Grammy's Kitchen · Jambalaya · Instant Pot Jambalaya
One of 55 jambalaya recipes we measured
It ranks #5 of 55 for moistness among the jambalaya recipes we compared. 29 cooks on www.feastingathome.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| liquid | 259% | 130% |
| fat | 10% | 7% |
| protein add | 266% | 350% |
| vegetables and beans | 230% | 205% |
| aromatics | 59% | 53% |
| salt | 8% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons olive oil |
| 397 g | 12-16 ounces chicken andouille sausage, sliced into 1/2 inch thick rounds ( or vegan sausage!) |
| 150 g | 1 large onion, diced |
| 120 g | 3 ribs celery, sliced |
| 120 g | 1 red (or green) bell pepper, large dice |
| 15 g | 1 jalapeno, finely chopped ( or sub one small can green chilies) |
| 15 g | 4-6 cloves garlic, rough chopped |
| 397 g | 14-ounce can of crushed tomatoes |
| 720 g | 3 cups of chicken broth, see notes. ( or shellfish broth) |
| 278 g | 1 1/2 cups long-grain white rice (basmati or jasmine) |
| 12 g | 2 tablespoons fresh thyme (or 1 teaspoon dry thyme ) |
| 1 g | 1 teaspoon dry oregano |
| 2 g | 2 bay leaves |
| 6 g | 1 teaspoon kosher salt, more to taste |
| 1 g | 1/2 teaspoon smoked paprika |
| 5 g | 2 teaspoons regular paprika |
| 1 g | 1/2 teaspoon cayenne pepper or chili flakes |
| 17 g | 1 tablespoon fish sauce ( if using chicken broth, trust me) |
| ———- | |
| 340 g | 8-16 ounces large raw shrimp ( peeled and deveined, if frozen see notes) |
| Optional additions: 1 cup fresh or frozen peas and 1 cup asparagus, 2 cups roasted veggies, or 1 can cooked chickpeas. | |
| Garnish: scallions, parsley, hot sauce. |
Method: 13 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Very tasty! I made the recipe as written, except (aren't there always excepts? Sorry) we used pork andouille, and chicken breast (cooked it first) instead of the shrimp (because bugs. Ew.) I read the comments first and I'm glad, because upping the long gra” — a cook, 4.0★
“I was a little hesitant to try this recipe because my husband is from Cajun country and he always cooks this when we have it. He was pleasantly surprised. We go for spicy in our household. My modifications: added 1.5 lbs chicken breast, 2 jalapeños (instea” — a cook, 5.0★