Rice Cooker Jambalaya
Rice Cooker Jambalaya
Ingredients
- 1 tablespoon vegetable oil
- 1 pound chicken breast, diced into 1-inch pieces
- 12 ounces smoked sausage, sliced into 1/2-inch rounds
- 1 onion, medium, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 14.5 ounces diced tomatoes, undrained
- 2 cups chicken broth
- 1 1/2 cups white rice, uncooked
- 2 tablespoons jambalaya seasoning
- 1 pound raw shrimp, peeled and deveined
- 1/4 cup green onions, chopped, for garnish
- 1/4 cup fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat on the stovetop.
⏱️ 2 min
- 2
Add the diced chicken breast and sliced smoked sausage to the hot pan. Cook, stirring occasionally, until the chicken is browned on all sides and the sausage is cooked through, about 5-7 minutes.
⏱️ 7 min
- 3
Add the diced onion, diced green bell pepper, and diced celery to the pan with the meat. Sauté these vegetables until they are softened, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in the minced garlic and cook for approximately 1 minute until it becomes fragrant.
⏱️ 1 min
- 5
Pour in the can of undrained diced tomatoes and the chicken broth. Add the uncooked white rice and jambalaya seasoning. Stir all the ingredients together thoroughly in the pan to combine.
⏱️ 3 min
- 6
Carefully transfer the entire mixture from the pan into the pot of your rice cooker.
⏱️ 1 min
- 7
Place the pot into the rice cooker unit and close the lid. Turn the rice cooker on to the standard "white rice" cooking setting.
- 8
Once the rice cooker finishes its cooking cycle (this typically takes 20-25 minutes), open the lid. Distribute the raw shrimp evenly over the top of the cooked jambalaya mixture.
⏱️ 1 min
- 9
Close the rice cooker lid again and allow the shrimp to cook for an additional 5-10 minutes using the residual heat. The shrimp should turn pink and be cooked through.
⏱️ 10 min
- 10
Open the lid and gently fluff the jambalaya with a fork to combine all ingredients. Garnish with freshly chopped green onions or parsley before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Cooker Jambalaya
- 1 tablespoon vegetable oil
- 1 pound chicken breast, diced into 1-inch pieces
- 12 ounces smoked sausage, sliced into 1/2-inch rounds
- 1 onion, medium, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 14.5 ounces diced tomatoes, undrained
- 2 cups chicken broth
- 1 1/2 cups white rice, uncooked
- 2 tablespoons jambalaya seasoning
- 1 pound raw shrimp, peeled and deveined
- 1/4 cup green onions, chopped, for garnish
- 1/4 cup fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat on the stovetop.
⏱️ 2 min - 2
Add the diced chicken breast and sliced smoked sausage to the hot pan. Cook, stirring occasionally, until the chicken is browned on all sides and the sausage is cooked through, about 5-7 minutes.
⏱️ 7 min - 3
Add the diced onion, diced green bell pepper, and diced celery to the pan with the meat. Sauté these vegetables until they are softened, about 5-7 minutes.
⏱️ 7 min - 4
Stir in the minced garlic and cook for approximately 1 minute until it becomes fragrant.
⏱️ 1 min - 5
Pour in the can of undrained diced tomatoes and the chicken broth. Add the uncooked white rice and jambalaya seasoning. Stir all the ingredients together thoroughly in the pan to combine.
⏱️ 3 min - 6
Carefully transfer the entire mixture from the pan into the pot of your rice cooker.
⏱️ 1 min - 7
Place the pot into the rice cooker unit and close the lid. Turn the rice cooker on to the standard "white rice" cooking setting.
- 8
Once the rice cooker finishes its cooking cycle (this typically takes 20-25 minutes), open the lid. Distribute the raw shrimp evenly over the top of the cooked jambalaya mixture.
⏱️ 1 min - 9
Close the rice cooker lid again and allow the shrimp to cook for an additional 5-10 minutes using the residual heat. The shrimp should turn pink and be cooked through.
⏱️ 10 min - 10
Open the lid and gently fluff the jambalaya with a fork to combine all ingredients. Garnish with freshly chopped green onions or parsley before serving.
⏱️ 3 min