Grammy's Kitchen · Jambalaya · Jambalaya Grits
One of 55 jambalaya recipes we measured
It ranks #2 of 55 for grain distinctness among the jambalaya recipes we compared. 3 cooks on spicysouthernkitchen.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 | 0% | 130% |
| fat | 0% | 7% |
| protein add | 0% | 350% |
| vegetables and beans | 0% | 205% |
| aromatics | 0% | 53% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon olive oil |
| 150 g | 1 medium yellow onion, (chopped) |
| 60 g | 1/2 green bell pepper, (chopped) |
| 340 g | 1 Andouille sausage link, (cut in half lengthwise and then into 1/4-inch thick half-moon shapes) |
| 90 g | 2/3 cup diced ham |
| 6 g | 2 garlic cloves, (minced) |
| 710 g | 3 cups water |
| 488 g | 2 cups milk |
| 4 g | 3/4 teaspoon salt |
| 1 1/2 cups quick-cooking grits | |
| 1/2 teaspoon Cajun or Creole seasoning | |
| 1/2 teaspoon Tabasco sauce | |
| 1 g | 1/4 teaspoon black pepper |
| 227 g | 1/2 pound medium shrimp, (peeled and deveined) |
| 1 tomato, (chopped) | |
| 113 g | 1 cup shredded white cheddar cheese |
| 450 g | 3 green onions, (sliced) |
Method: 8 steps, published by spicysouthernkitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This better than shrimp and grits. I have cooked them several times and everybody talks about how good they are. I wish I could afford to cook them at least once a week but I will settle for once a month. I do add a little more salt and cajun seasoning and ” — a cook, 5.0★
“It IS Shrimp and Grits! Just turned into a one pot meal. I cook it at least twice a month.” — a cook, 5.0★