Jambalaya

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	259%	130%
fat	5%	7%
protein add	397%	350%
vegetables and beans	278%	205%
aromatics	78%	53%

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

Ingredients

Weights computed by us.

14 g	1 Tbsp olive oil
368 g	13 oz. andouille sausage, (sliced into 1/4-inch thick rounds)
150 g	1 medium yellow onion, ((1 3/4 cups))
240 g	2 medium bell peppers, (seeded and chopped (2 1/2 cups, preferably 1 red and 1 yellow))
120 g	3 celery ribs, (chopped (1 cup))
12 g	4 garlic cloves, (minced (1 1/2 Tbsp))
720 g	3 cups low-sodium chicken broth, (plus more as needed)
411 g	1 (14.5 oz) can crushed tomatoes*
3 g	1 1/2 tsp paprika
2 g	1 tsp dried thyme
1 g	1 tsp dried oregano
1 g	1/2 tsp cayenne pepper, (less or more to taste**)
	Salt and freshly ground black pepper
278 g	1 1/2 cups long grain white rice
454 g	1 lb. large or extra large shrimp, (peeled and deveined)
	1 1/2 cups sliced okra, (fresh or frozen, thawed (optional))
280 g	2 cups shredded cooked chicken ((I use rotisserie chicken))
53 g	1/3 cup chopped green onions
25 g	1/4 cup chopped fresh parsley, (plus more for garnish if desired)

Method: 6 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“DELICIOUS!!!!! And so much less complicated than other jambalaya I’ve made. I shredded a rotisserie chicken as recommended and it was great tasting and such a time saver. My husband can’t handle anything too spicy so I made it as recommended and added Tabasco ” — a cook, 5.0★

“I made this recipe for my family and modified it to be vegetarian by using beyond sausage as the meat and veggie broth instead of chicken broth. Even with the modifications, it was FANTASTIC and my family hasn't stopped talking about it! It had great flavor an” — a cook, 5.0★