Jambalaya – a jumble of deep south loveliness

Sausage and shrimp and all things ...limp?

This popular dish from Louisiana is simple to prepare and filling. Its name comes from the Provencal word “jambalaia” meaning “a mix-up”. The rice is cooked then “mixed-up” with cooked shrimp and sausage. A hint of spice from the chili flakes makes it a fun dish to serve at parties!

AuthorHungry PandaCategoryDifficultyIntermediate

Yields2 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

To prepare in rice cooker
 1 ½ cups (rice measuring cup) long grain white rice
 ½ tsp salt
 ¼ tsp dried thyme leaves
  tsp dried chilli flakes
 4 oz low sodium chicken broth
 2 oz diced canned tomatoes in puree
 water as needed
 ½ medium onion - minced
To prepare separately
 ½ tbsp olive oil
 ½ clove of garlic minced
 4 oz medium shrimp
 3 oz smoked sausage, sliced 1/4” thick

1

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse quickly once, drain and place in the inner cooking pan.

2

In a separate bowl, mix the salt and spices into the chicken broth, and add to the inner cooking pan.

3

Add the diced tomatoes and puree, and if necessary, add water to fill the water level 3 of “MIXED RICE in Zojirushi” and "LONG GRAIN in Yum Asia" for 5.5, 8 and 10 cup rice cookers, and up to water level 1.5 for 3 cup rice cookers.

4

Place the minced onion on top and cook using the “MIXED” setting for Zojirushi and "LONG GRAIN / WHITE or REGULAR" settings for Yum Asia rice cookers.

5

When the rice cooker begins its countdown, sauté the shrimp and sausage in a frying pan with olive oil and garlic and place in a bowl.

6

When rice completes cooking, open the lid and transfer the rice to the bowl from step 5. Mix well and serve immediately.

Ingredients

To prepare in rice cooker
 1 ½ cups (rice measuring cup) long grain white rice
 ½ tsp salt
 ¼ tsp dried thyme leaves
  tsp dried chilli flakes
 4 oz low sodium chicken broth
 2 oz diced canned tomatoes in puree
 water as needed
 ½ medium onion - minced
To prepare separately
 ½ tbsp olive oil
 ½ clove of garlic minced
 4 oz medium shrimp
 3 oz smoked sausage, sliced 1/4” thick

Directions

1

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse quickly once, drain and place in the inner cooking pan.

2

In a separate bowl, mix the salt and spices into the chicken broth, and add to the inner cooking pan.

3

Add the diced tomatoes and puree, and if necessary, add water to fill the water level 3 of “MIXED RICE in Zojirushi” and "LONG GRAIN in Yum Asia" for 5.5, 8 and 10 cup rice cookers, and up to water level 1.5 for 3 cup rice cookers.

4

Place the minced onion on top and cook using the “MIXED” setting for Zojirushi and "LONG GRAIN / WHITE or REGULAR" settings for Yum Asia rice cookers.

5

When the rice cooker begins its countdown, sauté the shrimp and sausage in a frying pan with olive oil and garlic and place in a bowl.

6

When rice completes cooking, open the lid and transfer the rice to the bowl from step 5. Mix well and serve immediately.

Jambalaya