Black-eyed pea and sausage jambalaya in rice cooker

Name: Black-eyed pea and sausage jambalaya in rice cooker
Total time: 3000 s
Yield: 4–10 (depends on whether main or side)
Cuisine: British
Ingredients: 1 pack sausages (choose your meat or replacement; smoked link sausages are good); 1 can black-eyed peas/beans or a mix that includes these; Sliced jalapeños fresh or canned, to taste (amount determines the spice level; note that the spice comes from the seeds so remove those if you just want the taste of jalapeños); 1 can broth; 1.25 cups uncooked medium-grain white rice (after your first go, adjust the amount and type of rice according to how you like its moistness and balance with the other ingredients); 1 stick butter (you can feel this in your arteries the next day); 1 small onion, chopped; 1 small bell pepper, chopped (your call whether to contrast colours with the jalapeños); 3 cloves garlic, minced; 0.5 cup green onions, chopped

Belinda Tan @badtanline

Singapore

This is my treasured adaptation of an easy “jambalaya” (such as it is) rice recipe from Neal Bertrand’s “Rice Cooker Meals: Fast Home Cooking for Busy People”. Well-received at parties but do a trial run to check how your rice cooker handles the dish. You can go veg with vegetarian sausages and broth. Makes for lovely leftovers.

Belinda Tan @badtanline

Saved

Ingredients

30–50 min (depends on rice cooker)

4–10 (depends on whether main or side)

1 packsausages (choose your meat or replacement; smoked link sausages are good)
1 canblack-eyed peas/beans or a mix that includes these
Sliced jalapeños fresh or canned, to taste (amount determines the spice level; note that the spice comes from the seeds so remove those if you just want the taste of jalapeños)
1 canbroth
1.25 cupsuncooked medium-grain white rice (after your first go, adjust the amount and type of rice according to how you like its moistness and balance with the other ingredients)
1 stickbutter (you can feel this in your arteries the next day)
1small onion, chopped
1small bell pepper, chopped (your call whether to contrast colours with the jalapeños)
3 clovesgarlic, minced
0.5 cupgreen onions, chopped

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Steps

30–50 min (depends on rice cooker)

1

Slice and brown the sausages in a skillet and drain the excess grease. If using British sausages, boil for a few min first to get them sturdier for slicing.
2

Add all the ingredients to your rice cooker pot. Give a good stir, being careful not to mash up the ingredients or scratch the insides of your pot.
3

Press the COOK button or equivalent. It’s fine to use the default function rather than more specific options on fancier rice cookers. Bear with the gorgeous aromas from your kitchen.
4

Once the rice cooker announces its work is done, let it alone for 10 min.
5

Open the rice cooker and admire, but don’t stir — take your rice paddle and push it to the bottom of the pot, then slice through the rice across the length and breadth, like you’re making little rice cubes. This will prevent overly mashing your lovely meal while aerating the cooked rice for better texture.
6

Finally, take a cooksnap and share your joy with me, before serving your hungry crowd. They will likely want seconds.