the recipe pretty much in the same way, simmering on a low or gentle setting, adding in the shrimp at the end just until cooked through.
Hope you all enjoy!
allie
I'll let you know how it turns out! If I make it late Tuesday night will it still be good on Friday? I want a few days for the flavors to develop but I don't know if that's too much time
The Cozy Apron
I think that should be just fine!
Melissa
Oh, this is so delicious, and my home smells wonderful...made it earlier today to give it time to rest before supper tonight (though, of course, one must taste here and there for quality control)--perfect for this cool, rainy weather we're having right now. I wasn't able to find the Andouille at my local store, but I subbed smoked turkey in its place; to account for the lack of seasoning missing from the turkey, I mixed-up and added a heaping tsp of Emeril's Essence Creole Seasoning to the stew, since another commenter said he'd had luck with it. And, oh, that rice...can't wait to try it with other dishes. This is #40 for us! I might have to throw a party when we reach #50! Love, Melissa
The Cozy Apron
Hey Melissa, great to hear from you!
You are just flowing with these recipes—I can't tell you how happy it makes me to have you and your family enjoying them so much, so congrats on #40!
I hope you all have a wonderful dinner this evening, and I really appreciate you sharing this with me!
Linda
I have made this recipe many time over the years and wanted to thank you for sharing it. It has become a family favorite and it is always good on a chilly day like we are having today.
The Cozy Apron
Linda, thank you so much for letting me you and your family have enjoyed this recipe over the years—so wonderful!
May you all continue to gain much pleasure, comfort and nourishment from it for many years to come!
Toots
Just finished making this. Gave it a taste to check for need for seasoning adjustments...it was perfect, didn't need to add a thing! I couldn't find okra anywhere...I decided just to put in some green beans which I sliced in thirds. Other than that, I followed the recipe exactly. Delicious and great for the cold weather we have right now
The Cozy Apron
Toots, the green beans were a terrific substitution! So glad you enjoyed the recipe!
Blake
Does the okra give it the slime like it does in gumbo?
The Cozy Apron
Hi Blake, yes, okra has that bit of "slime". I don't find it to be too much, or even taste it/feel it in the stew, but if you're not a fan of the okra, better to leave it out than not enjoy.
Kelly
Can I substitute sweet peppers for the green pepper? I don’t have access to green at the moment.
The Cozy Apron
Hi Kelly, absolutely! Use whatever you have on hand, just know that the flavor will (obviously) be a bit sweeter. 😉
Hope you enjoy!
Ed
Your recipe looks good. Of course you can call it whatever you wish, but do you realize there is already a name for this dish: Sauce Piquante.
Steve
FANTASTIC!!!!!
great mixture of seasonings, I did substitute home canned elk and venison in place of the chicken, otherwise the same. Used instapot instead of dutch oven worked great for those that wonder.
The Cozy Apron
Hey Steve, that's wonderful! Thanks so much for sharing your experience, and even your personal tweaks.;-)
Glad you enjoyed!
Korlu Bosillo
Such an amazing recipe! I have been making this meal since 2013 when I was in college, and it would last me a whole week! Now, I have been married for 3 years and I continue to make this recipe every winter. It tastes amazing and I always get compliments when I make this for my friends, family and even coworkers.
The Cozy Apron
Korlu, I am so touched by your comment!
The fact that this recipe has been with you for 7 years now, since college (which is especially precious to me), is so heartwarming to know.
I'm so glad it's been such a comfort to you, and has nourished your body and soul (and even that of your friends, family and co-workers!) in the way that it has.
Thank you for allowing me the privilege of knowing this! 😉
Korlu Bosillo
You are very welcome! Thank you for sharing this wonderful recipe!
Debbie
I found this recipe on Pinterest and decided to try it. I can’t stress enough how simple, quick and tasty it was. My family loved it and so did my neighbors. Thank you and keep the recipes coming. Delish...
The Cozy Apron
Debbie, thanks so much for saying so!
I'm so glad to read that so many of your loved ones and friends have enjoyed this—how wonderful that you've shared it so lovingly!
I hope you have the chance to peruse more of the recipes on the site, and find much nourishment and comfort in them. 🙂
Theresa
Huge fan of this recipe. It's perfect! Thank you 🙂
The Cozy Apron
Theresa, so glad to read that! May you continue to find nourishment and comfort in it.
Tracy
So delicious. I only use this recipe
The Cozy Apron
Oooh, do I love to read that, Tracy... 🙂
Thanks so much for taking some time to share this with me, and may you enjoy this recipe for a long time to come!
Happy cooking to you!
melissa
Made this today and it is incredible!! Thank you for the recipe!
The Cozy Apron
Hi Melissa, I'm thrilled to read that! So happy you're enjoying the recipe, and may it keep you cozy during all seasons. Happy cooking to you!
Stephanie
This recipe is absolutely amazing! Thank you so much for sharing! It has become one of our cherished family recipes, to be passed down to future generations.
The Cozy Apron
Hi Stephanie, I really appreciate your comment!
I am always so grateful to read that a recipe of mine becomes a beloved meal, and the thought of this cozy little gumbo-laya being passed down to future generations is such an honor. Thank you for sharing this with me, and may you all continue to enjoy the recipe and be comforted by it.
Happy cooking!
Marsha Gainey
This was delicious! It made a huge amount. I used brown jasmine rice so it took longer to cook than in the recipe. The garlic rice was as great as the gumbo-laya. Definitely a keeper.