One-Pot Cajun Jambalaya

1.Set your rice cooker to the 'sauté' function. Add the sliced andouille sausage and cook until browned, about 5 minutes.

2.Add the diced onion, green bell pepper, celery, and minced garlic to the rice cooker. Sauté for another 3-4 minutes until the vegetables are softened.

3.Stir in the diced tomatoes (with their juice), rice, chicken broth, Cajun seasoning, dried thyme, bay leaf, salt, and pepper. Mix well to combine all the ingredients evenly.

4.Close the lid of the rice cooker and switch it to the 'cook' function. Cook until the rice is tender and the liquid is absorbed, about 25-30 minutes. If your rice cooker has a 'keep warm' function, you can let it sit for an additional 10 minutes after cooking.

5.Once done, carefully open the rice cooker and stir in the shrimp. Close the lid again and let it sit for 5 minutes to allow the shrimp to cook through.

6.Remove the bay leaf and fluff the jambalaya with a fork. Taste and adjust seasoning if necessary.

7.Serve hot, garnished with sliced green onions and chopped parsley.