Skip to main content
  1. Leisure
  2. Food & Drink
  3. Restaurants

IMUSA's caldero makes cooking jambalaya easier

See also

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:

Ingredients:

  • 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

Preparation:

  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.

For more information, visit www.imusausa.com.

Advertisement

Leisure

  • Hookah smoking
    Young adults believe hookah smoking pose no health threat
    Camera
    7 Photos
  • Bikini body
    Get your bikini body while having fun outdoors this summer
    Camera
    5 Photos
  • Scarlett Johansson
    Scarlett Johansson is the face of Perfect Mono: Dolce and Gabbana's first cream eyeshadow
    Camera
    5 Photos
  • Summer dining events
    Solitude Mountain Resort is an amazing place to escape and enjoy delicious dining options
    Camera
    6 Photos
  • Top outdoor activities
    Don't spend your summer indoors: Top outdoor activities to do with your significant other
    Camera
    10 Photos
  • Summer beauty tips
    Use these tips to look and feel great in the summer heat and humidity
    Camera
    10 Photos