Grammy's Kitchen · Jambalaya · Jambalaya
One of 55 jambalaya recipes we measured
from www.chilipeppermadness.com
It ranks #55 of 55 for grain distinctness among the jambalaya recipes we compared. 97 cooks on www.chilipeppermadness.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 | 130% | 130% |
| fat | 17% | 7% |
| protein add | 490% | 350% |
| vegetables and beans | 1008% | 205% |
| aromatics | 172% | 53% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons olive oil |
| 300 g | 2 small onions (chopped) |
| 120 g | 1 red bell pepper (chopped) |
| 38 g | 2-3 jalapeno peppers (chopped (optional, for spicy - use serranos for extra spicy)) |
| 80 g | 2 stalks celery (chopped) |
| 18 g | 6 cloves garlic (chopped) |
| 454 g | 1 pound boneless, skinless chicken breast (chopped) |
| 227 g | 1/2 pound andouille sausage (chopped – if you want to get REALLY meaty, add a whole pound!) |
| 1438 g | 3-4 tomatoes (chopped – about a pound) |
| 8 g | 1 tablespoon Cajun seasoning ((or more to taste)) |
| 1 g | 1 teaspoon dried oregano (I love Mexican oregano) |
| 2 g | 1 teaspoon dried basil |
| Salt and pepper to taste | |
| 227 g | 8 ounces tomato sauce |
| 240 g | 1 cups chicken stock |
| 185 g | 1 cup white rice |
| 227 g | 1/2 pound shrimp (peeled and deveined) |
| 4 g | 1 teaspoon olive oil |
| Chopped parsley for garnish | |
| Your favorite hot sauce for serving |
Method: 6 steps, published by www.chilipeppermadness.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thank you, Mike, for the out of this world delicious Jambalaya recipe !!! That second Serrano chili rounded out the flavor/heat making this a home-run!!! Since I upped the recipe to 20 servings, I took your suggestion and added 1 T each of red & green Chal” — a cook, 5.0★
“Made this as double recipe for a Mardi Gras party and it got rave reviews. Lots of chopping but well worth it! If you cannot get andouille sausage from the south (like me🙂) I’ve found that North Country andouille is a very close flavor. I’ve tried several othe” — a cook, 5.0★