Dad's Easy Rice Cooker Jambalaya Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. peeled crawfish (may substitute shrimp)
½ c. chopped green onion
2 c. uncooked white rice
3/4 c. chopped onion
1 can (10.5 ounce) beef broth
3/4 c. chopped bell pepper (may substitute green chiles)
1 sm. jalapeño pepper, chopped
1 can (8 oz.) tomato sauce or V-8 juice
1 stick butter or margarine, melted (can use light version, but do not use fat-free variety)
Cajun seasoning, to taste
Black or white pepper, to taste
1 can (4 oz.) sliced mushrooms, drained (optional)
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Directions: |
Directions:Spray pot of an 8- to 10-cup capacity rice cooker with non-stick cooking spray (such as Pam). Place all ingredients in the rice cooker, stir lightly. If using crawfish, dump the peeled tails and all the liquid into the pot. Turn on rice cooker. When bell rings, let jambalaya STEAM FOR AN ADDITIONAL 30 MINUTES. Do not stir or remove cover until 30 minutes after bell rings. After 30 minutes, stir to distribute the seasonings and fluff the rice. Serve hot. The center bottom of rice cooker may turn dark brown. This is normal, but may scorch if cooker is left on “Warm” for more than a few minutes once jambalaya is finished. |
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Number Of
Servings: |
Number Of
Servings:6 to 8 |
Preparation
Time: |
Preparation
Time:Total prep 30 minutes. The rice cooker does the rest! |
Personal
Notes: |
Personal
Notes: This recipe must be made in a rice cooker. It is great for times when you don't have time to fret over the stove. You just dump everything in, turn on the cooker until it dings, let it set for 30 more minutes, stir and serve. With a salad and bread, it makes a meal. My Dad and his cousins always served this when they played poker together, because its preparation didn't disturb the card game!
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