There's not much difference to a rice cooker Jambalaya than a regular version cooked in a pot. You still get fluffy, deliciously seasoned Jambalaya without the worry it's getting burned.
Due to the nature of the ingredients there's not really a season that is favored for making Jambalaya. We tend to cook it year round.
It is very popular on the streets of New Orleans during Mardi Gras and Jazz Fest.
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What makes this recipe so yummy
- Although there are a few different meats in this recipe it is quite versatile in that you don't have to use all if you aren't able.
- Cooking in a rice cooker leaves you with a piece of mind that it's not burning on the bottom.
- Of all rice cooker recipes this will swiftly become your favorite.
- It's a great meal for busy weeknights.
- It makes a great hearty breakfast the next day!
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Brown the ground pork, then transfer to the rice cooker (drain the fluid that remains).
- Step 2: Add the smoked sausage to the skillet and saute until slightly caramelized. Transfer to the rice cooker.
- Step 3: Saute the trinity of onions, bell pepper and celery along with the garlic.
- Step 4: Add all ingredients to the rice cooker.
- Step 5: Add the chicken broth and give a good stir.
- Step 6: Place the lid to the rice cooker on top and press lever down to cook.
- Step 7: Once the rice cooker has finished remove the lid and fluff up the jambalaya.
Hint: Do a little taste test of the rice, just in case. If you find there might still be a slight crunch add a little boiling water to the pot and press cook again. A few extra minutes should be fine.
Recipe variations and substitute ideas
- Brown Rice - instead of white rice. Cooking times will need to be adjusted though. As well as fluid amounts.
- Chicken Breasts - cook your own at home.
- Cayenne Pepper - for a little heat - or hot sauce.
- Beef Broth - instead of chicken stock.
- Green Onions - sprinkle with these at the end.
- Red Pepper Flakes - add a pinch for heat.
- Black Eyed Peas - serve with these instead of white beans.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
For this recipe I use a large 15 Cup Rice Cooker. I have an affiliate link in the recipe card below.
You'll also need a large skillet to saute the initial ingredients.
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How to store leftovers
Store the leftover Rice Cooker Jambalaya in an airtight container in the refrigerator for up to 4 days.
This recipe does in fact freeze well, so add to a freezer safe container and freeze up to 3 months.
Mel's kitchen notes
Leaving the recipe to sit 10 minutes before lifting the lid will ensure perfect cooked fluffy rice every time.
Frequently asked questions: FAQs
In a traditional jambalaya, yes. I used ground pork to simplify a little. More commonly you'd see a pork roast chopped up.
Definitely. If too much fluid was added this will lead to the rice being mushy. Then if it is stirred too much at the end it will be disastrous.
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Rice Cooker Jambalaya
Video
Equipment
Ingredients
- 1-½ Pounds Ground Pork
- 1 Pound Polska Kielbasa Smoked Sausage sliced
- ½ Pound Andouille Sausage chopped
- 2 Each Yellow Onions finely diced
- 3 Ribs Celery finely diced
- 1 Each Green Bell Pepper finely diced
- 4 Cloves Garlic minced
- 1 Each Rotisserie Chicken deboned and chopped
- 3 Cups Long Grain Rice
- 1 teaspoon Browning Sauce
- 1 Tablespoon Creole Seasoning
- 1 teaspoon Dried Thyme
- 5 Cups Chicken Broth
Instructions
- Brown the ground pork and add to the rice cooker.1-½ Pounds Ground Pork
- Saute the sausage and again, add to the rice cooker.1 Pound Polska Kielbasa Smoked Sausage, ½ Pound Andouille Sausage
- Saute the trinity and garlic and add to rice cooker.2 Each Yellow Onions, 3 Ribs Celery, 1 Each Green Bell Pepper, 4 Cloves Garlic
- Add all other ingredients, including the broth and give a good stir.1 Each Rotisserie Chicken, 3 Cups Long Grain Rice, 1 teaspoon Browning Sauce, 1 Tablespoon Creole Seasoning, 1 teaspoon Dried Thyme, 5 Cups Chicken Broth
- Cover and press cook. Do not lift the lid while cooking.
- After the rice cooker has flipped to warm, fluff up the jambalaya.
Nutrition
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