Grammy's Kitchen · Jambalaya · Slow Cooker Jambalaya
One of 55 jambalaya recipes we measured
from www.plainchicken.com
1 cooks on www.plainchicken.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| liquid | 37% | 130% |
| fat | 0% | 7% |
| protein add | 140% | 350% |
| vegetables and beans | 123% | 205% |
| aromatics | 6% | 53% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 lb andouille sausage or smoked sausage (sliced) |
| 454 g | 1 lb boneless skinless chicken breast halves, (cut into 1 inch cubes) |
| 794 g | 1 (28-oz) can diced tomatoes (undrained) |
| 30 g | 3 Tbsp dried minced onion flakes |
| 240 g | 1 cup chicken broth |
| 2 g | 2 tsp dried oregano |
| 4 g | 2 tsp dried parsley |
| 6 g | 2 tsp minced garlic |
| 5 g | 2 tsp Cajun seasoning |
| 2 g | 1 tsp cayenne pepper |
| 1 g | 1/2 tsp dried thyme |
| 648 g | 3 to 4 cups cooked rice |
Method: 3 steps, published by www.plainchicken.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.