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5 from 1 vote

One-Pot Skinny Gumbolaya

This clean eating homemade recipe is easy to prepare and packed with cajun flavor. Healthy, gluten free, one pot- what more could you want?! Use spicy andouille chicken sausage and shrimp in this gumbo / jambalaya. This authentic, yet contemporary, recipe is kid-friendly and adult approved.
Course: Main Dish, Soup/Stew
Servings: 6 people


  • 1 onion, diced
  • 2 bell peppers, diced
  • 5 celery stalks, diced
  • 2 Tbsp butter
  • 2 large bay leaves
  • 1 15 oz can petite diced tomatoes
  • 4 cups chicken stock
  • 2 cups water
  • 12 oz chicken smoked andouille sausage, sliced thinly
  • 1 1/2 tsp cajun seasoning
  • 1/2 tsp garlic powder
  • 1 cup long grain white rice
  • 12 oz frozen shrimp, raw, peeled, deveined, tail off


  • In a large pot, melt 2 Tbsp butter. Saute diced onion, pepper, and celery for 5 minutes.
  • Add bay leaves, diced tomatoes, chicken stock, water, chicken sausage, cajun seasoning, and garlic powder to pot and bring to boil.
  • Once the pot is boiling, pour in white rice. Cover with lid and simmer on low for 20 minutes or until rice is soft.
  • Turn heat off and add frozen shrimp. Heat shrimp through or until they are pink and cooked about 10 minutes.
  • Now you are ready to eat. The longer the gumbo-laya sits the thicker it will become. It is rather soup-like, which is indeed tasty, but after cooling a bit it becomes more stew-like. Store leftovers in the refrigerator...if you have any!


This is the shrimp and sausage I use. You can find both these products at Wal-Mart. :) 
Totally digging this Cajun seasoning. So. Much. Flavor. I believe I also bought this at Wal-Mart.