Grammy's Kitchen · Jambalaya · Jambalaya Recipe (Creole)
One of 55 jambalaya recipes we measured
from cafedelites.com
126 cooks on cafedelites.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 | 259% | 130% |
| fat | 15% | 7% |
| protein add | 429% | 350% |
| vegetables and beans | 258% | 205% |
| aromatics | 59% | 53% |
| salt | 2% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 41 g | 3 tablespoons cooking oil (divided) |
| 15 g | 2 tablespoons Cajun seasoning (adjust to suit your tastes/heat preference) |
| 284 g | 10 ounces andouille sausage (sliced into rounds) |
| 454 g | 1 pound skinless chicken breasts (or thighs, boneless, cut into 1 inch pieces) |
| 150 g | 1 onion (diced) |
| 120 g | 1 small green bell pepper (seeded and diced) |
| 120 g | 1 small red bell pepper (seeded and diced) |
| 80 g | 2 celery stalks (chopped) |
| 12 g | 4 cloves garlic (minced) |
| 397 g | 14 ounces crushed tomatoes (canned) |
| 6 g | 1 teaspoon salt |
| 1 g | 1/2 teaspoon ground black pepper |
| 1 g | 1 teaspoon dried oregano |
| 2 g | 1 teaspoon dried thyme |
| 1 g | 1/2 teaspoon red pepper flakes (or 1/4 teaspoon Cayenne powder) |
| 1 g | 1/2 teaspoon hot pepper sauce |
| 11 g | 2 teaspoons Worcestershire sauce |
| 1 cup okra (thinly sliced, or 1 teaspoon file powder) | |
| 278 g | 1 1/2 cups uncooked white rice (short grain or long grain) |
| 720 g | 3 cups low sodium chicken broth |
| 454 g | 1 pound raw shrimp (tails on or off, peeled and deveined) |
| 2 g | 1/2 teaspoon green onions (sliced to garnish) |
| 1 g | 1/2 teaspoon parsley (chopped to garnish) |
Method: 7 steps, published by cafedelites.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I am attempting to make this in two steps as I won’t have time to make and serve on the same day. I increased recipe ingredients to serve 12 so the pot is full! I followed the recipe up to adding and cooking the rice. Put in the frig overnight. Now is where it” — a cook, 4.0★
“I have been making this reciepe for a few years now, and I swear it tastes better every time I make it. NoBody doesn't like this when I take the time to cook this delicious Jambalaya. But I must say that the 15 min prep time is for professionals. My knife skil” — a cook, 5.0★