Recipe by strawberrybird
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.
Top Review by spaceoops
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
- 1 cup mushroom pieces (optional)
- 1 teaspoon minced garlic clove
- 1⁄2 small onion, diced
- 1⁄2 green bell pepper, cut into chunks
- 3 cups chicken broth
- 1⁄2 lb kielbasa or 1⁄2 lb shrimp, fully cooked
- 2 teaspoons butter or 2 teaspoons margarine
- 1 1⁄2 cups white rice (I use jasmine, but any white rice will do)
- 1 (15 ounce) can diced tomatoes
- 1 cayenne pepper (to taste)
Directions See How It's Made
- If using sausage, cut into small pieces.
- 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.
- Add rice, sausage or shrimp, vegetables, chicken broth, diced tomatoes, and cayenne pepper to pot.
- Stir briefly to evenly distribute all ingredients.
- Set rice cooker to cook. Let sit 10 minutes after rice is cooked.
- Stir and enjoy!