Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 onion, chopped (about 1 cup / 150g)
  • 1 green bell pepper, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 tsp / 10g)
  • 8 oz smoked sausage (like Andouille or Kielbasa), sliced (225g)
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (450g)
  • 1 1/2 cups long-grain rice (300g) - not instant rice
  • 3 cups chicken broth (720ml)
  • 1 (14.5 oz) can diced tomatoes, undrained (400g)
  • 1 tbsp Cajun seasoning (or Creole seasoning) (15ml)
  • 1/2 tsp smoked paprika (2.5ml)
  • 1/4 tsp cayenne pepper (optional, for extra heat) (1.25ml)
  • Salt and black pepper to taste
  • Chopped fresh parsley or green onions (Optional)

Instructions:

  1. Heat olive oil in a skillet over medium heat (if your rice cooker has a sauté function, use it!). Add onion and bell pepper; cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Transfer the sautéed vegetables to the rice cooker. Add the sliced sausage, chicken pieces, rice, chicken broth, diced tomatoes (undrained), Cajun seasoning, smoked paprika, and cayenne pepper (if using). Season with salt and pepper to taste.
  3. Close the rice cooker lid and set it to the cook or white rice setting.
  4. Once the rice cooker switches to warm, let the Jambalaya-ish rest, undisturbed, for 10 minutes. This allows the flavors to meld and the rice to absorb any remaining liquid.
  5. Carefully fluff the Jambalaya-ish with a fork. Garnish with chopped parsley or green onions, if desired.