Rice Cooker Jambalaya
Simplify dinner prep without sacrificing bold Southern flavors with this easy Rice Cooker Jambalaya! Packed with succulent shrimp, tender chicken, smoky andouille sausage, and a medley of veggies like bell peppers, onions, and celery, this one-pot recipe is a delicious twist on the Louisiana classic. Infused with Cajun seasoning, paprika, and thyme, and cooked to perfection in your rice cooker, it delivers all the comfort of traditional jambalaya with minimal effort. Perfect for busy weeknights or laid-back gatherings, this hearty dish comes together in just one appliance, saving time on both cooking and cleanup. Serve it warm, garnish with fresh herbs if desired, and enjoy a meal that’s bursting with savory, spicy goodness.
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 1 pound chicken breast, diced
- 8 ounces andouille sausage, sliced
- 1 pound shrimp, peeled and deveined
- 1 medium onion, finely chopped
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 2.5 cups chicken broth
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
Set the rice cooker to its sauté or ‘cook’ setting if available. Once hot, add the vegetable oil.
Sear the diced chicken and sliced andouille sausage until browned on all sides, about 4-5 minutes. Remove and set aside.
In the same rice cooker, add the chopped onion, green bell pepper, celery, and minced garlic. Sauté until softened, about 3-4 minutes.
Stir in the rice, diced tomatoes (with their liquid), chicken broth, Cajun seasoning, paprika, dried thyme, salt, and black pepper.
Add the browned chicken and sausage back into the rice cooker and stir well to combine.
Switch the rice cooker to its regular cooking cycle, close the lid, and let it cook until the rice is tender and the liquid is absorbed, about 25-30 minutes.
Once the rice is nearly done (5 minutes before the end of the cooking cycle), add the shrimp. Stir gently and close the lid to allow the shrimp to cook through until pink and opaque.
Once the rice cooker finishes cooking, fluff the jambalaya with a fork and let it rest with the lid closed for 5 minutes.
Serve warm and enjoy your flavorful, easy Rice Cooker Jambalaya!
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 1259 mg | 55% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.4 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 127 mg | 10% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 851 mg | 18% | |
*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.
