Grammy's Kitchen · Jambalaya · Sheet Pan Jambalaya
One of 55 jambalaya recipes we measured
19 cooks on insanelygoodrecipes.com rate it 4.8★.
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 | 4% | 7% |
| protein add | 107% | 350% |
| vegetables and beans | 98% | 205% |
| aromatics | 20% | 53% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 12 oz andouille sausage, sliced into rounds |
| 150 g | 1 onion, sliced |
| 120 g | 1 red bell pepper, sliced |
| 120 g | 1 yellow bell pepper, sliced |
| 120 g | 1 green bell pepper, sliced |
| 27 g | 2 tbsp olive oil |
| 1 1/2 tbsp Creole seasoning, divided | |
| 1 g | 1/2 tsp paprika |
| 454 g | 1 lb raw shrimp, peeled and deveined |
| 363 g | 1 1/2 cups diced tomatoes |
| 740 g | 4 cups cooked rice (white or brown) |
| Sliced scallions for garnish |
Method: 7 steps, published by insanelygoodrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This dish is easy to make, very colorful and tasty!” — a cook, 5.0★