Grammy's Kitchen · Jambalaya · Instant Pot Chicken Jambalaya
One of 55 jambalaya recipes we measured
6 cooks on www.eatingonadime.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 | 43% | 130% |
| fat | 0% | 7% |
| protein add | 204% | 350% |
| vegetables and beans | 132% | 205% |
| aromatics | 15% | 53% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 pounds chicken breasts ((cut into 1 inch pieces) ) |
| 454 g | 1 pound andouille sausage links ((sliced into 1/2 inch pieces)) |
| 8 g | 1 Tbsp Cajun seasoning |
| 75 g | 1/2 onion ((diced into small pieces)) |
| 120 g | 1 red bell pepper ((diced into large pieces)) |
| 120 g | 1 green bell pepper ((diced into large pieces)) |
| 80 g | 2 stalks celery ((sliced)) |
| 6 g | 2 tsp minced garlic |
| 411 g | 1 can crushed tomatoes ((14.5 oz can)) |
| 2 g | 2 tsp dried oregano |
| 240 g | 1 cup chicken broth |
| 555 g | 3 cups cooked rice |
Method: 4 steps, published by www.eatingonadime.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Turned out delicious!” — a cook, 5.0★