Grammy's Kitchen · Jambalaya · Jambalaya Soup
One of 55 jambalaya recipes we measured
from iowagirleats.com
It ranks #2 of 55 for grain distinctness among the jambalaya recipes we compared. 5 cooks on iowagirleats.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: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 4 slices bacon (chopped) | |
| 340 g | 12 oz gluten free andouille sausage (chopped, or kielbasa for a mild soup. Johnsonville recommended) |
| 454 g | 2 chicken breasts (~1lb, cut into bite-sized pieces) |
| salt and pepper | |
| 150 g | 1 small yellow onion (chopped) |
| 120 g | 1 green bell pepper (finely chopped) |
| 80 g | 2 ribs celery (finely chopped) |
| 5 g | 2 teaspoons Cajun seasoning (see notes) |
| 6 g | 2 cloves garlic (pressed or minced) |
| 22 g | 3 Tablespoons gluten free flour (or AP flour if not GF) |
| 1440 g | 6 cups gluten free chicken broth |
| 794 g | 28 oz crushed tomatoes |
| 2 g | 2 bay leaves |
| 139 g | 3/4 cup long grain white rice (Lundberg recommended) |
Method: 4 steps, published by iowagirleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“So good! I made this for dinner tonight, and served with a "Southern Biscuits" recipe I had in my collection. It was delicious. I used the spices that you have in your "Cajun Shrimp" recipe. I am from Melbourne, Australia, and holidayed in Savannah, Georgi” — a cook, 5.0★
“Thank you for a wonderful recipe. I added half a pound of shrimp, and about 8 ounces of okra. I like heat so I added 1/2 a jalapeño too. Perfect with a loaf of French bread. Next time I will add only 1/4 cup of rice to keep it more soupy and less thick stew.” — a cook, 5.0★