Hitachi Rice Cooker Seafood Jambalaya

8 servings Prep: 10 m Cook: 30 m Total: 40 m Beginner
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MaryAnn Broussard Recipe Collection for Ms Ronnie Mack Broussard - Cajuns love their rice, and their modern rice cookers. No matter the brand, Cajuns refer to their rice cooker as a Hitachi! This one-pot seafood jambalaya combines shrimp, oysters, and crabmeat with rice for an easy weeknight dinner.

Ingredients

8 servings
  • 1 pound peeled shrimp
  • 1 pint oysters, drained
  • 1- 6oz can crabmeat or 1/2 cup fresh
  • 1 can 4oz mushroom pieces
  • 1 can 10oz Campbell's beef broth
  • 1 cup raw rice
  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped
  • 1 8 tbsp stick softened butter
  • 1/2 cup each parsley and onion tops (scallions), chopped
  • salt, red pepper, black pepper to taste

Step-by-Step Instructions

  1. Combine and stir together all raw ingredients into rice cooker. Turn rice cooker on. Cooking takes approximately 30 minutes.
  2. Two pounds crawfish may be used instead of shrimp, oysters, and crabmeat. Smoked sausage may be used cut in pieces to make a sausage jambalaya (using the same other ingredients as above) or combine shrimp and sausage.

Common Problems and Solutions

Q: Can I use a regular pot instead of a rice cooker?

A: Yes! Use a heavy-bottomed pot with a lid. Bring to a boil, then reduce heat to low and simmer covered for 20-25 minutes until rice is tender and liquid is absorbed.

Q: Why is my jambalaya too watery?

A: Make sure to drain the oysters well and don't add extra liquid beyond what's called for. The rice cooker will handle the moisture perfectly if you follow the measurements.

Tips and Techniques

Chop the onion and bell pepper before starting - the beauty of this recipe is that everything goes in raw and the rice cooker does all the work. For best results, stir ingredients together before turning on the rice cooker to distribute seasonings evenly.

Ingredient Substitutions

  • oysters: additional shrimp or crawfish tails
  • Campbell's beef broth: seafood stock or chicken broth
  • fresh seafood: frozen seafood (thawed)
  • butter: olive oil or vegetable oil

Equipment Needed

  • rice cooker (any brand)
  • cutting board
  • knife
  • measuring cups

Historical Context

The electric rice cooker became a kitchen staple in Louisiana in the 1970s and 1980s. Cajun cooks quickly adapted their traditional one-pot rice dishes like jambalaya to this convenient appliance, proving that tradition and technology can work together beautifully.