Jambalaya Mixed Rice
- Cook
- 69 min
[MED] 4 min + 3 min + 2 min
[RICE COOKING] [WHT]
[NORM] [4.0] 60 min
⅔ lb Chicken thighs, boneless
Kosher salt and freshly ground black pepper
1 stalk celery, diced
½ medium onion, diced
½ medium red bell pepper, seeded, diced
¼ lb andouille sausage, cut into ⅛” rounds
3 ½ oz shrimp, peeled and deveined
2 rice cups (360 ml) white rice, unrinsed
2 teaspoons Cajun seasoning, divided
½ tablespoon tomato paste
⅔ medium tomato, diced
270 ml water
1 ½ teaspoons kosher salt
2 tablespoons olive oil, divided
Garnish
Italian parsley, coarsely chopped
½ lemon, cut into wedges
Season chicken by rubbing salt, pepper, and 1 teaspoon of Cajun seasoning on all sides.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, add 1 tablespoon of olive oil and spread evenly. Add chicken skin-side down and sear until both sides are golden brown, about 4 minutes. The chicken does not need to be fully cooked at this stage. Transfer to a plate and cut into bite-sized pieces.
In the same pot, add celery, onion, bell pepper, and sausage. Sauté for about 3 minutes over [MED] heat until the onions become translucent.
Add the remaining olive oil, shrimp, rice, remaining Cajun seasoning, and tomato paste to the pot. Mix with a spatula while heating over [MED] heat for about 2 minutes. Then add the tomatoes, give it a stir, and turn off the heat.
Add water, salt, and the chicken from Step 2 to the pot and stir once. Cover and select [RICE COOKING] mode, [WHT], [NORM] and set the amount to [4.0] rice cups to cook the rice.
Once rice cooking is complete, uncover and fluff the rice. To serve, sprinkle chopped Italian parsley and add lemon wedges on top.
Setting the cooking amount for 4 cups accounts for the additional ingredients. Increase the amount by 1 rice cup for every 330 g of additional ingredients when cooking mixed rice.
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