Vermicular | Jambalaya Mixed Rice

Jambalaya Mixed Rice

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
69 min
Cooking Steps

[MED] 4 min + 3 min + 2 min

[NORM] [4.0] 60 min


⅔ lb Chicken thighs, boneless
Kosher salt and freshly ground black pepper

1 stalk celery, diced
½ medium onion, diced
½ medium red bell pepper, seeded, diced
¼ lb andouille sausage, cut into ⅛” rounds

3 ½ oz shrimp, peeled and deveined
2 rice cups (360 ml) white rice, unrinsed
2 teaspoons Cajun seasoning, divided
½ tablespoon tomato paste

⅔ medium tomato, diced

270 ml water
1 ½ teaspoons kosher salt
2 tablespoons olive oil, divided


Italian parsley, coarsely chopped
½ lemon, cut into wedges

  1. Season chicken by rubbing salt, pepper, and 1 teaspoon of Cajun seasoning on all sides.

  2. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, add 1 tablespoon of olive oil and spread evenly. Add chicken skin-side down and sear until both sides are golden brown, about 4 minutes. The chicken does not need to be fully cooked at this stage. Transfer to a plate and cut into bite-sized pieces.

  3. In the same pot, add celery, onion, bell pepper, and sausage. Sauté for about 3 minutes over [MED] heat until the onions become translucent.

  4. Add the remaining olive oil, shrimp, rice, remaining Cajun seasoning, and tomato paste to the pot. Mix with a spatula while heating over [MED] heat for about 2 minutes. Then add the tomatoes, give it a stir, and turn off the heat.

  5. Add water, salt, and the chicken from Step 2 to the pot and stir once. Cover and select [RICE COOKING] mode, [WHT], [NORM] and set the amount to [4.0] rice cups to cook the rice.

  6. Once rice cooking is complete, uncover and fluff the rice. To serve, sprinkle chopped Italian parsley and add lemon wedges on top.

  • Setting the cooking amount for 4 cups accounts for the additional ingredients. Increase the amount by 1 rice cup for every 330 g of additional ingredients when cooking mixed rice.

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Musui–Kamado with the Vermicular Cookbook.

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