Cherry & Dennis Helper Habitat
Cajun Chicken and Sausage Jambalaya
卡真雞肉香腸什錦飯
Recipe overview
Cajun Chicken and Sausage Jambalaya is organised into twelve clear Hong Kong home-kitchen steps with explicit ingredients, heat, timing and finished food states.
01
Ingredients
Main ingredients
- 450 g boneless skinless chicken breast
- 250 g Smoked sausage
- 300 g rice
- 1 piece onion
- 1 piece bell pepper
- 2 stalks stalks celery
- 400 g canned tomatoes
- 650 ml chicken stock
- 3 cloves garlic
- 2 tsp Cajun seasoning
- 1 tbsp cooking oil
- 1/2 tsp salt
02
Tools
- knife
- cutting board
- pot
- lid
- wooden spoon
- measuring cup
- measuring spoons
- food thermometer
03
Steps
Step 1
Cut and season the chicken with Cajun spice
Cut and season the chicken with Cajun spice. Use 450 g boneless skinless chicken breast, 2 tsp Cajun seasoning; continue until the named food state is clearly reached.
Step 2
Slice the smoked sausage evenly
Slice the smoked sausage evenly. Use 250 g Smoked sausage; continue until the named food state is clearly reached.
Step 3
Chop the onion, bell pepper and celery
Chop the onion, bell pepper and celery. Use 1 piece onion, 1 piece bell pepper, 2 stalks stalks celery; continue until the named food state is clearly reached.
Step 4
Brown the chicken on the outside
Brown the chicken on the outside. Use 1 tbsp cooking oil; continue until the named food state is clearly reached; keep this stage for 6 minutes.
Step 5
Brown the sausage edges
Brown the sausage edges. Work with the prepared Cajun Chicken and Sausage Jambalaya; continue until the named food state is clearly reached; keep this stage for 4 minutes.
Step 6
Soften the chopped vegetables
Soften the chopped vegetables. Work with the prepared Cajun Chicken and Sausage Jambalaya; continue until the named food state is clearly reached; keep this stage for 6 minutes.
Step 7
Cook the garlic until fragrant
Cook the garlic until fragrant. Use 3 cloves garlic; continue until the named food state is clearly reached; keep this stage for 1 minutes.
Step 8
Stir in rice until every grain is coated
Stir in rice until every grain is coated. Use 300 g rice; continue until the named food state is clearly reached.
Step 9
Add tomatoes and stock and bring to a simmer
Add tomatoes and stock and bring to a simmer. Use 400 g canned tomatoes, 650 ml chicken stock, 1/2 tsp salt; continue until the named food state is clearly reached.
Step 10
Return chicken and sausage, cover and simmer
Return chicken and sausage, cover and simmer. Work with the prepared Cajun Chicken and Sausage Jambalaya; continue until the named food state is clearly reached; keep this stage for 20 minutes.
Step 11
Rest off heat so the rice absorbs the liquid
Rest off heat so the rice absorbs the liquid. Work with the prepared Cajun Chicken and Sausage Jambalaya; continue until the named food state is clearly reached; keep this stage for 5 minutes.
Step 12
Fluff the rice and confirm the chicken is cooked
Fluff the rice and confirm the chicken is cooked. Work with the prepared Cajun Chicken and Sausage Jambalaya; continue until the named food state is clearly reached.
Common mistakes
- Do not skip cut and season the chicken with cajun spice or combine two stages; the texture and doneness of Cajun Chicken and Sausage Jambalaya will become uneven.
Tips
After each stage, compare the food state with the step image before continuing Cajun Chicken and Sausage Jambalaya.
