Mom’s Rice Cooker Jambalaya Recipe

This is a good, easy throw together dish my grandma makes for Wednesday suppers. A 7 cup rice cooker is a good size for this.

Large pan of Jambalaya on a stove top

How To Make Mom's Rice Cooker Jambalaya

Jambalaya recipe in beef broth cooked in a rice cooker.

Prep: 10 mins
Cook: 30 mins
Total: 40 mins


  • 2 cup rice, uncooked
  • 1 lb crawfish tails
  • 1 can beef broth
  • 1 stick butter
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 stalks celery, chopped
  • salt
  • pepper , to taste


  1. Put all ingredients into rice cooker and stir well.
  2. Turn cooker on and let cook.
  3. When bell dings or cooker clicks off, stir well once, cover and let sit for 15 minutes.


  • Sugar: 3g
  • :
  • Calcium: 113mg
  • Calories: 670kcal
  • Carbohydrates: 79g
  • Cholesterol: 155mg
  • Fat: 25g
  • Fiber: 3g
  • Iron: 2mg
  • Potassium: 602mg
  • Protein: 29g
  • Saturated Fat: 5g
  • Sodium: 804mg
  • Vitamin A: 2088IU
  • Vitamin C: 41mg
Nutrition Disclaimer
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