Grammy's Kitchen · Jambalaya · Crockpot Jambalaya
One of 55 jambalaya recipes we measured
from www.chilipeppermadness.com
9 cooks on www.chilipeppermadness.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| liquid | 130% | 130% |
| fat | 0% | 7% |
| protein add | 490% | 350% |
| vegetables and beans | 439% | 205% |
| aromatics | 167% | 53% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 2 small onions (chopped) |
| 120 g | 1 red bell pepper (chopped) |
| 15 g | 1 jalapeno pepper (chopped) |
| 2 g | 1 serrano pepper (chopped (optional, for spicier)) |
| 40 g | 1 stalks celery (chopped) |
| 9 g | 3 cloves garlic (chopped) |
| 454 g | 1 pound boneless (skinless chicken breast chopped) |
| 227 g | 1/2 pound andouille sausage (chopped – if you want to get REALLY meaty, add a whole pound!) |
| 425 g | 15 ounce can diced tomatoes |
| 8 g | 3 teaspoons spicy Cajun seasoning |
| 1 g | 1 teaspoon dried oregano |
| 2 g | 1 teaspoon dried basil |
| Salt and pepper to taste | |
| 227 g | 8 ounces tomato sauce |
| 240 g | 1 cup chicken stock |
| 185 g | 1 cup white rice |
| 227 g | 1/2 pound large shrimp (peeled and deveined) |
| Chopped parsley and red pepper flakes for garnish | |
| Your favorite hot sauce for serving |
Method: 5 steps, published by www.chilipeppermadness.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this Jambalaya recipe this past weekend. What a hit. The only difference was I used chicken leg meat instead of chicken breast. This is a repeat recipe.” — a cook, 5.0★
“I'm actually buying my ingredients Fri after work and I'm making this Sat! I'm excited! Also can't wait to try it!!” — a cook, 5.0★