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IMUSA's caldero makes cooking jambalaya easier


If you love making jambalaya, you need to make it at home with IMUSA’s caldero.

This easy, one pot hybrid is our go-to cookware choice not only because of its versatility being able to be used on the stove and in the oven but because of its beautiful design, which sticks out prominently in our cookware. It’s perfect for preparing rice, chicken, soup, stew and roasts.

The nonstick surface requires minimal oil or butter when cooking and is even easier to clean. When cooking rice-based dishes with the caldero, simply place the cover with silicone rim over the pot to seal it shut while the glass lid releases the steam through a top vent.

When the dish has been prepared, take the lid off by handling the cool-touch silicone knob. We love the IMUSA Orange Silicone Rim Non-Stick Caldero, which adds just the right amount of color to our kitchen.

We love IMUSA’s recipe for Jambalaya:


  • olive oil 4 tablespoons
  • boneless skinless chicken breasts 2
  • ounces Andouille sausage 8 ounces
  • large sweet yellow onion 1
  • small red or green bell pepper 1
  • celery ½ cup
  • garlic 2 tablespoons
  • cayenne pepper or to taste ½ teaspoon
  • onion powder 1 tablespoon
  • salt & black pepper to taste
  • can fire roasted tomatoes 1 (12 ounce)
  • uncooked converted white rice (Like Uncle Ben’s) 2 cups
  • chicken stock (double it for brown rice) 4½ cups
  • bay leaves 3
  • Worcestershire sauce 1 tablespoon
  • hot pepper sauce 1 teaspoon


  1. Heat oil in your large IMUSA CALDERO to medium high heat.
  2. In your IMUSA SAUTÉ PAN, Sauté chicken and andouille sausage until lightly browned for about 5 minutes.
  3. In your IMUSA CALDERO, stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook for 5 minutes, or until onion and bell pepper are soft and onion is translucent.
  4. Add the tomato sauce and cook for 5 more minutes. Add the rice, the chicken stock and bay leaves to your Caldero, bringing to a boil, then reduce heat, cover, and simmer for 25 to 30 minutes, or until rice is tender.
  5. Add the chicken and the Worcestershire sauce and stir it with hot pepper sauce. Adjust salt and pepper to taste.

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