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	303%	130%
fat	15%	7%
protein add	490%	350%
vegetables and beans	258%	205%
aromatics	168%	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 tablespoon olive oil
454 g	1 pound andouille sausage (sliced in 1/4 inch slices)
454 g	1 pound chicken thighs (boneless and skinless, cut in small pieces (chicken breast works as well))
28 g	2 tablespoon butter
150 g	1 large onion (chopped)
80 g	2 stalks celery (diced)
15 g	5 cloves garlic (minced)
240 g	2 medium bell pepper (chopped (I used red and green))
278 g	1 1/2 cups white rice (I used jasmine (long grain))
1 g	1 teaspoon dried oregano
2 g	2 bay leaves
	salt and pepper to taste
5 g	1 teaspoon hot sauce
15 g	2 tablespoon cajun seasoning
397 g	14 ounce crushed tomatoes
840 g	3 1/2 cups chicken broth (low sodium or no sodium added, or water)
454 g	1 pound large shrimp (peeled and deveined, I left the tails on)
300 g	2 green onions (chopped)
12 g	2 tablespoon fresh parsley (chopped)

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

“I like mine a little more wet. I probably added about three cups of stock while this was cooking down. In addition, you can be a bit more generous in the Cajun seasoning as well as hot sauce department. If you feeling really creative you can smoke your andouil” — a cook, 4.0★

“I’ve never ordered/made Jambalaya before but my bf orders it all the time so I decided to make it. I looked through a lot of recipes and chose this one. It was so good and easy to follow! I did add more broth like other reviewers suggested and omitted the praw” — a cook, 5.0★