Grammy's Kitchen · Jambalaya · Spaghetti Squash Jambalaya
One of 55 jambalaya recipes we measured
It ranks #2 of 55 for grain distinctness among the jambalaya recipes we compared.
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 | 0% | 7% |
| protein add | 0% | 350% |
| vegetables and beans | 0% | 205% |
| aromatics | 0% | 53% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1 spaghetti squash | |
| Kosher salt | |
| 41 g | 3 tablespoons olive oil, (divided) |
| 150 g | 1 medium onion, (diced) |
| 120 g | 1 green bell pepper, (seeded and diced) |
| 40 g | 1 celery rib, (diced) |
| 340 g | 1 (12-ounce) package chicken andouille sausage |
| 6 g | 2 garlic cloves, (minced) |
| 5 g | 2 teaspoons Cajun seasoning |
| 3 g | 1/2 teaspoon Worcestershire sauce |
| 397 g | 1 (14-ounce) can petite diced tomatoes, (undrained) |
| 340 g | 3/4 pound medium shrimp, (peeled and deveined) |
| hot sauce |
Method: 10 steps, published by spicysouthernkitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.