Name: Jambalaya Wrap
Ingredients: 1 cup chopped ham 1 tsp. Cajun seasoning; 1 cup smoked sausage, chopped 1/2 cup chopped onion; 1/2 lb. party shrimp 1 chopped bell pepper; <1 cup cooked chicken, chopped 1 cup hot Paces Picante Sauce; 1/2 tsp. garlic powder flour tortillas; 2 cups rice 2 cups chicken broth; 1 tsp. sugar 1/8 tsp. black pepper

Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Jambalaya Wrap

Time20 minutes

Ingredients

1 cup chopped ham 1 tsp. Cajun seasoning
1 cup smoked sausage, chopped 1/2 cup chopped onion
1/2 lb. party shrimp 1 chopped bell pepper
<1 cup cooked chicken, chopped 1 cup hot Paces Picante Sauce
1/2 tsp. garlic powder flour tortillas
2 cups rice 2 cups chicken broth
1 tsp. sugar 1/8 tsp. black pepper

Directions

Prepare

Saute onion and bell pepper.
Add shrimp, ham, sausage, and chicken, and cook over medium heat for 5 minutes.
Add sugar, black pepper, Cajun seasoning, garlic powder, and hot Paces Picante Sauce to chicken broth.
Bring to a boil and add rice, then cook covered for 20 minutes.
Add rice to meat mixture.

Wrap and serve

Heat flour tortillas and fill with mixture.
Wrap as you would a soft tortilla.

Nutrition, whole recipe (rough)

1645Calories

112 gProtein

42 gFat

199 gCarbs

Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Smoked Sausage	100g cooked	301
Rice	1 cup cooked (158g) white	206
Chicken	100g cooked	165
Ham	100g cooked	145
Tortilla	1 medium flour (45g)	140
Shrimp	100g cooked	99
Sugar	1 tbsp (12.5g) granulated	49
Onion	1 medium (110g)	44
Bell Pepper	1 medium (119g)	31
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Sauce	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Onion + garlictop 1% of all pairs

Smell alikestrong

Cooked together29,058 recipes

Shared aroma: furaneol (caramel, strawberry).
Chicken + garlictop 7% of all pairs

Smell alikemoderate

Cooked together10,850 recipes

Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).
Pepper + garlictop 8% of all pairs

Smell alikemoderate

Cooked together27,090 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Onion + chickentop 8% of all pairs

Smell alikemoderate

Cooked together17,814 recipes

Shared aroma: gamma-nonanolactone (coconut, sweet).
Shrimp + garlictop 10% of all pairs

Smell alikemoderate

Cooked together2,743 recipes

Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice: Absorbs the seasoned broth and forms the bulk of the filling.
Chicken broth: Cooks the rice and carries the seasoning through the filling.
Smoked sausage: Adds savory, smoky fat and depth to the filling.
Shrimp: Adds tender, mildly sweet seafood protein to the filling.
Bell pepper: Contributes fresh, slightly bitter vegetable flavor as it softens.
Flour tortillas: Hold the filling and become pliable when warmed.

Swap the onion

How well each one fits the dish's main ingredients (ham, shrimp, pepper, chicken, sauce, garlic, flour):

Okrafits about as well
Capsicumfits about as well
Mustardfits about as well
Onionthe original

Fit is the average pairing score against ham, shrimp, pepper, chicken, sauce, garlic, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.