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Rice jambalaya
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Rice jambalaya, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Rice jambalaya. Rice jambalaya (jambalaya), a Louisiana plate from the United States. Here is the whole thing, one move at a time.
On screen. Rice jambalaya
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Rice jambalaya, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Rice jambalaya. Rice jambalaya (jambalaya), a Louisiana plate from the United States.
On screen. Rice jambalaya
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out chicken thigh, shrimp, peeled, dry jasmine rice, canned crushed tomato, cooked ham. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Heavy pot, Scale, Wooden spoon, Ladle.
On screen. Heavy pot · Scale · Wooden spoon
Scene 5 · step · 7s
Step 1
Shot. Rice jambalaya: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. 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.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Rice jambalaya: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Rice jambalaya is cooked in united states. Also called jambalaya. Skim the foam once, then stop stirring so the broth stays clear.
On screen. Rice jambalaya is cooked in united states. Also…
Scene 7 · step · 7s
Step 3
Shot. Rice jambalaya: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Rice jambalaya, until the edges take a little color. Add the herb at the end so it stays green and fragrant.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Rice jambalaya: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Simmer 27 min in real time.
Voiceover. Add the remaining weighed foods and cook Rice jambalaya at a quiet simmer, about 195°F / 90°C. Start checking at 27 minutes. Rice jambalaya is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Add the remaining weighed foods and… · Simmer 27 min
- 🇺🇸 United StatesNorth Americaicon-united-states-rice-jambalaya-icon-united-states-rice-jambalaya-9
Step 5
step · united-states
Scene 9 · step · 6s
Step 5
Shot. Rice jambalaya: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Rice jambalaya, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Rice jambalaya, not the…
- 🇺🇸 United StatesNorth Americaicon-united-states-rice-jambalaya-icon-united-states-rice-jambalaya-10
Step 6
step · united-states
Scene 10 · step · 7s
Step 6
Shot. Rice jambalaya: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Rice jambalaya for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in united states, with the sauce or garnish that belongs to it. Film Rice jambalaya in this shot order and no other: a quiet simmer with small bubbles; steam rising off the finished plate; tongs turning one piece; beans or grains tender at the edge of a bite. Slate words for the editor: skillet, sear, luster, flint, willow, peel, opaque, ivory, cedar, thistle.
On screen. Rest Rice jambalaya for 5 minutes,… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Rice jambalaya is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Rice jambalaya looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Rice jambalaya turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Rice jambalaya, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 463 calories, with 33.1 grams of protein. Pai marks it Moderate.
On screen. 463 kcal · 33.1 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Rice jambalaya
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Rice jambalaya from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.