Rice Cooker Jambalaya

Simplify dinner prep without sacrificing bold Southern flavors with this easy Rice Cooker Jambalaya! Packed with succulent shrimp, tender chicken, smoky andouille sausage, and a medley of veggies like bell peppers, onions, and celery, this one-pot recipe is a delicious twist on the Louisiana classic. Infused with Cajun seasoning, paprika, and thyme, and cooked to perfection in your rice cooker, it delivers all the comfort of traditional jambalaya with minimal effort. Perfect for busy weeknights or laid-back gatherings, this hearty dish comes together in just one appliance, saving time on both cooking and cleanup. Serve it warm, garnish with fresh herbs if desired, and enjoy a meal that’s bursting with savory, spicy goodness.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 cups long-grain white rice
• 1 pound chicken breast, diced
• 8 ounces andouille sausage, sliced
• 1 pound shrimp, peeled and deveined
• 1 medium onion, finely chopped
• 1 medium green bell pepper, diced
• 2 stalks celery stalks, diced
• 3 cloves garlic cloves, minced
• 14.5 ounces canned diced tomatoes
• 2.5 cups chicken broth
• 1.5 tablespoons Cajun seasoning
• 1 teaspoon paprika
• 0.5 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons vegetable oil

Directions

Step 1

Set the rice cooker to its sauté or ‘cook’ setting if available. Once hot, add the vegetable oil.

Step 2

Sear the diced chicken and sliced andouille sausage until browned on all sides, about 4-5 minutes. Remove and set aside.

Step 3

In the same rice cooker, add the chopped onion, green bell pepper, celery, and minced garlic. Sauté until softened, about 3-4 minutes.

Step 4

Stir in the rice, diced tomatoes (with their liquid), chicken broth, Cajun seasoning, paprika, dried thyme, salt, and black pepper.

Step 5

Add the browned chicken and sausage back into the rice cooker and stir well to combine.

Step 6

Switch the rice cooker to its regular cooking cycle, close the lid, and let it cook until the rice is tender and the liquid is absorbed, about 25-30 minutes.

Step 7

Once the rice is nearly done (5 minutes before the end of the cooking cycle), add the shrimp. Stir gently and close the lid to allow the shrimp to cook through until pink and opaque.

Step 8

Once the rice cooker finishes cooking, fluff the jambalaya with a fork and let it rest with the lid closed for 5 minutes.

Step 9

Serve warm and enjoy your flavorful, easy Rice Cooker Jambalaya!

Nutrition Facts

Serving size	2913.8 grams (2913.8g)

Amount per serving	% Daily Value*
Calories	2955

Total Fat 120.30g	154%
Saturated Fat 34.10g	171%
Polyunsaturated Fat 20.30g
Cholesterol 1459mg	486%
Sodium 10276mg	447%
Total Carbohydrate 163.00g	59%
Dietary Fiber 18.20g	65%
Total Sugars 25.40g
Protein 306.40g	613%

Vitamin D 42IU	211%
Calcium 574mg	44%
Iron 18mg	101%
Potassium 5104mg	109%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.6%

Protein: 41.4%

Carbs: 22.0%