Grammy's Kitchen · Jambalaya · Cajun Jambalaya Pasta
One of 55 jambalaya recipes we measured
11 cooks on www.dinneratthezoo.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 | 84% | 130% |
| fat | 10% | 7% |
| protein add | 440% | 350% |
| vegetables and beans | 105% | 205% |
| aromatics | 53% | 53% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 1/2 pound large shrimp (peeled and deveined (you can either remove the tails or leave them on for a more elegant presentation)) |
| 340 g | 3/4 pound boneless skinless chicken breast (cut into 1 inch pieces) |
| 27 g | 2 tablespoons olive oil (divided use) |
| 680 g | 2 inch links of Aidells® Cajun Style Andouille Sausage (cut into 1/2 thick rounds) |
| 5 g | 2 teaspoons Cajun seasoning (or more to taste) |
| 150 g | 1 small red onion (thinly sliced) |
| 298 g | 2 cups of thinly sliced bell peppers ((I used red, yellow, and green)) |
| 284 g | 10 ounces linguine pasta (other long pasta varieties will also work) |
| 238 g | 1 cup heavy cream |
| 12 g | 2 tablespoons chopped parsley |
| salt and pepper to taste |
Method: 11 steps, published by www.dinneratthezoo.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Never tried to have this flavor of pasta on my plate but it looks so good and tasty and it looks so simple to make. I will definitely try to make this on this coming weekends.” — a cook, 5.0★
“This looks like a really lovely dish indeed for those who enjoy things like this. It would be a good dish to have at a dinner party!” — a cook, 5.0★