Jambalaya
- Meat and Three
- One Pot
- serves 6
- recipe says 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 min
- Needs you
- about 20 minthe rest you can walk away from
- What you'll wash
- One thing — the Dutch oven
- Does it keep
- 2 days — the rice has drunk everything it can, so add stock as it warms or it comes back dry
brown 10 min
10 minneeds you(we think)from the start
sweat 8 min
8 minneeds you(we think)10 min in
toast 2 min
2 minneeds you(we think)18 min in
simmer covered 25 min
25 minwalk away(we think)20 min in
rest 10 min, fold in
10 minwalk away(we think)45 min in
- needs you
- you can walk away
- we think
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, One Pot
>> servings: 6
>> time: 1 hr 15 min
>> washing-up: the Dutch oven
>> keeps: 2 days — the rice has drunk everything it can, so add stock as it warms or it comes back dry
>> step: brown 10 min
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}.
>> step: sweat 8 min
Sweat @&(~1)meat{} with @yellow onion{1%large}, @green bell pepper{1}, @celery{2%ribs}, and @garlic{3%cloves} for ~{8%min}.
>> step: toast 2 min
Toast @&(~1)base{} with @long-grain white rice{2%cups}(400 g) and @Cajun seasoning{1%Tbs} for ~{2%min}.
>> step: simmer covered 25 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}.
>> step: rest 10 min, fold in
Rest @&(~1)jambalaya{} off the heat for ~{10%min}, then fold in @scallions{4}(sliced).