Hitachi Shrimp Jambalaya

6 servings Prep: 10 m Cook: 35 m Total: 45 m Beginner
5.0/5 (11)
Hitachi Shrimp Jambalaya
This is a very easy to make shrimp jambalaya with rice, shrimp, onions, bell pepper, celery, and mushrooms. Great for a Lenten meal - substitute vegetable broth for chicken broth. One to two links of sliced smoked sausage may be added. Cajuns called their rice cookers Hitachi back in the day when everyone had that brand; in making this recipe any rice cooker should do.

Ingredients

6 servings
  • 1 pound shrimp
  • 1 stick butter (8 oz)
  • 1 large onion, chopped
  • 1 large bell pepper, chopped
  • 2 stalks celery, chopped
  • 1 can chicken or beef broth (6 to 8 ounces)
  • 2 cups rice
  • 4 oz mushrooms, sliced
  • red pepper and salt to taste
  • One to two links of smoked sausage may be added (optional)

Step-by-Step Instructions

  1. Add all ingredients to Hitachi rice cooker and stir to mix. Any rice cooker will work.
  2. Turn rice cooker on and cook covered. Stir once when mixture begins boiling.
  3. Meal is done when rice cooker bell goes off, approximately 35-40 minutes total cooking time.

Common Problems and Solutions

Q: Can I use a different type of rice cooker?

A: Yes! While Cajuns called their rice cookers Hitachi back in the day, any brand or model of rice cooker will work fine for this recipe.

Q: My rice cooker doesn't have enough liquid and the rice is dry

A: Add a bit more broth or water - rice cookers vary in how much liquid they need. Start with an extra 1/4 to 1/2 cup if needed.

Tips and Techniques

Make sure your shrimp are peeled and deveined before adding to the rice cooker. You can use fresh or frozen shrimp, but if using frozen, thaw them first for even cooking.

Ingredient Substitutions

  • chicken or beef broth: vegetable broth
  • butter: olive oil or vegetable oil
  • fresh shrimp: frozen shrimp (thawed)

Equipment Needed

  • Rice cooker (any brand)

Historical Context

The term ‘Hitachi’ became Cajun shorthand for rice cooker in the 1980s and 1990s when the Hitachi brand dominated Louisiana kitchens. This recipe reflects how Cajun cooks adapted traditional stovetop jambalaya techniques to modern conveniences.