Jambalaya

 Make jambalaya using a rice cooker couldn't be easier! This comfort classic is packed with flavor and ready in no time. 

 Ingredients 

12 oz andouille sausages( or any spice sausages you like to use) sliced 

1 medium onion, diced 

2 stalks celery, diced 

2 red/yellow/orange bell peppers, diced 

2 green peppers, diced

1/2 head of garlic, minced

1-2 tbsp butter/olive oil 

2-3 tbsp Cajun seasoning 

1 tbsp paprika 

2 tsp dried thyme and oregano

2 cups long grain brown or white rice, washed and drained excess water 

3 cups chicken stock or water with bouillon cubes( I used 2 cubes)

1 can of diced or whole tomatoes( 14 oz) including juice

2 cup of cooked bean of your choice

Green onion for garnish 

Salt and pepper to taste

1. cook vegetables( onion, celery, and peppers in a sauté setting for 5 minutes with butter or olive oil.

2. add minced garlic, rice, dry thyme and oregano, paprika, and Cajun seasoning. Stir and cook for 1 minutes.

3.add tomatoes, water, and bouillon cubes. 

4.. Set rice cooker to cook in a brown rice setting or slow cooking option( depending on what option you have or when you want your food to be ready). 

5. When the rice almost cooked, add beans and sausages and let it cook for additional 5 minutes. or residual heat in ‘keep warm mode’ for 10 more minutes. 

6. Garnish with sliced green onions. Add salt, pepper, and hot sauce( optional)

Enjoy and follow for more. 

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