Rice Cookers Recipes

Jambalaya

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!

<For 5 or 10 cup Zojirushi Rice Cookers>
Ingredients (serves 4-6):

To Cook in the Rice Cooker:

3 cups (rice measuring cup) long grain white rice
1 tsp. salt
1/2 tsp. dried thyme leaves
1/4 tsp. dried chili flakes
8 oz. low sodium chicken broth
4 oz. diced canned tomatoes in puree
Water as needed
1 medium onion, minced

To Prepare Separately:

1 Tbsp. olive oil
1 clove garlic, minced
8 oz. medium shrimp
6 oz. smoked sausage, sliced 1/4” thick

<For 3 cup Zojirushi Rice Cookers>
Ingredients (serves 2-3):

To Cook in the Rice Cooker:

1.5 cups (rice measuring cup) long grain white rice
1/2 tsp. salt
1/4 tsp. dried thyme leaves
1/8 tsp. dried chili flakes
4 oz. low sodium chicken broth
2 oz. diced canned tomatoes in puree
Water as needed
1/2 medium onion, minced

To Prepare Separately:

1/2 Tbsp. olive oil
1/2 clove garlic, minced
4 oz. medium shrimp
3 oz. smoked sausage, sliced 1/4” thick

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

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

Add the diced tomatoes and puree, and if necessary, add water to fill the water level 3 of “MIXED RICE” for 5 and 10 cup rice cookers, and up to water level 1.5 for 3 cup rice cookers.

Place the minced onion on top and cook using the “MIXED” setting.

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.

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

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