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.