Grammy's Kitchen · Jambalaya · Sheet Pan Jambalaya
One of 55 jambalaya recipes we measured
10 cooks on www.lecremedelacrumb.com rate it 4.9★.
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 | 7% | 7% |
| protein add | 1705% | 350% |
| vegetables and beans | 205% | 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.
| 5400 g | 3 boneless skinless chicken breasts (cut into 1-inch pieces) |
| 454 g | 1 pound andouille sausage (sliced into 1/4 inch rounds) |
| 240 g | 2 bell peppers (cored and chopped (I used red, yellow, and green)) |
| 120 g | 3 celery ribs (chopped) |
| 15 g | 1 jalapeno pepper, seeds and stem removed, finely diced |
| 27 g | 2 tablespoons oil |
| 454 g | 1 pound medium or large raw shrimp (peeled and de-veined) |
| 397 g | 1 14-ounce can crushed tomatoes |
| 10 g | 4 teaspoons cajun seasoning (see notes for my DIY version!) |
| 370 g | 2 cups cooked white rice (cook your own, or ready rice works great!) |
Method: 4 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I'm very similar to you at one point, I like to sprinkle cajun seasoning on everything. But I often buy cajun in Wall Mart Supermarkets. Now I can make it follow your recipe. Thank you much for your sharing” — a cook, 4.0★
“Very easy to make and clean up was a breeze, love one pan meals. My husband said that it tasteS like the jambalaya at mambo’s on bourbon street, that’s a huge compliment! Will definitely make again.” — a cook, 5.0★