Grammy's Kitchen · Jambalaya · Chicken and Sausage Jambalaya
One of 55 jambalaya recipes we measured
35 cooks on www.melskitchencafe.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| liquid | 97% | 130% |
| fat | 8% | 7% |
| protein add | 245% | 350% |
| vegetables and beans | 141% | 205% |
| aromatics | 42% | 53% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound smoked sausage (cut into 1/4-inch slices) |
| 454 g | 1 pound chicken |
| 15 g | 2 tablespoons flour |
| 28 g | 2 tablespoons butter |
| 150 g | 1 large yellow onion (chopped) |
| 6 g | 2 cloves garlic (finely minced) |
| 120 g | 3 ribs celery (chopped) |
| 120 g | 1 medium bell pepper (red or green, chopped) |
| 2 g | 1 teaspoon dried basil |
| 1 g | 1/4 teaspoon Creole or Cajun seasoning (use a light hand with this if you don’t want it overly spicy) |
| 284 g | 1 (10-ounce) can Rotel tomatoes |
| 2 g | 1/2 teaspoon sugar |
| 360 g | 1 1/2 cups low-sodium chicken broth |
| 370 g | 2 cups hot steamed rice |
Method: 3 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I've made this twice now. The whole family loves this jambalaya recipe. This recent batch, I made a few changes. I nearly doubled the recipe, so the ingredients were adjusted some. I used kielbasa this time and didn't drain the grease, just used less butter w” — a cook, 5.0★
“Mel, I have a bone to pick with you! After making your recipes 2-4 times a week for the last few years my husband has decided my recipes and cooking are better than most if not all restaurants. So..... my dilemma unless someone around my house steps up to the ” — a cook, 5.0★