We're sorry to report that no, you can't just dump everything in to the pot all at once.
, meanwhile, swaps out the more common green bell pepper for a sweeter red one in some of his recipes. Scallions, while not a classic part of the trinity, seem to be a more consistent jambalaya ingredient.
There are two things wrong with that approach. First, you're unlikely to get sufficient browning, and browning is the result of the. Second, you're gonna overcook your seafood like that. Shrimp need only a few minutes to cook through, not a several-minute sautéing step followed by a 40-minute rice-cooking step followed by a 15-minute resting step. I mean, if you want shrimp mush, sure, but otherwise...not a good idea.A better way is to brown in batches, building flavor as we go.
Next, I let all of that cook together until the vegetables begin to soften and turn golden, which is, once again,. One small note: Adding water at any point can help keep the contents of your pot from burning, but so can adding oil. If you notice your pan has gone dry, it's a good idea to hit it with a couple tablespoons more oil to lubricate things well; that's usually more than enough to do the trick.
Fortunately, when it comes to jambalaya, the ballpark is about as close as we need to get—unlike some rice dishes, in which you're aiming for perfectly cooked grains that are still dry enough to not stick together at all, jambalaya can be a little bit moister. Fluffy individual grains are not a requirement here. So all we have to do is ensure that all the rice is cooked through, yet doesn't come out wet and mushy.
Once you've correctly measured out your liquids, you can add them to the pot along with the diced chicken thighs, the crushed tomato flesh, and the rice. Season it well with salt at this point , since this is your best bet for getting an even and thorough salt distribution, as opposed to trying to stir the salt in later. Now you're ready to get cooking.
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