Jambalaya

This high-yield Jambalaya recipe is fully engineered for the Genier mixing kettle, allowing your team to execute a premium meal from raw ingredients to service in a single automated cycle.

- You can build flavors, simmer, and handle automated food-safe holding in a single vessel to eliminate extra pan washing and minimize food waste.

- Precise, high-heat adjustments quickly caramelize your aromatics and proteins to build a deep flavor base fast.

- Gentle, automated mixing ensures even protein and spice distribution without crushing the rice grains or tearing the meat.

- Locking in your parameters delivers the exact same high-quality results across every shift, completely hands-free.

Process Time: 30 min

Watch Jambalaya Tutorial Video Here

Cooking program



Pre heat the kettle

125°C
00:01
-
-

Add oil and sausage

125°C
00:03
-
60

Add chicken

125°C
0:03
-
60

Add onion, cellery, green bell pepper, garlic

120°C
0:05
40

Add rice, tomato paste, grushed tomato, tomato paste, cajun seassoning, Salt, water and chicken fond

95°C
0:18
27 L
60

Add shrimps and lime juice

Ingredients for 100 kg

  • Oil2 L
  • Saucage6,3 Kg
  • Chicken thigs, cut pieces15,8 Kg
  • Onion, diced 7,9 kg
  • Cellery, diced 3,1 kg
  • Green bell pepper, diced4,7 Kg
  • Garlic, minced1,58 Kg
  • Rice, long grain11,85 Kg
  • Water 27 L
  • Chicken fond concentrate 470 g
  • Tomato paste 790 g
  • Grushed tomato7,9 kg
  • Cajun seassoning790 g
  • Salt316 g
  • Shrimps 7,9 kg
  • Lime juice 2,3 L

Instructions

  • Follow the cooking program.