Easy Rice Cooker Jambalaya

Jambalaya in the rice cooker

Browning the Jambalaya meat

Easy Rice Cooker Jambalaya
Author: 
Recipe type: Jambalaya
Cuisine: Cajun
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Here is another easy cajun recipe that anyone can make. You can substitute crawfish tails for the meat if you have them. If you do not have a rice cooker, you can make this using a black pot / dutch oven on a stove top. You will just need to check it and stir to make sure the rice does not burn.
Ingredients
  • 2 boneless, skinless chicken thighs or breasts (about ½ lb total)
  • 2 center cut pork loin chops (about ½ lb total)
  • 1 link of sausage (about ⅓ lb total)
  • 2 tbs vegetable oil
  • 2 cups uncooked white rice
  • 1 14oz can beef broth
  • 1 stick butter, melted
  • 1 8oz can tomato sauce
  • ½ cup chopped onions
  • ¼ cup chopped bell pepper
  • ¼ cup chopped celery
  • Cajun Seasoning to taste

Instructions
  1. Cut all of the meat and sausage into bite size pieces, about ½” cubes
  2. In a skillet, heat the vegetable oil on Medium – Medium High. Brown the meat in the skillet.
  3. Transfer the browned meat to the rice cooker.
  4. Add the chopped vegetables to the skillet and cook long enough to soften.
  5. Add the vegetables and all remaining ingredients to the rice cooker, including the liquid from the skillet.
  6. Stir the ingredients, then start the rice cooker.
  7. It may take more than one cycle to cook the rice. After the first cycle, remove the lid and check to see if the rice is cooked. If it is not cooked, stir the ingredients, replace lid, and start the cooker again.
  8. Once the rice is cooked there will be a little liquid left. Stir the jambalaya and the liquid will be absorbed by the rice.

 

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