Jambalaya Soup

The formula

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	0%	7%
protein add	0%	350%
vegetables and beans	0%	205%
aromatics	0%	53%

Where it stands out

• #2 of 55 for grain distinctness

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

41 g	3 tablespoons olive oil (divided)
3600 g	2 boneless skinless chicken breasts (cut into bite-sized pieces)
454 g	1 pound Andouille sausage (thinly sliced into rounds)
360 g	3 small bell peppers (cored and diced (I used a mix of colors))
80 g	2 ribs celery (chopped)
150 g	1 small white onion (peeled and diced)
15 g	1 jalapeño pepper* (seeded and finely chopped)
12 g	4 cloves garlic (minced)
1440 g	6 cups chicken stock
30 g	1/4 cup flour
794 g	1 (28 ounce) can crushed tomatoes
185 g	1 cup uncooked white or brown rice
15 g	2 tablespoons Cajun seasoning** (add more/less to taste)
2 g	2 bay leaves
2 g	1 teaspoon dried thyme (crushed)
454 g	1 pound raw shrimp (peeled and deveined)
	salt and pepper
	(optional garnishes: chopped fresh parsley (thinly-sliced green onions, hot sauce))

Method: 5 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Melissa Clark from The NY Times says she expects cooks to add changes to her recipes, and encourages it - I hope you feel the same way! I had a box of Jambalaya mix from Aldi, a bunch of mini red, yellow & orange peppers, 1 frozen chicken breast, a partial” — a cook, 5.0★

“This recipe is delicious. I made it pescatarian & used Trader Joes Soyrizo in the first step which gave a great flavor to the dish that I imagine the andouille usually provides. Made as otherwise directed and it was great. Definitely taste and add salt acc” — a cook, 5.0★