From Cooking to Dining Table
The Pearl Life aluminum tabletop pot is highly efficient in heat conduction, easy to clean, IH-safe, and non-stick. Designed to be simple and blend in with the dining table, this pot can be used in the oven, allowing you to serve food directly from cooking to the table.
This time, we introduce a recipe for "Jambalaya," originating from New Orleans, that can be easily made using the Pearl Life tabletop pot. Add a dish of spicy and colorful flavors to your meals with family and friends.
Jambalaya Servings: 3-4 People
Ingredients
For Sautéing:
2 tsp Cajun spice
2 tbsp pure olive oil
7.05 oz shrimp
4 sausages
1/4 onion
2.82 oz celery
20g tomato paste
For Cooking:
2 cups rice
450ml chicken soup (2 tsp of consommé granules dissolved in water)
1 bay leaf
4 tsp Cajun spice
Salt to taste
4 tbsp pure olive oil
1 bell pepper
Salt and pepper to taste
Various topping vegetables (like paprika), as needed
Preparation
Wash the rice and soak for 30 minutes, then drain.
Cut the ingredients. Slice onions and sausages, cut bell peppers and paprika into strips. Devein the shrimp.
Heat olive oil and sauté onions, celery, shrimp, and sausages with 2 tsp of Cajun spice. Remove only the shrimp and set aside.
Add rice, tomato paste, chicken soup, 4 tsp Cajun spice, bay leaf, and all of step 3 except the shrimp. Cook over medium heat. Once it starts boiling, reduce to low heat and cook for about 7 minutes uncovered until the liquid evaporates. (If the liquid doesn't evaporate in 7 minutes, extend the cooking time until it does.)
Add the shrimp, cover, and let it steam for 15-20 minutes.
While steaming, sauté the topping vegetables (paprika, bell pepper) in olive oil.
Once steaming is complete, top with the sautéed vegetables, lightly mix the rice, and it's ready to serve.
Cajun Spice Mix
2 tbsp paprika powder
1/2 tsp chili powder
1 tbsp cumin powder
1 tsp garlic powder
1 tsp coriander powder
1 tsp salt
1 tsp black pepper powder
1 tsp oregano
1 tsp basil
1 tsp thyme
