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    You are in: Home / Recipes / Rice Cooker Jambalaya Recipe
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    Rice Cooker Jambalaya

    Rice Cooker Jambalaya. Photo by A Good Thing

    1/1 Photo of Rice Cooker Jambalaya

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    strawberrybird's Note:

    By making this in a rice cooker, you can avoid burning the rice and having to watch the pot. Make sure your rice cooker is at least a 6 cup capacity or cooked product won’t fit. If you like your vegetables crisper or don’t want to take the time, you can skip the sautéing step; just melt the butter before adding to the rice cooker. Also, if you don’t like diced tomatoes increase the chicken broth to 4 cups and use a 5 oz can of tomato paste in place of the diced tomatoes.

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    Ingredients:

    Serves: 4-6

    Yield:

    cup

    Units: US | Metric

    Directions:

    1. 1
      If using sausage, cut into small pieces.
    2. 2
      In a medium frying pan, over medium heat, sauté garlic, onion, bell pepper, and mushrooms if using, in butter or margarine for 5-10 minutes or until the onions are translucent. Add sausage and cook another 1-2 minutes.
    3. 3
      Add rice, sausage or shrimp, vegetables, chicken broth, diced tomatoes, and cayenne pepper to pot.
    4. 4
      Stir briefly to evenly distribute all ingredients.
    5. 5
      Set rice cooker to cook. Let sit 10 minutes after rice is cooked.
    6. 6
      Stir and enjoy!

    Ratings & Reviews:

    • on January 09, 2009

      45

      I used this recipe to inaugurate my 5 cup rice cooker. Cooking time was 40 minutes. Five stars (*****) to this recipe for ease of preparation. I added the optional mushrooms, used kielbasa not shrimp, red bell pepper instead of green, and precooked the veggies and kielbasa in butter with fresh ground pepper. I drained my diced tomatoes to prevent mushiness, and scaled back the amount of rice so that it would fit in my cooker. I used 1 cup of Basmati long grain white rice, and one can of chicken broth. Before adding the broth I mixed in a healthy squirt (5 seconds long from the big bottle) of Sri Racha hot sauce because I don't have cayenne pepper, and I use Sri Racha on everything. I used the recipe's given amounts of veggies and kielbasa, and it fit perfectly in my cooker. I rated this recipe four stars because I felt it was missing a little bit of flavor. I have never made Jambalaya before. Next time I make it (in my rice cooker!) I will investigate and add more seasonings to it. The kielbasa was the most prominent flavor in the dish, which is okay, but the rice component was a tad bland. Could have used more Sri Racha too. >:-) Otherwise, the dish was fantastic. The rice cooked perfectly, and there was only a small layer at the bottom of the cooker that turned a little brown. I mixed it into the rest of the dish and it tastes just fine. Very good vegetable to rice ratio (I like it high) in my modified recipe for a balanced one-pot meal. I had enough for three generously portioned meals. Substitutions: Sri Racha for cayenne pepper Red bell pepper for green bell pepper Modifications: Less rice Less chicken broth Drained tomatoes Next time: Add more seasonings

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 23, 2007

      55

      We all loved this tasty dish which was easy once you got all the tidbits into the rice cooker. I especially liked the fact that I didn't have to "babysit" it once the rice was added. Made for PAC 2007. Thanks for posting this strawberrybird. (: Photo to come.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 17, 2007

      45

      Very easy to make, I liked it, but the rest of the family really didn't care for it. The texture of the rice was somewhat mushy. Perhaps my rice cooker or the type of rice I used

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Rice Cooker Jambalaya

    Serving Size: 1 (306 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 504.3
     
    Calories from Fat 171
    33%
    Total Fat 19.0 g
    29%
    Saturated Fat 6.8 g
    34%
    Cholesterol 42.4 mg
    14%
    Sodium 1099.6 mg
    45%
    Total Carbohydrate 64.8 g
    21%
    Dietary Fiber 3.6 g
    14%
    Sugars 4.9 g
    19%
    Protein 16.5 g
    33%

    The following items or measurements are not included:

    cayenne pepper

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