I have shared my ‘Oven-Baked Jambalaya’ recipe on this website. It is quite easy to cook. But today, I didn’t have enough energy. I wanted to cook it in the easiest possible way. The Rice Cooker is the best method. I placed the Chicken pieces at the bottom as I wanted to brown them. How brilliant the Rice Cooker is!


4 Servings


300g Chicken Thigh Fillets
Salt & Pepper
1 to 2 Smoked Pork Sausages *about 150g, sliced
*Note: If you use Chorizo, reduce the amount of Cayenne Pepper
2 cups (*180ml cup) Short Grain OR Medium Grain Rice
1/2 Onion *finely chopped
1 clove Garlic *finely chopped
15cm Celery *thinly sliced
1/2 Red Capsicum *cut into 2-3cm pieces
400ml Chicken Stock *OR 400ml Water and 1 Stock Cube (finely chopped)
1 tablespoon Cajan Spice Mix
Cayenne Pepper OR Ground Chilli as required *OR Tabasco
1/4 teaspoon Salt *alter the amount according to the saltiness of the stock
1 tablespoon chopped Parsley

  1. Cut Chicken Thigh Fillets into bite-size pieces, lightly season with Salt & Pepper, and place in the rice cooker’s inner pot. Arrange Sausages pieces as well.
  2. Wash Rice, drain, and spread over the Chicken and Sausages, but DO NOT stir. Scatter Onion, Garlic and Celery, then place Capsicum on top.

  3. Pour the Chicken Stock, sprinkle Cajan Spice, Cayenne Pepper (OR Ground Chilli) and Salt. Press ‘COOK’ button to start cooking.
  4. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently. Sprinkle with chopped Parsley and serve.