Mom’s Rice Cooker Jambalaya Recipe

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Recipes.net Team Published June 1, 2020
Large pan of Jambalaya on a stove top
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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.

How To Make Mom’s Rice Cooker Jambalaya

Jambalaya recipe in beef broth cooked in a rice cooker.

  • 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.

How To Make Mom's Rice Cooker Jambalaya

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Jambalaya recipe in beef broth cooked in a rice cooker.

Preparation Time: 10 mins
Cooking Time: 30 mins
Total Time: 40 mins
Serves:
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Ingredients

  • 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

Instructions

  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.
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Nutrition

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