Rice Cooker Jambalaya

Prep Time: 10-15 minutes

Cook Time: 45-60 minutes

Serving Size: 6-10

4 lbs. Smoked Sausage, sliced

2 oz. (4 tbsp.) Italian Dressing

½ oz. (1 tbsp.) Season-All

2 can Swanson’s 14 oz. Beef broth and 2 tbs. Better than Bullion Chicken Base

½  small can Cream of Chicken and Celery

1 oz. (by volume) dehydrated Onion Flakes 

½ oz. (by volume) dehydrated Bell Pepper Flakes

1 tsp. Garlic Powder

1 tbsp. (½ oz.) Tabasco Chipotle Sauce 

1 tbsp. (½ oz.)   Paprika 

2 tbsp. (1 oz.) Kitchen Bouquet

1 lb. (2 cups) parboiled or long grain Rice 

Mix sausage in Italian Dressing and coat with Season-All and set aside (keep cool/cold)

Add broth to cooker and stir in chicken base. Add rice and onion/bell pepper flakes. Mix everything together along with Cream of Chicken and Celery.

Add Tabasco or cayenne. Add Paprika, garlic powder and Kitchen Bouquet. Add meat and stir around one last time.

Place the lid on rice cooker and turn on (cook). Let rice steam out till cooker chimes and sets itself to warm. Reset to cook (full on) and hold button for 1 min. Eventually will re-chime and turn itself back to warm. Initially let the cover stay on for 15-20 minutes.

Check rice and scrape sides into the bottom. Once rice is done, Turn off and let sit covered 5-10 minutes before serving.

You can also use pork and/or chicken, alone or in any combination, but you must brown and pre-cook in skillet abut 15-20 min.

Feeling adventurous? Replace onion/pepper flakes with > Sauté 1 med. onion, 1 bell pepper and 1 can Rotel Diced Chili Tomatoes in skillet and add in at beginning. .

  

Submitted By: Tony Guidry, EMT-Paramedic

Louisiana, USA