Black-Eye Pea Jambalaya (Rice Cooker)
Ingredients
8
servings
- 3/4 stick butter
- 1 small onion, chopped
- 1 small bell pepper, chopped
- 1 pound smoked sausage, sliced
- 1 1/2 cup rice
- Creole or Cajun Seasoning to taste
- 1 14oz can beef broth
- 1 15oz can black-eyed peas with jalapeno
Step-by-Step Instructions
- Slice sausage into bite size pieces and brown in a medium pan over medium-high heat, about 5-7 minutes. Melt butter in microwave.
- Mix all ingredients together in a rice cooker, press the button and cook. The rice cooker will automatically switch to warm when done, about 30-35 minutes depending on your model.
- After the rice cooker bell rings, let the rice cooker stand 10 minutes before serving. Goes great with coleslaw.
Common Problems and Solutions
Q: Can I use dried black-eyed peas instead of canned?
A: You'll need to cook them first until tender, then drain and use them as you would the canned peas. The canned version with jalapeño adds both convenience and a nice kick of heat.
Q: My rice came out mushy. What happened?
A: Make sure you're using the liquid amounts as specified. Too much liquid or opening the rice cooker during cooking can make the rice mushy. Let it rest the full 10 minutes after the bell rings.
Tips and Techniques
The canned black-eyed peas with jalapeño add both flavor and heat. If you can’t find them with jalapeño, use regular black-eyed peas and add a diced jalapeño or a dash of hot sauce to taste.
Ingredient Substitutions
- smoked sausage: andouille sausage or kielbasa
- beef broth: chicken broth or vegetable broth
Equipment Needed
- rice cooker
- medium skillet or pan
