Set out a scale and the equipment for Rice jambalaya. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh chicken thigh, shrimp, peeled, dry jasmine rice, canned crushed tomato, cooked ham, red bell pepper, yellow onion, smoked paprika, cayenne, kosher salt, olive oil. Rice jambalaya is cooked in Louisiana as its own plate, not as a copy of a restaurant menu. Brown the chicken, stir in rice and tomato, and fold the shrimp in at the end so they just cook through. Amounts are for 4 from foods this library can count.
