Jambalaya with Sausage Rice Cooker Recipe
Elevate weeknight dinners with this effortless, flavor-packed Jambalaya with Sausage Rice Cooker Recipe! Bursting with bold Cajun spices, tender slices of smoky Andouille sausage, and a medley of colorful vegetables like bell peppers, onion, and celery, this one-pot wonder simplifies classic Southern comfort food. Using a rice cooker as your secret weapon, you’ll achieve perfectly fluffy, seasoned rice infused with chicken broth, diced tomatoes, and aromatic herbs. With just 15 minutes of prep and a hands-free cooking process, this dish is perfect for busy nights yet impressive enough for entertaining. Garnish with fresh green onions and a dash of hot sauce for that final New Orleans-inspired touch—comfort food just got a whole lot easier!
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Recipe Information
Ingredients
- 12 oz Andouille sausage (sliced)
- 2 cups Uncooked long-grain rice
- 3 cups Chicken broth
- 14.5 oz Diced tomatoes (with juice)
- 1 medium Green bell pepper (diced)
- 1 medium Red bell pepper (diced)
- 1 medium Yellow onion (diced)
- 2 stalks Celery stalks (chopped)
- 2 cloves Minced garlic
- 1.5 tbsp Cajun seasoning
- 1 tsp Dried thyme
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
- 2 tbsp Chopped green onions (for garnish)
- Hot sauce (optional, for serving)
Instructions
Heat olive oil in a medium skillet over medium heat. Add the sliced Andouille sausage and cook until browned on both sides, about 5 minutes. Remove from heat and set aside.
Rinse the uncooked long-grain rice under cold water until the water runs clear. Drain well.
Place the rinsed rice into the rice cooker's cooking pot.
Add chicken broth, diced tomatoes (with juice), green bell pepper, red bell pepper, yellow onion, celery, garlic, Cajun seasoning, dried thyme, salt, and black pepper to the rice cooker. Give everything a good stir to combine evenly.
Place the browned sausage slices on top of the mixture in the rice cooker.
Close the rice cooker lid and set it to the 'white rice' or 'regular cook' setting (depending on your model). Let the rice cooker do the work.
Once the rice cooker finishes cooking and switches to 'keep warm,' let the Jambalaya rest in the cooker for an additional 5 minutes to allow the flavors to meld.
Carefully open the rice cooker lid and fluff the Jambalaya with a fork. Remove the cooking pot from the rice cooker base to avoid overcooking.
Serve hot and garnish with chopped green onions. Add hot sauce for extra spice, if desired.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1028 mg | 45% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 5.9 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 601 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
