Special thanks to Hamilton Beach for sponsoring this recipe for Rice Cooker Sausage Jambalaya and the opportunity for one lucky winner to receive a Hamilton Beach 4-20 Cup Rice and Hot Cereal Cooker!
This time of year seems to roll through so quickly. It seems in just a blink of the eye we went from terribly hot weather and a house full of kids to cooler weather and busy weeknights full of activities. This time of year I love to make recipes that are easy and effortless, like this sausage jambalaya I made in my new Hamilton Beach 4-20 Cup Rice and Hot Cereal Cooker. This thing is seriously amazing, not only does it make traditional white rice, it has a specific setting for brown rice and also for cereals. Mr. Harris loves to make traditional oatmeal, and with this he can set it to come on in the morning and it does all the cooking for us! It also has options for steam cooking and whole grains, as well as a heat/simmer option.
The first thing I thought to make was a warm pot of sausage jambalaya, served with a side of delicious cornbread. Talk about comfort foods, right?
This particular jambalaya is made with just beef sausage, but you can also add chicken or shrimp if you like. I wanted to keep it simple and it came out delicious. Perfectly seasoned, great texture, and it made quite a bit too. The size of this cooker is great for serving a large crowd like my family, or you can dial it down to smaller servings and it still cooks well. Once it’s done cooking it automatically switches to warm, so your food won’t burn and will stay the perfect temperature until you’re ready to eat!
Ingredients for Rice Cooker Sausage Jambalaya:
- 2 tablespoons extra virgin olive oil, divided
- 1 tablespoon butter
- 1 (14 oz) package beef smoked sausage, sliced in half lengthwise, then cut into bit sized pieces
- 1 small onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 1 1/2 teaspoon salt
- 3/4 teaspoon ground black pepper
- 3 tablespoons chopped or minced garlic
- 1 (15 oz) can fire roasted crushed tomatoes
- 1 (4 oz) can mild green chiles
- 1 tablespoon Worcestershire sauce
- 1 – 2 teaspoons hot sauce
- 2 teaspoons dried basil
- 1 1/2 teaspoon file powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon red pepper flakes
- 1 1/4 cup jasmine rice
- 2 1/4 cup low sodium chicken broth
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 enter:
Prize: One (1) Hamilton Beach 4-20 Cup Rice and Hot Cereal Cooker.
Giveaway runs through the evening of October 30th.
Eligibility: Winners are limited to the continental United States and must be 18 years of age or older. See full contest rules in the rafflecopter form. You will be notified via the email you used in 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 sign into the form with Facebook, or you can use your name and email address. Good luck!