Rice Cooker Jambalaya Recipes

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RICE COOKER JAMBALAYA

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.

Provided by strawberrybird

Categories     White Rice

Time 45m

Yield 1 cup, 4-6 serving(s)

Number Of Ingredients 10



Rice Cooker Jambalaya image

Steps:

  • 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!

Nutrition Facts : Calories 504.4, Fat 19, SaturatedFat 6.8, Cholesterol 42.4, Sodium 1099.7, Carbohydrate 64.8, Fiber 3.6, Sugar 5, Protein 16.6

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)

JAMBALAYA WITH SAUSAGE (RICE COOKER RECIPE)

Rice Cooker version of Jambalaya was adapted from a recipe from The 100 Greatest Dishes of Louisiana Cookery. I made quite a number of changes from the original recipe according to my family's tastes, ingredient availability and cooking method in order to cook it in a rice cooker.

Provided by ellie_

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12



Jambalaya with sausage (rice cooker recipe) image

Steps:

  • In large frying pan, heat the oil and saute onions, sausage and bell pepper.
  • Cook until sausage is cooked and onion and pepper is tender.
  • Add chopped tomato and garlic to pan.
  • Saute until cooked.
  • In rice cooker, put in 3 cups of rice (use measure cup that comes with rice cooker), enough water to reach the Paella or Sweet rice level marked on rice cooker (I use the Sweet level) sausage and vegetables, pkg of frozen vegetables, bay leaves, thyme, parsley, black pepper, and salsa if desired.
  • Press the select and cooking button according to rice cooker instructions.
  • To cook in skillet instead of rice cooker: after vegetables are cooked add tomatoes, spices and 1 1/2 quart water or stock.
  • Bring to boil.
  • Add rice, bring to boil and reduce to simmer.
  • Cover and simmer for about 25-35 minutes or until all liquid is aborbed and rice is somewhat dry and not sticky.

1/2 cup peanut oil
1 large onion, chopped
1 1/2 lbs smoked sausage, sliced (I use Kielbasa)
1 bell pepper, chopped
2 cloves garlic, chopped
3 bay leaves
1/4 teaspoon thyme
1 teaspoon black pepper
1 package frozen mixed vegetables
1 cup mild salsa (optional) or 1 cup canned tomato (optional)
3 cups rice, uncooked
water

RICE COOKER SEAFOOD JAMBALAYA

Seafood at its best. This dish is very quick and easy to make. Perfect for the working woman or man.

Provided by Mona Theriot

Categories     Crab

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11



Rice Cooker Seafood Jambalaya image

Steps:

  • Mix everything in rice cooker (uncooked).
  • Season to taste (remember, the broth is salty).
  • Turn rice cooker on.
  • Takes approximately 30 minutes.

Nutrition Facts : Calories 302.4, Fat 12.9, SaturatedFat 7.6, Cholesterol 112.8, Sodium 588.2, Carbohydrate 32.5, Fiber 1.6, Sugar 1.2, Protein 13.4

1 lb raw shrimp
1 (6 ounce) jar oysters (I use just crab meat) or 1 lb crabmeat (I use just crab meat)
1 1/2 cups raw rice (rice cooker cups)
1/2-1 cup melted butter or 1/2-1 cup melted margarine
1 medium onion, chopped
1 medium bell pepper, chopped
1/2 cup onion tops, chopped
1 teaspoon chopped garlic
1 (10 1/2 ounce) can beef broth
1 (4 ounce) can mushrooms, drained
seasoning (of your choice, I use TexJoy Steak Seasoning)

JAMBALAYA

This is an easy favorite crockpot recipe of a busy cook from Algoma, Wisconsin that serves a lot of people. Perfect for tailgating especially if you need some heat! Good with your favorite crusty bread but absolutely perfect with beer bread! Wrap your crock pot up in some old towels and you are set to enjoy. Go Pack go!:) I recently made this for a camping trip to the North Shore and before heading north I precut the pepper, onion, celery, and dumped the cut veggies into a ziplock along with all the spices and then froze the zip lock mixture. I also subbed in a can of cooked wild rice and it tasted great! Make and then enjoy a long hike. Works well when reduced by half, also

Provided by WiGal

Categories     Meat

Time 8h30m

Yield 12 serving(s)

Number Of Ingredients 15



Jambalaya image

Steps:

  • Add all ingredients except shrimp and rice in 6 or 7 quart slow cooker.
  • Cover and cook on low for 8-10 hours, or on high for 3-4 hours.
  • Add shrimp and rice the last 30 minutes of cooking.

Nutrition Facts : Calories 708.2, Fat 25.8, SaturatedFat 7.9, Cholesterol 205.7, Sodium 1797.3, Carbohydrate 81.4, Fiber 5.6, Sugar 6.4, Protein 36.2

2 lbs smoked sausage, cut into 1/4 inch pieces
2 -3 green peppers, chopped
1 red pepper, chopped
2 onions, chopped
4 stalks celery, diced
2 (14 1/2 ounce) cans tomatoes seasoned with basil garlic & oregano
10 ounces tomato paste
2 (14 ounce) cans beef broth
2 tablespoons dried parsley
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon cayenne pepper
2 teaspoons Tabasco sauce (optional)
2 lbs cooked shrimp, shelled
6 cups brown rice, cooked regular

BLACK-EYED PEAS JAMBALAYA(RICE COOKER)

Make and share this Black-Eyed Peas Jambalaya(Rice Cooker) recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8



Black-Eyed Peas Jambalaya(Rice Cooker) image

Steps:

  • Mix all ingredients together in a rice cooker, press the button and cook.

6 tablespoons butter
1 bell pepper, small, chopped
1 1/2 cups rice, raw
1 (10 1/2 ounce) can beef broth
1 onion, small, chopped
1 lb smoked sausage, sliced and browned
1 tablespoon seasoning (Cajun or Creole to taste)
1 (10 1/2 ounce) can black-eyed peas, jalapeno

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