Grammy's Kitchen · Jambalaya · Jambalaya (No Mushy Rice!)
One of 55 jambalaya recipes we measured
from downshiftology.com
99 cooks on downshiftology.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 | 259% | 130% |
| fat | 15% | 7% |
| protein add | 439% | 350% |
| vegetables and beans | 269% | 205% |
| aromatics | 58% | 53% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 41 g | 3 tablespoons extra-virgin olive oil |
| 454 g | 1 pound boneless skinless chicken thighs (cut into bite-sized pieces) |
| 312 g | 11 ounces fully-cooked andouille sausage (sliced) |
| 15 g | 2 tablespoons Cajun seasoning |
| 150 g | 1 yellow onion (diced) |
| 240 g | 2 green bell pepper (deseeded and diced) |
| 80 g | 2 ribs of celery (diced) |
| 12 g | 4 garlic cloves (minced) |
| 1 g | 1/2 teaspoon red pepper flakes |
| 278 g | 1 1/2 cups uncooked long grain white rice (rinsed) |
| 1 g | 1 bay leaf |
| 425 g | 1 (15-ounce can) crushed tomatoes |
| 720 g | 3 cups low-sodium chicken broth |
| 454 g | 1 pound large shrimp (in the 16-20 count range) (peeled and deveined) |
| sliced green onions and chopped parsley (for garnish) |
Method: 8 steps, published by downshiftology.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thank you very much for your recipe, I am in my 70’s and have not made Jambalaya in decades. At this point there are only two of us both in our 70’s therefore we just can’t eat like we used to, we both have some food restrictions, therefore I couldn’t follow ” — a cook, 5.0★
“I made this jambalaya for dinner tonight. The only part of the recipe I changed was the quantity of chicken because my package had 1.6 lbs and I used all of it. I was a little nervous about the rice and shrimp being cooked enough to eat as I hadn’t cooked eith” — a cook, 5.0★