Ingredients for Rice Cooker Jambalaya
- Mushroom Pieces
- Minced Garlic Clove
- 1/2 cup chopped onion
- Green Bell Pepper
- 2 cups chicken broth
- Kielbasa
- Butter
- White Rice
- 1 (14.5 ounce) can diced tomatoes (undrained)
- 1/4 teaspoon cayenne pepper (or to taste)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Rice Cooker Jambalaya? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Rice Cooker Jambalaya
- If using sausage, cut 1 pound of sausage into 1/2-inch pieces.
- In a medium frying pan, over medium heat, sauté 2 cloves minced garlic, 1/2 cup chopped onion, 1/2 cup chopped bell pepper, and 1 cup sliced mushrooms (if using) in 2 tablespoons of butter or margarine for 5-10 minutes, or until onions are translucent.
- Add sausage and cook for another 1-2 minutes.
- Add 1 cup long-grain white rice, sausage or 1 cup cooked shrimp (if using), sautéed vegetables (or add them directly without sautéing), 2 cups chicken broth, 1 (14.5 ounce) can diced tomatoes (undrained), and 1/4 teaspoon cayenne pepper (or to taste) to your 6-cup (or larger) rice cooker.
- Stir gently to combine all ingredients evenly.
- Set your rice cooker to the cooking cycle.
- Once the cooking cycle is complete, let the Jambalaya sit for 10 minutes.
- Fluff with a fork and serve! Garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
19g
Fat
34g
Carbs
21g
