Grammy's Kitchen · Jambalaya · Jambalaya Style Chicken and Sausage Pasta
One of 55 jambalaya recipes we measured
from www.jocooks.com
It ranks #4 of 55 for moistness among the jambalaya recipes we compared. 138 cooks on www.jocooks.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| liquid | 106% | 130% |
| fat | 6% | 7% |
| protein add | 375% | 350% |
| vegetables and beans | 376% | 205% |
| aromatics | 202% | 53% |
| salt | 1% | 0% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 170 g | 6 ounce chicken breast ((1 breast) skinless boneless, cut small pieces) |
| 1 g | 1/2 teaspoon chili powder (mild) |
| 3 g | 1/2 teaspoon salt (or to taste) |
| 1 g | 1/2 teaspoon pepper (or to taste) |
| 14 g | 1 tablespoon olive oil |
| 680 g | 2 links Italian sausage (cut in 1 inch pieces) |
| 150 g | 1 small onion (chopped) |
| 60 g | 1/2 medium bell pepper (chopped) |
| 9 g | 3 cloves garlic (minced) |
| 794 g | 28 ounces diced tomatoes ((1 can) juice included) |
| 240 g | 1 cup chicken broth (low sodium) |
| 227 g | 8 ounces penne (uncooked) |
| 15 g | 1 tablespoon hot sauce |
| 300 g | 2 green onions (chopped) |
| 4 g | 4 sprigs cilantro (or parsley, chopped) |
Method: 6 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Joanna! I started using this recipe a couple of years ago and fell in love with how quick and tasty it was. I loved it so much I started adding to the flavor by adding celery, and gumbo seasoning when I added chicken wings (which I cooked a little and after” — a cook, 5.0★
“Great recipe. The only thing I changed was I used andouille sausage and added some cajun seasoning and it was delicious. This was easy enough to make as a weeknight meal. The prep work takes the most time but then it all comes together quickly. Thanks for sha” — a cook, 5.0★