Ingredients for Rice Cooker Seafood Jambalaya
- Raw Shrimp
- Oysters
- Raw Rice
- Butter
- 1/2 cup chopped onion
- Bell Pepper
- Onion Tops
- Garlic
- Beef Broth
- Mushrooms
- Seasoning
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How to Make Rice Cooker Seafood Jambalaya
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté 1/2 cup chopped onion and 1/2 cup chopped green bell pepper for 5 minutes, until softened.
- Add 1 pound of Andouille sausage, sliced, and cook for 5 minutes, until browned. Remove sausage from skillet and set aside.
- Stir in 1 cup of long-grain rice and toast for 1 minute.
- Add 1 (28 ounce) can crushed tomatoes, 1 cup of seafood stock, 1 teaspoon Cajun seasoning, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper (optional), and 1/4 cup chopped fresh parsley.
- Add the cooked Andouille sausage, 1 pound of mixed seafood (shrimp, crawfish, and scallops recommended), and 1/4 cup chopped green onions to the rice cooker.
- Season to taste with salt and black pepper.
- Turn the rice cooker on and cook according to the manufacturer’s instructions, typically 30-45 minutes.
- Fluff with a fork before serving. Garnish with additional parsley and green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
4g
Fat
37g
Carbs
10g
