Ever since visiting New Orleans this summer for the American Society for Engineering Education’s annual conference, I’ve been thinking about jambalaya and étouffées. (And beignets, definitely beignets). Tonight was jambalaya night, and I used Emeril Lagasse’s recipe as a loose guide.

The Sun Bucket started at 612°F (322 C).

In my large pan, 1 teaspoon of olive oil was heated on the Sun Bucket. I had two links of chicken andouille sausage that I sliced up and added to the olive oil. The sausage was brown and getting crispy on one side in 90 seconds, so I flipped the rounds and let them brown for another 3 or 4 minutes before removing them from the pan and setting them aside for a bit.

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In the same pan, 1/4 C. each of red bell pepper, celery, and onion went in to soften. After a couple of minutes, 2 T. of chopped garlic was added along with one 14-oz can of diced tomatoes and approximately 3/4 C. of white rice. A quick stir and then I moved the pan off-center on the Sun Bucket’s cooking surface to get less direct heat while I gathered the rest of my ingredients.

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I added a quart of chicken stock to the pan and then, aside from an occasional stir, left the pan alone for the next 25 minutes. While the rice was absorbing the stock and the liquid was reducing, I tossed a half pound of shrimp in some Cajun seasoning.

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When most of the liquid was gone, I added the shrimp and andouille sausage back to the pan. The remaining liquid in the pan was still bubbling away, but in about 10 minutes was mostly absorbed and the shrimp was cooked through.

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The Sun Bucket was actively used for 52 minutes, and then kept the remaining jambalaya in the pan warm for another 15 after that. The total mass of the jambalaya was just under 1 kg with an approximate caloric value of 1300 calories.

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