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	97%	130%
fat	4%	7%
protein add	437%	350%
vegetables and beans	154%	205%
aromatics	53%	53%
salt	1%	0%

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

Ingredients

Weights computed by us.

794 g	4 bone-in, skin-on chicken thighs (about 1 3/4 lbs/794 g)
4 g	3/4 teaspoon salt
1 g	1/4 teaspoon freshly ground black pepper
14 g	1 tablespoon vegetable oil
368 g	13 oz Andouille sausage, sliced 1/4-inch (6-mm) thick
150 g	1 medium yellow onion, finely chopped
40 g	1 rib celery, finely chopped
120 g	1 red bell pepper, finely chopped
15 g	5 cloves garlic, minced
33 g	2 tablespoons tomato paste
360 g	1 1/2 cups chicken broth
227 g	1 (8-oz) bottle clam juice
411 g	1 (14.5-oz) can diced tomatoes, well drained
2 g	3/4 teaspoon dried thyme
1 g	1/4 teaspoon cayenne pepper
370 g	2 cups converted long-grain white rice, (such as Ben's Original (see note))
454 g	1 lb extra-large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
19 g	3 tablespoons fresh chopped parsley (optional)

Method: 9 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I have a tried and true jambalaya recipe that is currently lost in my basement storage area after a move, so I decided to try this one out, with a few changes based on prior experience. I used boneless, skinless thighs 'cause that's what I had on hand. I typi” — a cook, 5.0★

“When Jenn Segal drops a new jambalaya recipe, you try it. Yes, even if you believe you’ve already arrived at your own “best” jambalaya recipe after many years of experimenting and fine-tuning. And Jenn’s recipe was… predictably EXCELLENT. (And frankly humb” — a cook, 5.0★