Southern · main
Okra-Sausage Jambalaya
Okra-Sausage Jambalaya reads umami 5.9, richness 5.3 and salinity 4.9 on Palate's 0–10 flavor X-ray — a Southern main, about 40 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 6.4 / 10
- Sweet & Fruity — 1.9 / 10
- Sour & Bright — 0.0 / 10
- Bitter & Earthy — 2.0 / 10
- Rich & Fat — 5.7 / 10
- Aromatic & Spice — 4.2 / 10
The measured notes (of 18)
Umami 5.9 · Richness 5.3 · Salinity 4.9 · Allium 3.9 · Sweetness 1.9 · Bitterness 1.7 · Warm Spice 1.7 · Nutty 1.6 · Earthy 1.5 · Heat 1.0 · Herbaceous 0.5
What's in it (9)
- 2 lb. smoked sausage, sliced
- 2 c. sliced okra (1/2 lb.)
- 1 large onion, chopped
- 2 Tbsp. vegetable oil
- 5 c. water
- 2 c. long grain rice, uncooked
- 1 tsp. onion powder
- 1/2 tsp. salt
- 1/2 tsp. pepper
Time & effort: about 40 min (25 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 68.9 kcal, 2 g protein, 2.1 g fat, 11.2 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (5 steps)
- Cook first 3 ingredients in oil in a Dutch oven over medium heat 10 to 15 minutes or until sausage browns; drain.
- Add water and remaining ingredients.
- Bring to a boil.
- Cover.
- Reduce heat and simmer 20 minutes.
Dishes with a similar flavor shape
- Burek (Hand-Rolled Meat Pita) — Bosnian
- Frikadeller (Pan-Fried Pork and Veal Patties) — Danish
- Croquetas de Jamon (Ham Croquettes) — Cuban
- Sarajevski Ćevapi (Sarajevo Beef Ćevapi with Somun) — Bosnian
- Tacu Tacu — Peruvian
Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.