Cajun/Creole · main

Rice-Pot Jambalaya

Rice-Pot Jambalaya reads umami 5.0, marine & briny 4.3 and salinity 4.1 on Palate's 0–10 flavor X-ray — a Cajun/Creole main, about 47 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.8 / 10
• Sweet & Fruity — 2.3 / 10
• Sour & Bright — 1.6 / 10
• Bitter & Earthy — 2.1 / 10
• Rich & Fat — 4.1 / 10
• Aromatic & Spice — 3.8 / 10

The measured notes (of 18)

Umami 5.0 · Marine & Briny 4.3 · Salinity 4.1 · Richness 3.7 · Allium 3.3 · Heat 2.8 · Herbaceous 2.2 · Sweetness 1.9 · Earthy 1.9 · Nutty 1.4 · Fruity 1.3 · Floral 1.3 · Citrus 1.2 · Sourness 1.2 · Warm Spice 1.1 · Bitterness 1.0

What's in it (7)

• 1 melted stick oleo
• 1 finely chopped onion
• 1/4 chopped bell pepper
• 2 lb. either crawfish, shrimp, sausage, ground beef or ground turkey (brown those that need browning)
• 1 can Ro-Tel tomatoes
• 1 1/2 c. raw rice
• 1 can chicken broth

Time & effort: about 47 min (32 min active) · effort: easy

Nutrition (per 100 g, engine-estimated): 92.2 kcal, 7.9 g protein, 1.6 g fat, 11.3 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (5 steps)

1. Spray rice pot with Pam.
2. Add melted oleo.
3. Add Ro-Tel tomatoes, onion, raw rice, bell pepper, chicken broth and protein of choice.
4. Stir.
5. Cook until rice is done.

Dishes with a similar flavor shape

• Gambas al Ajillo — Spanish
• Crab and Callaloo (Dasheen Leaf Soup with Blue Crab) — Trinidadian
• Efo Riro (Sautéed Leafy Greens Stew) — Nigerian
• Crawfish Bisque — Cajun/Creole
• Acaraje — Brazilian

Keep reading: what umami, marine & briny, 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.