Instead of jambalaya I decided to try red beans (with rice) - utilising the original recipe being something you can cook and cook for hours on a low flame. These beans have been on the stove for like 5 hours and I’m now adding them to the sauteed vegetables and spices and vegan chorizo for another 1-2 hours while I faff around with other shit, like making “green rice” with poblano chillies and some parsley but none of the oil, aromatics and other usual stuff. Let’s see if it can be done in the rice cooker.