Gumbolaya – Cozy Apron’s Delicious Fusion of Gumbo + Jambalaya

Sometimes you can’t decide between gumbo and jambalaya… so why not have both? That’s where Gumbolaya comes in—a flavorful, cozy mash-up of the two Southern classics. This recipe originally comes from The Cozy Apron (full credit to them 🙌) and I’ve made it more times than I can count. Every single time it’s fabulous.

I love gumbo. I love jambalaya. And this dish is the perfect marriage of the two. Served over fragrant garlic rice, it’s hearty, spicy, and ready in under an hour. That’s right—big flavor without spending all day at the stove.

My Southern Food Love Affair

Living in the South has given me a deep appreciation for southern cuisine, but I’ve actually been making this recipe for years. The smoky andouille sausage, the okra (which thickens the stew beautifully), the Creole seasoning, the shrimp, the chicken — it’s got all the layers of flavor you expect from gumbo or jambalaya, but faster and easier.

I’ll admit, I sometimes double the shrimp because… well, why not? 🦐 Tonight, I stuck to the half-pound, but when I’m craving something extra, I go all in with a pound. And I always finish my bowl with a few shakes of hot sauce (because I like it spicy!), but you can adjust to your own taste.

One thing I’ve learned—don’t overcook the shrimp. I usually turn the pot off before they’re fully done, because they’ll keep cooking in the hot stew. Perfectly tender shrimp every time.

And let’s talk about flavor—honestly, it tastes even better as it sits. Once it cools down a little and the flavors have had time to meld, you really get all those deep layers of smoky, spicy goodness.

Recipe – Gumbolaya with Fragrant Garlic Rice

Original Recipe HERE

Serves 6

Nutrition Info

705 calories (with about 1 cup cooked rice) as per The Cozy Apron

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Gumbolaya Ingredients

2 tbsp olive oil
1 lb spicy andouille (or smoked) sausage, sliced
8 chicken tenderloins (or 2 skinless/boneless chicken breasts), cut into bite-size pieces
Salt and black pepper
3 ribs celery, finely diced
1 large onion, finely diced
1 large bell pepper, finely diced
2 bay leaves
1 tbsp Creole seasoning
1 tsp cayenne pepper
3 cloves garlic, finely chopped
1 heaping tbsp tomato paste
½ lb okra, sliced into ¼ – ½” thick slices
1 (28 oz) can organic diced tomatoes with juice
2 cups warm chicken stock
½ lb peeled and cleaned medium shrimp (raw) – sometimes I use 1 lb
1 tbsp flat-leaf parsley, chopped
1 tbsp cilantro, chopped
crushed red pepper flakes (optional)

Fragrant Garlic Rice Ingredients

1 tbsp olive oil
2 large cloves garlic, pressed through garlic press
2 cups jasmine rice (un-rinsed)
1 tsp sea salt
¼ tsp cracked black pepper
3 cups water

Instructions

Brown the sausage and chicken: Heat olive oil in a large pot or Dutch oven over medium-high. Brown the sliced sausage, then remove. Add chicken with a little salt and pepper, brown for 2–3 minutes, then remove.
Build the base: Add celery, onion, and bell pepper to the same pot. Sauté 2–3 minutes, then stir in bay leaves, Creole seasoning, cayenne, ½ tsp salt, and ½ tsp pepper.
Flavor boost: Add garlic, stir until fragrant. Stir in tomato paste and cook for 1 minute to remove the raw flavor.
Simmer: Add okra, diced tomatoes with juice, warm chicken stock, sausage, and chicken. Stir well and simmer uncovered on low/medium-low for 20 minutes.
Cook the rice: While the stew simmers, heat olive oil in a medium pot. Add garlic, sauté until fragrant. Stir in rice, salt, and pepper, toasting for 2 minutes. Add water, cover, and simmer about 20 minutes until tender. Fluff with a fork and keep warm.
Finish the stew: Add shrimp to the simmering Gumbolaya and cook 2–3 minutes (don’t overcook!). Stir in parsley and cilantro.
Serve: Spoon over fragrant garlic rice, add hot sauce and/or red pepper flakes if you like, and enjoy!

Cooking Notes

Mise en place matters. (Even if I never have everything ready when I start cooking—tonight I forgot to heat the chicken broth and chop the chicken! It happens. You adjust and keep going.)
Okra is key. It thickens the stew and gives it that authentic southern texture.
Adjust the spice. Add hot sauce, red pepper flakes, or cayenne at the end if you like it extra bold.

My husband and I “shkoffed” (yes, that’s a word in my kitchen 😂) down a big bowl tonight, and we’ll be enjoying the leftovers tomorrow when the flavors are even better.

This recipe celebrates southern food while giving it a little Jersey twist – that’s me 🤣. It’s warm, cozy, and absolutely delicious. Thank you again to The Cozy Apron for creating this masterpiece—I’m just happy to share how much I love it.

📺 Watch me make Gumbolaya on YouTube here: Jacq From Jersey on YouTube
📸 If you make it, tag me on Instagram [@JacqFromJersey OR @jacqsrox]—I’d love to see your bowls of comfort food!

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