Grammy's Kitchen · Jambalaya · Jambalaya with Smoked Sausage
One of 55 jambalaya recipes we measured
from www.culinaryhill.com
4 cooks on www.culinaryhill.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 | 252% | 130% |
| fat | 15% | 7% |
| protein add | 326% | 350% |
| vegetables and beans | 235% | 205% |
| aromatics | 62% | 53% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 41 g | 3 tablespoons olive oil |
| 150 g | 1 medium onion (peeled and finely chopped) |
| 120 g | 3 celery ribs (finely chopped) |
| 120 g | 1 red bell pepper (stemmed, seeded, and diced) |
| 12 g | 4 cloves garlic (minced) |
| 411 g | 1 (14.5-ounce) can diced tomatoes (undrained) |
| 11 g | 2 teaspoons tomato paste |
| 360 g | 1 1/2 cups chicken broth |
| 278 g | 1 1/2 cups long-grain white rice |
| 340 g | 12 ounces beer (or lager or more broth) |
| 11 g | 2 teaspoons Worcestershire sauce |
| 2 g | 1 teaspoon dried thyme (or 1 tablespoon fresh) |
| 1 g | 1/4 teaspoon cayenne pepper (or more to taste) |
| 4 g | 4 bay leaves |
| 280 g | 2 cups cooked chicken |
| 227 g | 1/2 pounds medium raw shrimp (peeled, deveined, and tails removed) |
| 397 g | 14 ounces smoked sausage with cheddar ((see note 6)) |
| Salt and freshly ground black pepper | |
| Tabasco sauce (for serving (optional)) |
Method: 4 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was delicious, thank you posting the recipe! I left out the beer and used extra chicken broth instead. Very good recipe, easy to make!” — a cook, 5.0★
“Fantastic recipe to make with family! Definitely saving this one for my next gathering.” — a cook, 5.0★