Rice Cooker Seafood Jambalaya

Transform your weeknight dinner routine with this Rice Cooker Seafood Jambalaya, a vibrant one-pot wonder brimming with bold Creole flavors and effortless convenience. Perfectly cooked long-grain rice is infused with a medley of shrimp, smoky Andouille sausage, and a trio of aromatic vegetables—bell peppers, celery, and onions—alongside a fragrant blend of Creole seasoning, smoked paprika, and thyme. The use of a rice cooker streamlines the cooking process, ensuring perfectly tender seafood and rice with minimal effort. Topped with fresh parsley for a pop of color, this hearty yet simple dish delivers irresistible Southern comfort in every bite. Perfect for busy nights or when you're craving a taste of New Orleans at home, this recipe is a must-try for seafood and spice lovers alike!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 cups long-grain rice
• 3 cups chicken broth
• 1 pound shrimp, peeled and deveined
• 8 ounces Andouille sausage, sliced
• 1 large bell pepper, diced
• 2 celery stalks, diced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 14.5-ounce can diced tomatoes, with juice
• 2 tablespoons tomato paste
• 1 tablespoon olive oil
• 2 teaspoons Creole seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 bay leaf
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 3 tablespoons parsley, chopped (for garnish)

Directions

Step 1

Rinse the long-grain rice under cold water until the water runs clear. Set aside.

Step 2

Turn on the rice cooker to the sauté or cook setting (if available) and add the olive oil. Allow it to heat up for a minute.

Step 3

Add the sliced Andouille sausage and cook until browned, about 3-4 minutes. Remove and set aside.

Step 4

Add the diced bell pepper, celery, and onion to the rice cooker and sauté until softened, about 5 minutes. Add the minced garlic and stir for another minute.

Step 5

Stir in the tomato paste, cooking for 1-2 minutes to allow the flavors to meld. Then add the diced tomatoes along with their juice.

Step 6

Return the sausage to the rice cooker and stir in the rinsed rice. Add the chicken broth, Creole seasoning, smoked paprika, dried thyme, salt, black pepper, and bay leaf. Mix well to combine.

Step 7

Close the rice cooker lid and set it to the standard "white rice" cycle or cook cycle, approximately 30-40 minutes.

Step 8

When the rice cooker is 10 minutes away from the end of its cycle, open the lid and add the shrimp. Stir gently to incorporate, ensuring the shrimp is submerged. Close the lid and continue cooking.

Step 9

Once the rice cooker finishes, let the jambalaya rest with the lid closed for 5-10 minutes to allow the flavors to meld.

Step 10

Open the lid, remove the bay leaf, and fluff the rice gently with a fork. Taste and adjust seasoning with additional salt or Creole seasoning, if needed.

Step 11

Garnish with chopped parsley and serve hot!

Nutrition Facts

Serving size	2830.9 grams (2830.9g)

Amount per serving	% Daily Value*
Calories	2078

Total Fat 81.20g	104%
Saturated Fat 25.70g	129%
Polyunsaturated Fat 1.30g
Cholesterol 1046mg	349%
Sodium 6860mg	298%
Total Carbohydrate 177.70g	65%
Dietary Fiber 19.50g	70%
Total Sugars 35.60g
Protein 171.80g	344%

Vitamin D 0IU	0%
Calcium 547mg	42%
Iron 16mg	91%
Potassium 4832mg	103%

*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: 34.3%

Protein: 32.3%

Carbs: 33.4%