Rice Cooker Sausage Jambalaya – Mama Harris’ Kitchen
Special thanks to Hamilton Beach for sponsoring this rice sausage Jambalaya recipe and the opportunity for one lucky winner to receive a 4-20 cup hot rice pot of rice and cereal from Hamilton Beach!
This time of year seems to pass so quickly. It seems that in the blink of an eye we went from terribly hot weather and a house full of children to cooler weather and busy weekday nights full of activities. This time of year I love making recipes that are easy and effortless, like this sausage jambalaya I made in my new 4-20 cup rice and hot cereal kitchen from Hamilton Beach. This is really amazing, not only does it make traditional white rice, but it has a specific environment for brown rice and also for cereals. Mr. Harris loves to make traditional oatmeal, and with this he can set it up to come in the morning and does all the cooking for us! It also has options for steaming and whole grains, as well as a heat/simmering option.
The first thing I thought I would do was a hot pot of sausage jambalaya, served with a side of delicious cornbread. Talk about comfort foods, right?
This particular jambalaya is made with beef sausage only, but you can also add chicken or shrimp if desired. I wanted to keep it simple and it came out delicious. Perfectly seasoned, great texture, and also did quite a lot. The size of this kitchen is ideal for serving a large crowd like my family, or you can reduce it to smaller portions and still cook well. Once you’re done cooking, it automatically switches to hot, so your food won’t burn and will stay at the perfect temperature until you’re ready to eat.
Ingredients for Jambalaya rice cooker:
- 2 tablespoons extra virgin olive oil, divided 1 tablespoon
- packet (14 oz) smoked sausage beef, halved lengthwise, then cut into small pieces
- small onion, diced
- medium green bell pepper
- celery stalks, diced
- ground black pepper 3
- tablespoons chopped or chopped garlic
- 15 oz) crushed tomatoes roasted over fire 1 can (
- 4 oz) soft green chili peppers
- hot sauce 2 teaspoons
- dried thyme
- red pepper flakes
- jasmine rice
- 2 1/4 cups low-sodium chicken broth
, diced 2
1 1/2 teaspoons salt 3/4 teaspoon
1 can (
sauce 1 – 2 teaspoons
1 1/2 teaspoons lime powder 1 teaspoon dried
1 1/4 cups
Start by setting the kitchen to heat/simmer. Drizzle with half of the olive oil, then add the sausage.
Sauté the sausage in the oil for about 6-8 minutes, stirring occasionally. <img src="https://i0.wp.com/mamaharriskitchen.com/wp-content/uploads/2016/09/rice-cooker-sausage-jambalaya-4.png" alt="Jambalaya rice cooker sausage was cooked with Hamilton Beach"
/> Add the butter and the rest of the oil and let it melt. Add onion, peppers, celery, salt, pepper and garlic.
Stir everything and let sauté until the vegetables soften. <img src="https://i0.wp.com/mamaharriskitchen.com/wp-content/uploads/2016/09/rice-cooker-sausage-jambalaya-6.png" alt="Jambalaya rice cooker sausage was cooked using Hamilton Beach"
/> Add tomatoes and green chili to vegetables and sausages.
Then add the sauces, seasonings, rice and broth. <img src="https://i0.wp.com/mamaharriskitchen.com/wp-content/uploads/2016/09/rice-cooker-sausage-jambalaya-8.png" alt="Jambalaya rice cooker sausage was cooked using Hamilton Beach"
/> Stir everything together and put the pot in “white rice”. Close the lid and keep the pot somewhere where steam doesn’t come into contact with anything above.
<img src="https://i0.wp.com/mamaharriskitchen.com/wp-content/uploads/2016/09/rice-cooker-sausage-jambalaya-9.png" alt="The Jambalaya rice cooker sausage was cooked with Hamilton Beach"
/>The vegetables will rise to the top once it is done, but they will be well cooked and very tasty. <img src="https://i0.wp.com/mamaharriskitchen.com/wp-content/uploads/2016/09/rice-cooker-sausage-jambalaya-10.png" alt="Rice sausage Jambalaya was cooked using Hamilton Beach"
/> Stir everything together and then fluff the rice a little with the tool that comes
with the pot.
Make some quick cornbread and serve with the jambalaya and some hot sauce on the side. Garnish with a sprig of parsley.
Here’s how to get involved
Prize: One (1) pot of rice and hot cereals of 4-20 cups from Hamilton Beach
The draw runs until the evening of October 30.
Eligibility: Winners are limited to the continental United States and must be 18 years of age or older. See the full contest rules on the rafflecopter form. You will be notified via the email you used on the rafflecopter form if you win, and you will have 48 hours to respond, or a new winner will be chosen.
Enter using the rafflecopter form below. You can log into the form with Facebook or you can use your name and email address. Good luck!
a rafflecopter draw