Recipe by ellie_
Rice Cooker version of Jambalaya was adapted from a recipe from The 100 Greatest Dishes of Louisiana Cookery. I made quite a number of changes from the original recipe according to my family's tastes, ingredient availability and cooking method in order to cook it in a rice cooker.
Top Review by Rita~
My ricer couldn`t handle it all so I made it on the stove. This is a quick jambalaya. I added 1 teaspoon saffron, 20 medium shrimp, hot pepper (habanaro)flakes. The package of vegetables was 1 pound. I used medium salsa. We like it hot. I think this would have been much better if you add the vegetables after the rice is cooked just to heat them. Adding them at step 7 just made them to mushy. Or even better using all fresh instead of frozen would make this a 5 star recipe.
- 1⁄2 cup peanut oil
- 1 large onion, chopped
- 1 1⁄2 lbs smoked sausage, sliced (I use Kielbasa)
- 1 bell pepper, chopped
- 2 cloves garlic, chopped
- 3 bay leaves
- 1⁄4 teaspoon thyme
- 1 teaspoon black pepper
- 1 package frozen mixed vegetables
- 1 cup mild salsa (optional) or 1 cup canned tomato (optional)
- 3 cups rice, uncooked
Directions See How It's Made
- In large frying pan, heat the oil and saute onions, sausage and bell pepper.
- Cook until sausage is cooked and onion and pepper is tender.
- Add chopped tomato and garlic to pan.
- Saute until cooked.
- In rice cooker, put in 3 cups of rice (use measure cup that comes with rice cooker), enough water to reach the Paella or Sweet rice level marked on rice cooker (I use the Sweet level) sausage and vegetables, pkg of frozen vegetables, bay leaves, thyme, parsley, black pepper, and salsa if desired.
- Press the select and cooking button according to rice cooker instructions.
- To cook in skillet instead of rice cooker: after vegetables are cooked add tomatoes, spices and 1 1/2 quart water or stock.
- Bring to boil.
- Add rice, bring to boil and reduce to simmer.
- Cover and simmer for about 25-35 minutes or until all liquid is aborbed and rice is somewhat dry and not sticky.