Jambalaya with Sausage & Shrimp

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the sausage into ½-inch slices.

Step 2

Lightly coat the steamer tray with Pam.

Step 3

Place the sausage and shrimp into the steamer tray; reserve.

Step 4

Insert the cooking bowl into the rice cooker. Add the olive oil, cover, turn on.

Step 5

After one minute, add the onions, celery, green and red peppers, and garlic; stir to coat with oil.

Step 6

Cover and cook for 3 to 4 minutes.

Step 7

Stir in the rice, thyme and chili powder. Stir until the rice is opaque, 2 to 3 minutes.

Step 8

Add the chicken stock and tomato sauce; tuck in the bay leaf.

Step 9

Cover and cook for 10 minutes.

Step 10

Place the filled steamer tray on the cooking bowl; cover.

Step 11

Continue to cook until rice cooker switches to Warm, 8 to 10 minutes.

Step 12

Let stand at Warm for 5 minutes.

Step 13

Remove and discard bay leaf.

Step 14

Gently toss rice mixture with steamed shrimp and sausage.

Step 15

Add half the parsley and toss to combine.

Step 16

Transfer to a warmed bowl and serve.

Step 17

Sprinkle with the remaining parsley. Serve with hot sauce if desired.