Aroma Rice Cooker Jambalaya Recipe

This delicious Aroma Rice Cooker Jambalaya Recipe is made with green onions, vegetable oil, andouille sausage, chicken thighs, yellow onion, and green bell pepper, and serves 4, taking around 55 minutes.

To make Jambalaya in your Aroma rice cooker, start by sautéing sausage and chicken, then add onions, bell pepper, and celery. Mix in garlic, Creole seasoning, thyme, bay leaf, chicken stock, tomatoes, rice, and shrimp. Cook using the white rice setting, then let it rest.

Give this easy one-pot Jambalaya a try in your Aroma rice cooker. It’s a straightforward, flavorful meal that’s sure to become a favorite in your recipe collection.

Aroma Rice Cooker Jambalaya Ingredients

• 4 green onions
• 1 ½ tablespoons vegetable oil
• 12 ounces andouille sausage, sliced
• 1 pound chicken thighs, boneless and skinless, diced
• 1 medium yellow onion, chopped
• 1 green bell pepper, chopped
• 4 ribs celery, chopped
• 4 cloves garlic, minced
• 1 tablespoon Creole or Cajun seasoning
• ½ teaspoon dried thyme
• 1 bay leaf
• 2 cups low-sodium chicken stock
• Kosher salt, to taste
• 1 can (14.5 ounces) diced tomatoes
• 1 cup long-grain white rice
• 12 ounces shrimp, peeled and deveined
• Optional: Chopped fresh parsley for garnish

How To Make Jambalaya In Aroma Rice Cooker

1. Prepare Ingredients: Begin by thinly slicing the green onions, separating the white and light green parts from the dark green parts, and set them aside for later use.
2. Cook Sausage and Chicken: Add 1 tablespoon of vegetable oil to the Aroma Rice Cooker and use the sauté function to cook the sausage slices until they are lightly browned, about 3 minutes; if your cooker doesn’t have this function, perform this step in a skillet over medium heat on the stove.
3. Sauté Vegetables: In the same pot or skillet, add the chopped onion, bell pepper, and celery, cooking until the onion becomes translucent, which should take about 3 minutes, and then add the garlic, Creole seasoning, and thyme, cooking everything together for an additional minute.
4. Combine Ingredients for Cooking: Transfer the sautéed vegetables to the rice cooker if you used a skillet, then add the bay leaf, chicken stock, and a pinch of salt to taste, followed by the diced tomatoes with their juices, rice, and the white and light green parts of the green onions, and finally return the sausage and chicken to the cooker.
5. Cook the Jambalaya: Secure the lid of the Aroma Rice Cooker and set it to the white rice setting, allowing it to cook for about 20 minutes, or until the rice is tender and the liquid is mostly absorbed.
6. Add Shrimp: After the cooking cycle is complete, stir in the shrimp, ensuring they are well distributed throughout the rice, then cover the cooker and let it stand for 10 minutes, allowing the shrimp to cook in the residual heat.
7. Final Touches: To finish, stir in half of the reserved dark green parts of the green onions, and use the remaining green onions and optional chopped parsley as a garnish before serving.

Recipe Tips

• Layered Cooking: Start by cooking the meats first to develop a flavor base, then add the vegetables, and finally the rice and liquids, ensuring each ingredient is given the right amount of cooking time.
• Rice Texture: Monitor the liquid levels and cooking time to ensure the rice in your Jambalaya doesn’t become too mushy or remain undercooked; the texture should be fluffy and each grain should be distinct.
• Vegetable Freshness: Sauté the vegetables just until they begin to soften, ensuring they retain a bit of crunch and freshness even after the cooking process is complete.
• Balanced Flavoring: Adjust the Creole or Cajun seasoning to your taste preference, and don’t forget to taste and adjust the seasoning before the final stage of cooking.
• Resting Time: Allowing the Jambalaya to rest for a few minutes after cooking helps the flavors to meld together and the rice to absorb any remaining liquid.
• Garnishing for Freshness: Garnish with fresh green onions and parsley to add a fresh, vibrant touch to the rich and hearty Jambalaya.

Recipe Variation

• Vegetarian Jambalaya: Substitute the meats with a variety of beans and extra vegetables for a hearty vegetarian version of the Jambalaya.
• Creole-Style Jambalaya: Include tomatoes in the recipe, as Creole Jambalaya typically has a redder color due to the addition of tomatoes.
• Cajun-Style Jambalaya: Skip the tomatoes and focus on a browned and smoky flavor profile, using more smoked meats like Andouille sausage and smoked ham.
• Seafood Delight Jambalaya: Add a variety of seafood such as crab, shrimp, and scallops for a luxurious seafood twist on the traditional recipe.
• Spicy Jambalaya: Incorporate hot sauce and extra Cajun seasoning for a spicier kick that elevates the heat level of the dish.
• Herbal Jambalaya: Add fresh thyme, oregano, and a bay leaf for an aromatic and herby dimension to the Jambalaya.

Can I Use Brown Rice Instead of White Rice in Jambalaya Recipe?

Certainly, you can use brown rice instead of white rice in the Aroma Rice Cooker Jambalaya recipe; just be mindful that brown rice typically requires a longer cooking time and more liquid compared to white rice, so adjust the cooking time and liquid quantities accordingly to ensure the rice is fully cooked and the texture is right.

Is It Possible to Make the Jambalaya Spicier or Milder?

Absolutely, you can easily adjust the spiciness level of the Jambalaya to suit your taste preferences; for a spicier dish, consider adding extra Creole or Cajun seasoning, a dash of cayenne pepper, or some diced hot peppers, while for a milder version, simply reduce the amount of Creole or Cajun seasoning and avoid adding any additional hot spices or peppers.

Can I Add Different Types of Meat or Seafood to the Jambalaya?

Yes, Jambalaya is a versatile dish that allows for various types of meat or seafood to be added; feel free to experiment by including different meats such as smoked ham, turkey, or even different types of seafood like crabmeat or scallops, ensuring they are added at the right time in the cooking process to be properly cooked without being overdone.

What To Eat With Jambalaya

Some of the recommendations to eat with your Jambalaya are Southern Cornbread, Hush Puppies, Cheddar Biscuits, Garlic Bread, and Corn Maque Choux. These sides complement the rich flavors of Jambalaya, adding a perfect balance of texture and taste to your meal.

How Long Can I Store This Jambalaya

In The Fridge:

When stored properly in an airtight container or sealed tightly with plastic wrap, Jambalaya can be kept in the fridge for up to 4 days; however, ensure it’s cooled to room temperature before storing to maintain its quality.

In The Freezer:

To store your Jambalaya in the freezer, cool it to room temperature, then transfer it to airtight containers or freezer bags. It can be stored for up to 3 months; remember to label the containers with the date for future reference.

How To Reheat Jambalaya

You can reheat your Jambalaya by transferring it to a microwave-safe dish, covering it loosely, and microwaving on high for 2-3 minutes, stirring halfway through. For oven reheating, place it in an oven-safe dish, cover with foil, and heat at 350°F for about 20 minutes or until heated through.

Check out More Recipes From Michael Symon:

• Aroma Rice Cooker Mexican Rice Recipe
• Aroma Rice Cooker Risotto Recipe
• Aroma Rice Cooker Rice Pudding