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	0%	130%
fat	3%	7%
protein add	1227%	350%
vegetables and beans	139%	205%
aromatics	101%	53%

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

Ingredients

Weights computed by us.

18 g	4 teaspoons olive oil (divided use)
120 g	3/4 cup onion (diced)
149 g	1 cup bell peppers (cut into 1/2 inch pieces. I use a combination of red, green and yellow bell peppers.)
50 g	1/2 cup celery (thinly sliced)
6 g	2 teaspoons garlic (minced)
227 g	1/2 pound boneless skinless chicken breast (cut into bite sized pieces)
454 g	1 pound cooked andouille sausage (sliced)
	salt and pepper to taste
840 g	3 1/2 cups chicken broth
397 g	14 ounce can crushed tomatoes (do not drain)
278 g	1 1/2 cups long grain rice (uncooked)
11 g	1 1/2 tablespoons Cajun seasoning
1 g	1/2 teaspoon dried thyme
1 g	1 bay leaf
227 g	1/2 pound peeled large shrimp (you can remove the tails, or leave them on for a fancier presentation)
	3/4 cup sliced okra (fresh or frozen)
12 g	2 tablespoons chopped parsley

Method: 10 steps, published by www.dinneratthezoo.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This is THE BEST jambalaya recipe and we always have it in our rotation. We've tried so many different ones but none of them quite hit the mark until I found yours. I love the fact that it's made in one pot. It is so flavorful and delicious, thank you for shar” — a cook, 5.0★

“This is a favorite recipe in our home! We've been making it ever since I came across your post years ago. It's so flavorful and delicious. I get excited every time we add it to our weekly menu! Thank you for bringing such great Cajun flavor to our taste buds 😁” — a cook, 5.0★