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Cajun Jambalaya Rice Cooker Recipe

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Slow Cooker Cajun Jambalaya A Dash of Sanity
Slow Cooker Cajun Jambalaya A Dash of Sanity from www.dashofsanity.com

Description

Cajun Jambalaya is a classic dish from Louisiana that is known for its spicy and bold flavors. This dish is a combination of rice, vegetables, and meat, cooked in a flavorful broth, and seasoned with a blend of Cajun spices. This recipe is easy to make in a rice cooker, and it is perfect for a quick and delicious dinner.

Prep Time

The prep time for this recipe is around 15 minutes. You will need to chop the vegetables, and dice the meat before you start cooking.

Cook Time

The cook time for this recipe is around 1 hour, which includes the time required for the rice cooker to cook the rice.

Ingredients

  • 2 cups of long-grain white rice
  • 1 pound of boneless, skinless chicken thighs, diced
  • 1 pound of Andouille sausage, sliced
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves of garlic, minced
  • 1 can of diced tomatoes, drained
  • 2 ½ cups of chicken broth
  • 1 tablespoon of Cajun seasoning
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried oregano
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 2 tablespoons of olive oil
  • Green onions, chopped (for garnish)

Equipment

  • Rice Cooker
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Can opener
  • Wooden spoon

Method

  1. First, rinse the rice until the water runs clear, and let it drain in a colander.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and sausage, and cook until browned. Remove the meat from the skillet and set aside.
  3. Add the onions, bell pepper, and garlic to the skillet, and cook until the vegetables are soft, about 5 minutes.
  4. Transfer the vegetables to the rice cooker. Add the meat, rice, diced tomatoes, chicken broth, and spices to the rice cooker. Stir to combine.
  5. Close the rice cooker, and set it to the white rice setting. Let it cook until the rice cooker switches to the warm setting, about 1 hour.
  6. Let the jambalaya sit in the rice cooker for 10 minutes before serving. Garnish with chopped green onions.

Notes

  • For a spicier jambalaya, add more Cajun seasoning or hot sauce to taste.
  • You can substitute the chicken and sausage with shrimp or other seafood.
  • If your rice cooker has a sauté function, you can brown the chicken and sausage directly in the rice cooker.
  • Leftovers can be stored in the fridge for up to 4 days, or in the freezer for up to 3 months.

Nutrition Info

One serving of this Cajun Jambalaya recipe contains approximately:

  • Calories: 534
  • Protein: 28g
  • Fat: 27g
  • Carbohydrates: 44g
  • Fiber: 2g
  • Sugar: 3g
  • Sodium: 1354mg

Recipe Tips

  • Make sure to drain the canned tomatoes before adding them to the rice cooker to prevent the jambalaya from becoming too watery.
  • If you don’t have Cajun seasoning on hand, you can make your own by mixing together 1 tablespoon of paprika, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of dried oregano, 1 tablespoon of dried thyme, 1 teaspoon of black pepper, and 1 teaspoon of cayenne pepper.
  • For a vegetarian version of this recipe, omit the chicken and sausage and use vegetable broth instead of chicken broth.

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