Jambalaya with sausage (rice cooker recipe) Recipe #42309
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.
by ellie_
1½ hours | 20 min prep
SERVES 6
- 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 canned tomato (optional)
- 3 cups rice, uncooked
- water
- 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.
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