Rice Cooker Sausage Jambalaya

• Meat

  • 1 Chicken
  • 1 Link sausage

• Produce

  • 2 tsp Garlic powder
  • 1 Green bell pepper
  • 1 Lrg onion
  • 2 cans Tomatoes, stewed

• Canned Goods

  • 4 cup Chicken broth

• Pasta & Grains

  • 2 1/2 cup Rice, short grain

• Baking & Spices

  • 2 tsp Black pepper
  • 2 tsp Cajun seasoning
  • 2 tsp Cayenne pepper
  • 1 tsp Chili powder

• Dairy

  • 1 stick Butter

Found on ashleemarie.com

Description

Ingredients

• 1 stick butter
• 1 Lrg onion chopped
• 1 green bell pepper chopped
• 1 link sausage sliced
• 2 1/2 C uncooked short grain rice (We like Japanese rice)
• 4 C chicken broth
• 2 tsp Cajun Seasoning
• 2 tsp black pepper
• 1 tsp chili powder
• 2 tsp garlic powder
• 2 tsp cayenne pepper
• 2 cans stewed tomatoes (if its too spicy for you use cans of diced tomatoes instead)
• sauteed chicken (optionsl

Directions

• Place the butter and veggies in the rice cooker and press cook!
• After about 10 mins the butter will be melted and the onions will start to turn opaque.
• This is when I add the sliced sausage and let it cook another 5-10 mins.
• Here comes the super easy part... add everything else! Stir and restart the rice cooker!
• When the timer goes off stir the Jambalaya, close the lid and let it sit another 10 mins!
• IF you want chicken in your Jambalaya then saute it and add it here, stir it in and let it sit with the rest for the last 10 mins.