Jambalaya | zojirushi.com

<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

1

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

2

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

3

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.

4

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

5

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.

6

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