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Jambalaya

Yields2 ServingsPrep 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
 ⅛ 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.

Nutrition Facts

Servings 0