Grammy's Kitchen · Jambalaya · Jambalaya Recipe (easy)
One of 55 jambalaya recipes we measured
112 cooks on www.recipetineats.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 | 12% | 7% |
| protein add | 294% | 350% |
| vegetables and beans | 138% | 205% |
| aromatics | 156% | 53% |
| salt | 1% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tbsp vegetable oil |
| 180 g | 180g (6oz) bacon (, preferably SMOKED, chopped) |
| 200 g | 200g (7oz) andouille or smoked sausage (, sliced 0.5cm / 1/5" thick (Note 1)) |
| 300 g | 300g (10oz) chicken thigh (, skinless boneless, cut into 2.5cm /1" pieces) |
| 12 prawns/shrimp (, raw, large, (peeled, with or without tails)) | |
| 12 g | 4 garlic cloves (, minced) |
| 15 g | 1 tbsp (15g) butter |
| 150 g | 1 onion (, large, cut into 1.5 cm / 0.5" pieces) |
| 80 g | 2 celery ribs (, cut into 1.5 cm / 0.5" pieces) |
| 240 g | 2 green capsicum / bell pepper (, medium, cut into 1.5 cm / 0.5" pieces) |
| 231 g | 1.25 cups long grain rice (, uncooked (Note 2)) |
| 600 g | 2.5 cups (625ml) low-sodium chicken broth / stock ((Note 3)) |
| 200 g | 200g (6.5oz) crushed canned tomato |
| 33 g | 2 tbsp tomato paste |
| 160 g | 1 cup green onions (, sliced, plus more for serving) |
| 4 g | 2 tsp chopped fresh thyme ((or 1 tsp dried thyme)) |
| 9 g | 4 tsp sweet paprika |
| 3 g | 1 tsp garlic powder |
| 3 g | 1 tsp onion powder |
| 1 g | 1/2 tsp cayenne powder ((adjust spice to taste)) |
| 1 g | 1/2 tsp black pepper |
| 3 g | 1/2 tsp salt |
Method: 13 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Just made this recipe for a crowd of 150. Was fantastic and being able to bake it in oven. That honestly is what drew me to your recipe as I have made it stove top always before. Yours is a total game changer. I did your spice blend exactly as noted with the e” — a cook, 5.0★
“Broke with my 12 year tradition of using my (well loved) recipe from the New Orleans school of cooking and used this insteas. Didn't have chicken so I just doubled the prawn. Absolutely lovely, dead easy and will definitely be using this recipe again! I added” — a cook, 5.0★