Rice Cooker Jambalaya
Fluffy, seasoned rice full of meat and all the fixins. A rice cooker Jambalaya does make things a lot simpler.
ANNOUNCEMENT
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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.
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Nutrition
Serving: 1g | Calories: 498kcal | Carbohydrates: 17g | Protein: 30g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 19g | Cholesterol: 121mg | Sodium: 1340mg | Fiber: 1g | Sugar: 3g
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