Jambalaya in the Nesco
Making Jambalaya at home is very simple, especially in the Nesco
Calories per serving: 242kcal
Ingredients
- 1 tablespoon unsalted butter
- 1 clove garlic, chopped
- 1 onion, chopped
- ½ cup sweet bell peppers, sliced
- 1 14.5 oz can diced tomatoes
- 1 teaspoon *chicken base
- water
- Creole Seasoning
- ¾ cup rice
- 1 Polska Kielbasa, sliced
- Sour Cream for garnish
Instructions
- Heat the Nesco to 400 degrees.
- Drain the tomatoes into a measuring cup. Set the tomatoes aside.
- Add enough hot water to the tomato juice to make up 1 1/2 cups of liquid.
- Add the chicken base to the liquid, and stir to combine. Set aside.
- Put the butter in the bottom of the well, and put the well into the Nesco.
- Add the garlic, onions, and peppers. Don't worry if it all looks like a mess, it will cook up nicely.
- Vegetables in the Well
- Stir the vegetables occasionally and cook them until they are soft, about 10 minutes.
- Reduce the temperature to 275.
- Add the Creole seasoning, and the rice. Stir to coat the rice with the spice and vegetables.
- Rice added to vegetables
- Add the tomatoes, liquid, and sausage.
- Cook, covered, until the rice is soft, about 25 minutes. Turn the Nesco off.
- Serve with a dollop of sour cream for garnish.
Notes
Of course, you can easily make this in a deep pan on the stove top. You can also make it for a crowd by adding more cooked meat and increasing the amount of rice and liquid.
You can add any kind of cooked meat you have, or add shrimp in the last five minutes of cooking so they do not overcook.
You can add any kind of cooked meat you have, or add shrimp in the last five minutes of cooking so they do not overcook.
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