Jambalaya
- Meat and Three
- serves 6
- about 1 hr 15 min
- Rice, Beans & Grains
Three ways to read this recipe
The table
| 12 oz(340 g; sliced)andouille sausage | brown 10 min | sweat 8 min | toast 2 min | simmer covered 25 min | rest 10 min, fold in |
| 1 lb(450 g; cut in 1-in pieces)chicken thighs | |||||
| 1 largeyellow onion | |||||
| 1green bell pepper | |||||
| 2 ribscelery | |||||
| 3 clovesgarlic | |||||
| 2 cups(400 g)long-grain white rice | |||||
| 1 TbsCajun seasoning | |||||
| 14 oz(400 g)canned crushed tomatoes | |||||
| 2 cups(475 mL)chicken stock | |||||
| 1 1/2 tspkosher salt | |||||
| 4(sliced)scallions | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.
Pans and tools
1brown 10 min
2sweat 8 min
goes in with what step 1 made
3toast 2 min
goes in with what step 2 made
4simmer covered 25 min
goes in with what step 3 made
5rest 10 min, fold in
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- 55 mintwo waits that overlap count once
- Needs you
- 20 minthe rest you can walk away from
8 min of that is counted as needing you only because the step never said otherwise. The recipe itself says 1 hr 15 min.
brown 10 min
10 minneeds you(read off the step)from the start
sweat 8 min
8 minneeds you(assumed)10 min in
toast 2 min
2 minneeds you(read off the step)18 min in
simmer covered 25 min
25 minwalk away(read off the step)20 min in
rest 10 min, fold in
10 minwalk away(read off the step)45 min in
- needs you
- you can walk away
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.
You'll need Dutch oven
Goes with
See how it is written
>> title: Jambalaya
>> category: Rice, Beans & Grains
>> tags: rice, sausage, chicken, creole, one-pot
>> counters: Meat and Three
>> servings: 6
>> time: 1 hr 15 min
>> step.1: brown 10 min
>> step.2: sweat 8 min
>> step.3: toast 2 min
>> step.4: simmer covered 25 min
>> step.5: rest 10 min, fold in
Brown @andouille sausage{12%oz}(340 g; sliced) and @chicken thighs{1%lb}(450 g; cut in 1-in pieces) in a #Dutch oven{} for ~{10%min}.
Sweat @&(~1)meat{} with @yellow onion{1%large}, @green bell pepper{1}, @celery{2%ribs}, and @garlic{3%cloves} for ~{8%min}.
Toast @&(~1)base{} with @long-grain white rice{2%cups}(400 g) and @Cajun seasoning{1%Tbs} for ~{2%min}.
Simmer @&(~1)rice{} covered over low heat for ~{25%min} with @canned crushed tomatoes{14%oz}(400 g), @chicken stock{2%cups}(475 mL), and @kosher salt{1 1/2%tsp}.
Rest @&(~1)jambalaya{} off the heat for ~{10%min}, then fold in @scallions{4}(sliced).