Aroma Rice Cooker Jambalaya Recipe

Jambalaya is one of those dishes that smells amazing, fills up your belly, and brings big flavor in every bite. When I first tried making jambalaya, I used a regular pan and it took forever.

But once I started cooking it in my Aroma Rice Cooker, everything changed. Now, this Aroma Rice Cooker Jambalaya Recipe is one of my favorite go-to meals. It’s quick, super tasty, and simple to make — no fancy steps, no hard work.

You’re gonna love how the rice soaks up all the spices, sausage, and juicy bits of chicken and shrimp.

My rice cooker does most of the work for me. Just pop in the ingredients, press a button, and let the machine do its magic.

If you’ve already tried my Aroma Rice Cooker Chili Recipe , you’ll know how handy this little kitchen buddy can be. Let’s cook something bold, easy, and super satisfying — together!

Why You’ll Love This Aroma Rice Cooker Jambalaya

This Aroma Rice Cooker Jambalaya is a game-changer for busy nights. Here’s why it’s awesome:

1. Easy to Make: The rice cooker does most of the work—no babysitting the stove!
2. Big Flavors: Smoky sausage, juicy chicken, and spices create a taste explosion.
3. One-Pot Wonder: Less cleanup means more time to enjoy your meal.
4. Customizable: Swap ingredients to fit your taste or what’s in your pantry.

I’m obsessed with how simple this jambalaya is to whip up. The Aroma Rice Cooker handles everything, so I can relax while it cooks. The mix of meats, veggies, and spices makes every bite exciting. Plus, it’s perfect for feeding a crowd or saving leftovers for lunch.

Aroma Rice Cooker Jambalaya Ingredients

Here’s what you’ll need to make this tasty jambalaya. Each ingredient adds something special to the dish, and I’ll explain why they’re important.

• Long-Grain White Rice (1 cup): This is the base of the dish. It soaks up all the flavors and gives the jambalaya its hearty texture. I use long-grain because it stays fluffy and doesn’t clump.
• Andouille Sausage (8 oz, sliced): This smoky, spicy sausage is a classic in jambalaya. It adds a bold, meaty flavor that makes the dish feel authentic.
• Chicken Breast (8 oz, diced): Chicken adds protein and a tender bite. I cut it into small pieces so it cooks evenly in the rice cooker.
• Shrimp (8 oz, peeled and deveined): Shrimp brings a sweet, seafood taste that pairs perfectly with the spices. Use fresh or frozen, but make sure it’s peeled.
• Onion (1 medium, chopped): Onions add a savory, slightly sweet flavor. They soften as they cook, blending into the dish.
• Bell Pepper (1, chopped): I use a green or red bell pepper for crunch and a mild sweetness. It also adds bright color.
• Celery (2 stalks, chopped): Celery gives a fresh, crisp texture and balances the richer flavors.
• Garlic (2 cloves, minced): Garlic adds a warm, aromatic kick. Fresh garlic is best for bold flavor.
• Diced Tomatoes (14.5 oz can, drained): These add a tangy, juicy element. Draining them keeps the jambalaya from getting too watery.
• Chicken Broth (2 cups): This is the liquid that cooks the rice and infuses everything with savory goodness. I use low-sodium to control the salt.
• Cajun Seasoning (2 tsp): This spice mix brings the heat and classic Louisiana flavor. Adjust to your spice preference.
• Bay Leaf (1): A bay leaf adds a subtle, earthy flavor. Remove it before serving.
• Olive Oil (1 tbsp): Used to sauté the veggies and meats, it adds a light richness.
• Salt and Pepper (to taste): These enhance all the flavors. Add a pinch at the end if needed.
• Green Onions (2, chopped, for garnish): These add a fresh, mild onion flavor and a pop of color when serving.

Helpful Swaps

Don’t have an ingredient? No problem! Here are some easy swaps:

• Rice: Swap long-grain white rice for jasmine or basmati. Avoid short-grain rice—it gets too sticky.
• Sausage: Use kielbasa or smoked turkey sausage if you can’t find andouille.
• Chicken: Chicken thighs work great instead of breast for a juicier bite.
• Shrimp: Skip shrimp if you’re allergic or out. Add more chicken or sausage instead.
• Cajun Seasoning: Mix paprika, garlic powder, onion powder, and a pinch of cayenne if you don’t have Cajun spice.
• Veggies: Use whatever you have—zucchini or carrots can replace celery or bell peppers.

Kitchen Equipment Needed

You don’t need much to make this jambalaya. Here’s what I use:

1. Aroma Rice Cooker: The star of the show! I use one with a sauté-then-simmer function, but any model with a white rice setting works.
2. Cutting Board: For chopping veggies and meats.
3. Knife: A sharp one makes dicing chicken and slicing sausage easy.
4. Measuring Cups and Spoons: To get the rice, broth, and spices just right.
5. Wooden Spoon: For stirring ingredients in the rice cooker.
6. Can Opener: To open the diced tomatoes.
7. Tongs: Helpful for handling hot sausage or chicken.
8. Bowls: For holding prepped ingredients before cooking.

How to Make Aroma Rice Cooker Jambalaya

Making this Aroma Rice Cooker Jambalaya is so easy, even if you’re new to cooking. I’ll walk you through each step like I’m right there with you. Let’s get started!

Step 1 | Prep Your Ingredients

Chop the onion, bell pepper, celery, and garlic. Dice the chicken breast into bite-sized pieces. Slice the andouille sausage into rounds. Peel and devein the shrimp if they aren’t already. Having everything ready makes cooking a breeze.

Step 2 | Sauté the Veggies and Meats

Plug in your Aroma Rice Cooker and press the POWER button. If your model has a sauté function, use it. Add 1 tablespoon of olive oil to the inner pot.

Toss in the chopped onion, bell pepper, celery, and garlic. Stir with a wooden spoon for about 3-4 minutes until they soften.

Add the sliced sausage and diced chicken. Cook for another 5 minutes, stirring occasionally, until the chicken is no longer pink.

Step 3 | Add the Rice and Seasonings

Pour in 1 cup of long-grain white rice. Stir it around to coat it with the oil and juices. Sprinkle in 2 teaspoons of Cajun seasoning, a pinch of salt, and a pinch of pepper. Drop in the bay leaf. Stir everything together so the spices cover the rice and meats.

Step 4 | Add Liquids and Tomatoes

Pour in 2 cups of chicken broth and the drained can of diced tomatoes. Stir gently to mix everything. Make sure the rice is fully submerged in the liquid.

Step 5 | Set the Rice Cooker

Close the lid securely. Press the WHITE RICE button (or the main cooking function if your model is different). The rice cooker will start cooking automatically. It usually takes about 20-30 minutes, and the digital display will show a countdown for the last 12 minutes.

Step 6 | Add the Shrimp

When the rice cooker has about 5 minutes left (check the display), open the lid carefully and add the shrimp. Stir them in gently, then close the lid to finish cooking. The shrimp will cook quickly in the hot rice mixture.

Step 7 | Check and Fluff

Once the rice cooker beeps and switches to KEEP-WARM, open the lid. Remove the bay leaf and throw it away. Use a fork to fluff the jambalaya. Check that the rice is tender and the shrimp are pink and cooked through.

Step 8 | Taste and Adjust

Give it a taste. Add a little more salt or pepper if you think it needs it. I love a bit of extra spice, so sometimes I sprinkle in more Cajun seasoning.

Step 9 | Serve It Up

Spoon the jambalaya into bowls. Sprinkle chopped green onions on top for a fresh, colorful finish. Serve it hot and enjoy!

Recipe Tips for Success

Here are some quick tips to make your jambalaya amazing:

• Rinse the Rice: Rinse your rice under cold water until the water runs clear. This removes extra starch and keeps the rice fluffy.
• Don’t Overcrowd: Stick to the amounts listed so the rice cooker doesn’t overflow.
• Taste as You Go: Before adding the shrimp, taste the broth. Adjust the spices if you want more flavor.
• Use Fresh Veggies: Fresh onions, peppers, and celery taste better than frozen and give a nice crunch.
• Don’t Skip the Fluff: Fluffing the rice with a fork keeps it from getting gummy.
• Check Shrimp Size: Smaller shrimp cook faster, so watch the time if you use tiny ones.

Aroma Rice Cooker Jambalaya Serving Suggestion

This jambalaya is a full meal on its own, but here are some fun ways to serve it:

1. With Cornbread: A slice of warm cornbread soaks up the flavors and adds a sweet touch.
2. Add a Side Salad: A simple green salad with a tangy dressing balances the richness.
3. Top with Hot Sauce: If you love spice, drizzle some hot sauce for an extra kick.
4. Serve with Lemon Wedges: A squeeze of lemon brightens the dish.

How to Store Aroma Rice Cooker Jambalaya

Leftovers are a bonus with this jambalaya! Here’s how I store it:

Fridge: Let the jambalaya cool to room temperature. Put it in an airtight container and store it in the fridge for up to 3-4 days. Reheat in the microwave or on the stovetop with a splash of broth to keep it moist.

Freezer: For longer storage, place cooled jambalaya in a freezer-safe container or bag. It keeps well for up to 2 months. Thaw in the fridge overnight before reheating. Add a little broth when reheating to bring back the moisture.

Aroma Rice Cooker Jambalaya Recipe FAQs

1. Can I use brown rice instead of white rice?

Yes, you can! Brown rice takes longer to cook, so use the BROWN RICE button on your Aroma Rice Cooker. You might need a bit more broth—about 2.5 cups instead of 2.

The texture will be nuttier, but it still tastes great. Just check the rice for doneness when the cooker switches to KEEP-WARM. If it’s not soft, add a splash of broth and cook a bit longer.

2. What if my rice cooker doesn’t have a sauté function?

No worries! If your Aroma Rice Cooker doesn’t have a sauté function, cook the veggies, sausage, and chicken in a skillet on the stove over medium heat with the olive oil.

Once they’re soft and the chicken is no longer pink, transfer everything to the rice cooker and follow the rest of the steps.

3. Can I make this vegetarian?

Absolutely! Skip the sausage, chicken, and shrimp. Use vegetable broth instead of chicken broth. Add more veggies like zucchini, mushrooms, or okra to keep it hearty.

You can also toss in beans, like black beans or kidney beans, for extra protein. The Cajun seasoning will still give it that bold flavor.

4. How spicy is this jambalaya?

The spice level depends on your Cajun seasoning and sausage. Andouille can be spicy, and Cajun seasoning often has a kick.

If you want it milder, use less Cajun seasoning (start with 1 tsp) or pick a mild sausage like kielbasa. Taste before adding the shrimp and adjust with more seasoning if you want more heat.

5. Can I double the recipe?

Yes, but check your rice cooker’s size. Most Aroma Rice Cookers handle 4-8 cups of cooked rice. Doubling this recipe (2 cups rice, 4 cups broth, etc).

should work in a larger model. Don’t overfill, or it might not cook evenly. Cook in batches if your cooker is small.

6. What if my jambalaya is too watery?

If it’s too watery, the rice might not have absorbed all the liquid. Let it sit on KEEP-WARM for 10-15 minutes to soak up more broth.

If it’s still watery, drain a little liquid, stir, and cook on the WHITE RICE setting for another 5-10 minutes. Next time, make sure to drain the tomatoes well.

Did you make this Aroma Rice Cooker Jambalaya Recipe? Please leave a ⭐ rating and review!