Grammy's Kitchen · Jambalaya · Slow Cooker Jambalaya
One of 55 jambalaya recipes we measured
451 cooks on www.lecremedelacrumb.com rate it 4.3★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| liquid | 173% | 130% |
| fat | 0% | 7% |
| protein add | 812% | 350% |
| vegetables and beans | 436% | 205% |
| aromatics | 57% | 53% |
| salt | 1% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 1 package andouille sausage |
| 227 g | 1/2 pound uncooked shrimp ((peeled and de-veined)) |
| 1800 g | 1 large boneless skinless chicken breast ( pounded to even thickness) |
| 360 g | 3 bell peppers ((one each of green, red, and yellow or orange), diced) |
| 150 g | 1 white or yellow onion (diced) |
| 38 g | 2-3 jalapeños ((see note), seeds and stems removed) |
| 278 g | 1 1/2 cups uncooked white rice |
| 480 g | 2 cups low sodium chicken broth |
| 850 g | 1 30-ounce can crushed tomatoes |
| 8 g | 1 tablespoon minced garlic |
| 22 g | 3 tablespoons store-bought or homemade cajun seasoning |
| 3 g | 1/2 teaspoon each salt and pepper (or to taste) |
| cilantro or parsley, for topping (optional) |
Method: 3 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I omit the chicken because I am not a fan of chicken. Sometimes I do pork but trying to think of another meat to add or sometimes 2 of the sausage. I use crawfish boil as Cajun seasoning is way too salty for me. I usually also omit the salt and pepper to the m” — a cook, 5.0★
“I made this last week and it was DELICIOUS! I am making it again this week as my husband couldn’t stop talking about it. The only thing I am doing differently now is cooking the rice separately then I will add it into the crock pot at the end to absorb the fla” — a cook, 5.0★