Rice Cooker Jambalaya for the Win
Did you know your rice cooker is more than a one-dish wonder? There are some amazing dishes you can make with just your rice cooker. Rice Cooker Jambalaya is by far my favorite. Coming from the creole state, I love anything that reminds me of home and this hits the spot. Seasoned just right, Rice Cooker Jambalaya reminds me of every good creole thing. Spicy, flavorful, and meaty, this dish is a perfect on a night you want a dinner that pops in no time. So grab that rice cooker and let’s get cooking!
Fresh Ingredients in Rice Cooker Jambalaya
Rice Cooker Jambalaya starts out with flavor and ends with flavor. Onions and green peppers sauteed in butter really starts the base, which is accented by some smoked sausage. Long grain rice and chicken stock provide the bulk of the dish, while it gets a bit of spice from hot pepper sauce, black pepper, chili and garlic powders, and some tomatoes. Finally, a bit of leftover chicken is added to not only enhance the flavor, but also round out the dish perfectly. It’s an amazing way to use your rice cooker for more than just plain old boring rice, all while making a one-pot dinner that your family and friends will love.
- ½ stick butter
- 1 lg onion, diced
- 1 green bell pepper diced (I used yellow bell pepper, since that is what I had in the fridge)
- 1 link sausage sliced (I like to do half diced in little pieces and half cut into coins)
- 2 C uncooked long grain rice
- 4 C chicken broth
- 2 tsp hot pepper sauce (like Louisiana Hot or Crystal Hot…if you are going to use Tobasco, use only 1 tsp)
- 2 tsp black pepper
- 1 tsp chili powder
- 2 tsp garlic powder
- 1 Tbsp tomato paste
- 1 can diced tomatoes
- 1 – 2 cups of cooked chicken, I like to use leftover baked chicken or rotisserie chicken.
- Place the butter and veggies in the rice cooker and press cook
- Stir this around for about 10 minutes until the onions get translucent. Then add the rice, sausage, tomato paste, chili powder, garlic powder, black pepper and hot pepper sauce. Stir around to let the spices bloom. Stir for about 10 minutes.
- Add everything else! Stir and start the rice cooker!
- Set your rice cooker to the white rice setting, or set it to cook.
- When the timer goes off stir the Jambalaya, close the lid and let it sit another 10 mins!
Rice Cooker Jambalaya for Now and Later
One of the amazing things about Rice Cooker Jambalaya is how awesome it tastes as leftovers. Whether you eat them the next day or a month later after a round in the freezer, Rice Cooker Jambalaya is delicious. Letting the dish sit overnight allows the flavors to absorb and mingle. The result is fabulous. Rich and wonderful, Rice Cooker Jambalaya is a complete meal in a pot, or you can add a fresh green salad to brighten up the table. Either way, Rice Cooker Jambalaya is the most delicious dinner that your family will love.