Rice Cooker Jambalaya

oak alley cookbookLast night Sue made the best Jambalaya and it was so easy and super delicious.  The recipe came from the Oak Alley Plantation cookbook. 

Makes 6 servings

1 lb raw shrimp, peeled

1 lb smoked sausage sliced and cut into four pieces per slice

Cajun seasoning to taste

2 cups uncooked long grain rice

1 (10 ounce) can of beef consommé

1 (10 ounce) can French onion soup

½ stick butter, cut into small pieces

½ cap full of Shrimp and Crab Boil liquid

2 chopped green onions

¼ cup chopped yellow onion

Pour everything into the rice cooker.  Cover and cook until the bell rings.  Allow the mixture to steam for an additional 20 minutes before serving.  Of course, Sue and I sprinkled some Louisiana hot sauce on top of ours too.


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Filed under Autumn, Beef, Celebration, Chicken, Entree, Fish / Seafood, Louisiana / Cajun, rice, Spring, Summer, Winter

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