Grammy's Kitchen · Jambalaya · Easy Jambalaya
One of 55 jambalaya recipes we measured
10 cooks on www.feastingathome.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 | 363% | 130% |
| fat | 15% | 7% |
| protein add | 441% | 350% |
| vegetables and beans | 310% | 205% |
| aromatics | 69% | 53% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon olive oil |
| 454 g | 1 lb chicken breast or thighs, cut into bite-sized pieces |
| 284 g | 8- 12 ounces chicken andouille sausage, sliced into 1/4 inch thick rounds |
| 340 g | 8–16 ounces large raw shrimp (peeled and deveined) |
| 150 g | 1 large onion, diced |
| 15 g | 4–6 cloves garlic, roughly chopped |
| 120 g | 3 ribs of celery, sliced |
| 120 g | 1 red bell pepper, diced |
| 120 g | 1 green bell pepper, diced |
| 8 g | 1/2 a jalapeno, finely chopped (more or less depending on heat tolerance) |
| 278 g | 1 1/2 cups extra long-grain white rice (or use basmati or jasmine) |
| 5 g | 2 heaping teaspoons smoked paprika |
| 2 g | 1 teaspoon dry thyme |
| 1 g | 1 teaspoon dry ground sage or oregano |
| 2 g | 1/2 teaspoon ground mustard powder |
| 2 g | 2 bay leaves |
| 397 g | 14-ounce can of crushed tomatoes (or blend 1 1/2 cups tomatoes in a blender) |
| 840 g | 3-4 cups of chicken broth, *see notes (or shellfish broth) |
| 6 g | 1 teaspoon salt, more to taste |
| 2 g | 1 teaspoon black pepper |
| Garnish: green onions and hot sauce. |
Method: 6 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Wanted to use up some older food items before replenishing the fridge, checked your website and found this recipe, and lo and behold, I literally had everything on hand, AND I would use up quite a few of the odds and ends hanging out in the fridge! A sign from” — a cook, 5.0★
“This is a truly scrumptious jambalaya- I particularly liked the addition of fish sauce to add depth of flavor without the fishiness and making the stock was easier than expected. Celery is essential ingredient and especially if you have the leafy tips which ad” — a cook, 5.0★