Gumbolaya. Jambalaya (/ˌdʒæmbəˈlaɪ.ə/ JAM-bə-LY-ə, /ˌdʒʌm-/ JUM-) is a popular dish of West African, French (especially Provençal cuisine), and Spanish influence. The BEST Jambalaya Recipe -- made with shrimp, chicken and Andouille sausage, veggies, rice and the most delicious zesty Cajun seasoning. Cajun Gumbolaya combines the flavors of gumbo and jambalaya for a flavorful cajun dish with shrimp, chicken, sausage, okra, and Having some Louisiana roots, Cajun Gumbolaya is a family favorite.

Depending on the sausage you purchase will. The quintessential dish from New Orleans, this authentic Jambalaya recipe features chicken, andouille sausage, shrimp, and a whole host of Southern flavors! Skillet Gumbolaya from Deep South Dish blog. You can cook Gumbolaya using 18 ingredients and 5 steps. Here is how you cook that.

Ingredients of Gumbolaya

Prepare 6 slices of smoky bacon, chopped.
It's 3 tbsp of all purpose flour.
You need 3 sticks of celery, chopped.
You need 1 of green pepper, chopped.
Prepare 1 of medium onion, chopped.
Prepare 1 tsp of garlic powder.
It's 1 tsp of dried oregano.
It's 1 tsp of dried thyme.
You need 1/2 tsp of cumin.
Prepare 1/2 tsp of paprika.
Prepare 1/2 tsp of cayenne pepper.
Prepare 1 1/2 tsp of salt.
Prepare 3 cups of chicken stock.
You need 1 tsp of sugar.
Prepare 1 of medium (14 oz.) can whole tomatoes.
It's 1/3 cup of long grain rice.
Prepare 1 of bay leaf.
You need 1/2 lb of raw prawns (31/40 size), shelled and deveined.

A cross between gumbo and jambalaya, this quick and easy skillet meal packs a burst of gumbo flavor, but without the usual lengthy time commitment. Opinions often differ on what jambalaya ingredients should be in the pot. Everyone will agree, thought, that this jambalaya recipe is the best around. This Slow Cooker Jambalaya is a great way to make this New Orleans favorite with less effort!

Gumbolaya instructions

Put a medium pot on medium heat. Add the bacon and fry until toasted and crispy. Remove the bacon and set it aside..
Top up the bacon grease in the pot with some veg oil. You want about a half cup of oil in there. Add the flour, and whisk until the roux is a deep caramel colour and gives off a nutty aroma, about 5 minutes..
Add the celery, green pepper and onion to the pot. Let cook for 1 minute to soften slightly. Add the spices, dried herbs, salt, and several grinds of black pepper. Let cook for 2 to 3 minutes, stirring occasionally..
Add the chicken stock and sugar to the pot. Add the tomatoes and their juices, using your hands to break them up. Rinse the rice once with cold water, then add it to the pot along with the bay leaf. Simmer for 15 minutes, stirring frequently..
Add the prawns to the pot. Simmer for 5 more minutes, still stirring frequently. Add the bacon back in. Serve the stew with some nice, fluffy bread..

It's loaded with shrimp, chicken, sausage, and Creole seasonings. Used as a substitute for "oops". It was good but not as dark and thick as yours looks.mine was light and a little runny. I must say my wife and I made a double batch of gumbolaya tonight. ???? This Chicken and Sausage Jambalaya dinner is healthy comfort food that is made in just one pan!