Rice Cooker Jambalaya Recipe: Easy Cajun Comfort
If you’re craving a hearty, no-fuss meal packed with bold flavors, this rice cooker jambalaya is exactly what you need. I’ve made this recipe more times than I can count, and it never fails to bring the whole family to the table with smiles.
The aroma alone is enough to transport you straight to New Orleans! The best part? It’s all done in the rice cooker making cleanup a breeze. It’s a true one-pot wonder that’s perfect for busy weeknights, family dinners, or potlucks.
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Why You’ll Love This Dish
- It’s a true one-pot wonder, meaning minimal cleanup.
- Bursting with layers of flavor thanks to Cajun seasoning and savory proteins.
- Customizable with or without shrimp to suit your family’s taste.
- A filling, complete meal that’s great for meal prep or casual get-toge
Simple Ingredients
These everyday ingredients come together to make a comforting and vibrant dish.
- Smoked sausage – Adds a smoky, meaty richness to the dish.
- Chicken breast – A lean protein that soaks up all the flavorful spices.
- Long-grain rice – The perfect texture to absorb the savory broth and spices.
- Diced tomatoes – Adds juiciness and a mild acidity.
- Chicken broth – Infuses the rice with a rich, savory base.
- Onion and bell pepper – Classic aromatic vegetables that form the flavor foundation.
- Garlic – Enhances the overall depth of flavor.
- Cajun seasoning and thyme – Deliver that bold New Orleans flavor.
- Salt and pepper – Simple seasonings to round everything out.
- Shrimp (optional) – For a seafood twist and extra protein.
- Green onions – A fresh garnish that adds brightness and a pop of color.
Recipe Timing and Servings
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
What is Needed
- 1 pound smoked sausage, sliced
- 1 pound chicken breast, diced
- 1 cup uncooked long-grain rice
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup chicken broth
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 pound shrimp, peeled and deveined (optional)
- Chopped green onions for garnish
Instructions
- Slice the sausage, dice the chicken, chop the onion and bell pepper, and mince the garlic.
- In your rice cooker, select the sauté function. Add the sliced sausage and diced chicken, cooking until browned.
- Stir in the chopped onion, bell pepper, and garlic, and sauté until softened.
- Add the rice, diced tomatoes (with juice), chicken broth, Cajun seasoning, thyme, salt, and pepper. Stir to combine.
- Close the rice cooker lid and set it to the regular cooking cycle. If using shrimp, add them during the last 10 minutes of cooking.
- Once the cooking cycle is complete, fluff the jambalaya with a fork, garnish with chopped green onions, and serve warm.
Top Tips
- Use precooked sausage to save time and ensure a smoky flavor boost.
- Cut your vegetables the night before to streamline the prep.
- Don’t skip the fluffing step it keeps the rice from clumping.
- Add shrimp only at the end to avoid overcooking.
- Serve it family-style right from the rice cooker for easy cleanup.
Recipe Variations
- Use turkey sausage or andouille for different flavor profiles.
- Make it spicier by adding cayenne or hot sauce.
- Substitute quinoa or brown rice for a healthier twist.
- Omit shrimp to make it shellfish-free.
Recommended Equipment
- Rice cooker with sauté function
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or heat-safe spatula
Make Ahead Tips
- Chop veggies and slice sausage up to 2 days ahead.
- Fully cooked jambalaya keeps well in the fridge for 3 days.
How to Store and Reheat
- Store in airtight containers in the refrigerator for up to 3 days.
- Reheat in the microwave or on the stovetop with a splash of broth to keep it moist.
What To Serve With This Recipe
- Crusty French bread or cornbread
- A light green salad with vinaigrette
- Roasted okra or green beans
- Sweet iced tea or lemonade
Rice Cooker Jambalaya
Savory jambalaya made easy in your rice cooker! Loaded with chicken, sausage, and shrimp for a family-friendly Cajun-style meal.
Equipment
- Rice cooker with sauté function
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Wooden Spoon
Ingredients
- 1 pound smoked sausage sliced
- 1 pound chicken breast diced
- 1 cup uncooked long-grain rice
- 1 can 14.5 oz diced tomatoes, undrained
- 1 cup chicken broth
- 1 onion chopped
- 1 bell pepper chopped
- 2 cloves garlic minced
- 1 teaspoon Cajun seasoning
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 pound shrimp peeled and deveined (optional)
- Chopped green onions for garnish
Instructions
- Slice the sausage, dice the chicken, chop the onion and bell pepper, and mince the garlic.
- In your rice cooker, select the sauté function. Add the sliced sausage and diced chicken, cooking until browned.
- Stir in the chopped onion, bell pepper, and garlic, and sauté until softened.
- Add the rice, diced tomatoes (with juice), chicken broth, Cajun seasoning, thyme, salt, and pepper. Stir to combine.
- Close the rice cooker lid and set it to the regular cooking cycle. If using shrimp, add them during the last 10 minutes of cooking.
- Once the cooking cycle is complete, fluff the jambalaya with a fork, garnish with chopped green onions, and serve warm.
Notes
- Optional shrimp adds extra depth, but dish is still delicious without it.
- Adjust Cajun spice to suit family’s heat preference.
- Add a splash of broth when reheating to refresh the rice texture.
One-Pot Cooking Rocks!
Michelle
Hi, I’m Michelle, the founder, owner, author, and editor of OvenSpot. My passion for one-pot cooking commenced when I was working to prepare cafeteria lunches for school students. I am now on a mission to assist you in choosing the cooking pot or appliance you will use daily. As well as in-depth information to assist you in using and caring for your cookware and appliances. Along with the yummy recipes I use at home.
Questions? Reach out to Michelle at [email protected]
