Rice Cooker Sausage Jambalaya Recipe

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I love spicy food’s. Indian is my first choice, but I also love Cajun! As a family we all love Gumbo, but my husband and I love Jambalaya!

I also like easy to make meals, and this one certainly is! It doesn’t get much easier than using a rice cooker for a meal, and the clean up is a breeze! At the beginning of this pregnancy I craved it ALL the time and made it about 3 times in one month alone. I finally got around to taking pictures of it so I could share it. I think taking pictures actually took longer than making this meal!

Sausage Jambalaya
1 stick butter
1 Lrg onion chopped
1 green bell pepper chopped
1 link sausage sliced
2 1/2 C uncooked short grain rice (We like Japanese rice)
4 C chicken broth
2 tsp Cajun Seasoning
2 tsp black pepper
1 tsp chili powder
2 tsp garlic powder
2 tsp cayenne pepper
2 cans stewed tomatoes (if it’s too spicy for you use cans of diced tomatoes instead)

Place the butter and veggies in the rice cooker and press cook!

After about 10 mins the butter will be melted and the onions will start to turn opaque.

This is when I add the sliced sausage and let it cook another 5-10 mins.

Here comes the super easy part… add everything else! Stir and restart the rice cooker! Easy pea-sy!

Now a quick note on the rice. If you want to use a different style of rice, like long grain or brown rice, you totally can. You juts have to change the measurements a bit. Just remember your working with 4 C liquid. So for long grain you’d only use around 2 C rice and brown rice a tad bit less I think…

When the timer goes off stir the Jambalaya, close the lid and let it sit another 10 mins! IF you want chicken in your Jambalaya then saute it and add it here, stir it in and let it sit with the rest for the last 10 mins. Then your ready to eat! I like to serve it with a nice cold glass of milk!

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