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February 1, 2016

Multi Cooker Jambalaya Recipe

Post by Debra Murray


Check out the fastest slow cooker with the lowest price point! This 11-in-1 digital multi-cooker can bake, keep warm, make rice, roast, saute, slow cook (low), slow cook (high), steam, sous vide, stew and make yogurt! This no-mess cooker does it all. With a ceramic insert, it’s easy to clean and a timer lets its users “set it and forget it”- preparing fresh meals when you want them! The multi-cooker comes with a book of recipes, but stay tuned for Deb’s tried and trued favorites, like this featured 15-minute Jambalaya.

Multi Cooker Jambalaya Recipe
Serves 4-6
1 tablespoon extra virgin olive oil
1 pound Andouille Sausage sliced 1/4 inch thick
1 boneless skinless chicken breast diced
1/4 cup onion minced
1 bell pepper jullienned
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
1 teaspoon Creole Seasoning
1 tablespoon Worcestershire
1 tablespoon hot pepper sauce
1 14.5 ounce can petite diced tomatoes
2 cups Jasmine rice
3 cups chicken stock
green onions and parsley for garnish
Select the brown/saute function, press time temperature, set the temperature to 425.
Add the oil to the multi cooker and let heat for 2 minutes
Add the sausage and brown.
Add the chicken breast and brown for 2-3 minutes per saide
Add the onions and peppers and seasoning and cook for a minute longer.
Stir in the remaining ingredients and cover.
Set the timer for 15 minutes.
When cooking is complete sprinkle with green onions and parsley

Jambalaya

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