Sunday, March 30, 2008

Recipe of the Week: Rice Cooker Jambalaya

This is an easy-peasy recipe. I actually make it without the shrimp (since I don't have that on hand too often) and it is fantastic! Really yummy and a good way to liven up a side dish. I make mine in the rice cooker, but I am sure it would be just as good made in a regular pot on the stovetop.

Rice Cooker Jambalaya
1 lb. shrimp or crawfish
1 can chicken broth
1 small onion
1 small bell pepper (can be omitted if you don't have one)
1 1/2 c uncooked rice
2 T garlic, minced
parsley, to taste
6 T butter
salt and pepper to taste

Mix all ingredients together in the rice cooker and turn on. After rice cooker indicates that it is done, let stand a few minutes before serving.