Rice Cooker Seafood Jambalaya
Transform your weeknight dinner routine with this Rice Cooker Seafood Jambalaya, a vibrant one-pot wonder brimming with bold Creole flavors and effortless convenience. Perfectly cooked long-grain rice is infused with a medley of shrimp, smoky Andouille sausage, and a trio of aromatic vegetables—bell peppers, celery, and onions—alongside a fragrant blend of Creole seasoning, smoked paprika, and thyme. The use of a rice cooker streamlines the cooking process, ensuring perfectly tender seafood and rice with minimal effort. Topped with fresh parsley for a pop of color, this hearty yet simple dish delivers irresistible Southern comfort in every bite. Perfect for busy nights or when you're craving a taste of New Orleans at home, this recipe is a must-try for seafood and spice lovers alike!
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Recipe Information
Ingredients
- 2 cups long-grain rice
- 3 cups chicken broth
- 1 pound shrimp, peeled and deveined
- 8 ounces Andouille sausage, sliced
- 1 large bell pepper, diced
- 2 celery stalks, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 14.5-ounce can diced tomatoes, with juice
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 2 teaspoons Creole seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoons parsley, chopped (for garnish)
Instructions
Rinse the long-grain rice under cold water until the water runs clear. Set aside.
Turn on the rice cooker to the sauté or cook setting (if available) and add the olive oil. Allow it to heat up for a minute.
Add the sliced Andouille sausage and cook until browned, about 3-4 minutes. Remove and set aside.
Add the diced bell pepper, celery, and onion to the rice cooker and sauté until softened, about 5 minutes. Add the minced garlic and stir for another minute.
Stir in the tomato paste, cooking for 1-2 minutes to allow the flavors to meld. Then add the diced tomatoes along with their juice.
Return the sausage to the rice cooker and stir in the rinsed rice. Add the chicken broth, Creole seasoning, smoked paprika, dried thyme, salt, black pepper, and bay leaf. Mix well to combine.
Close the rice cooker lid and set it to the standard "white rice" cycle or cook cycle, approximately 30-40 minutes.
When the rice cooker is 10 minutes away from the end of its cycle, open the lid and add the shrimp. Stir gently to incorporate, ensuring the shrimp is submerged. Close the lid and continue cooking.
Once the rice cooker finishes, let the jambalaya rest with the lid closed for 5-10 minutes to allow the flavors to meld.
Open the lid, remove the bay leaf, and fluff the rice gently with a fork. Taste and adjust seasoning with additional salt or Creole seasoning, if needed.
Garnish with chopped parsley and serve hot!
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.2 g | 104% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1046 mg | 349% | |
| Sodium | 6860 mg | 298% | |
| Total Carbohydrate | 177.7 g | 65% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 35.6 g | ||
| Protein | 171.8 g | 344% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 547 mg | 42% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 4832 mg | 103% | |
*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.
