Rice Cooker Seafood Jambalaya

READY IN: 45mins
Recipe by Mona Theriot

Seafood at its best. This dish is very quick and easy to make. Perfect for the working woman or man.

Top Review by Tebo3759

I just can't believe this has not been reviewed!! It was absolutely terrific. Easy to do, fast and a fabulous taste. I used shrimp, phoney crab!! and a can of mussels. I also used 1 3/4 cups shrimp stock with 1 1/2 cups long grain rice. Made plenty and it was good. I'm sure it can be made on a stove top or a crockpot but it sure did work well in the rice cooker. Well worth trying. Thanks you Mona

Ingredients Nutrition

  • 1 lb raw shrimp
  • 1 (6 ounce) jar oysters (I use just crab meat) or 1 lb crabmeat (I use just crab meat)
  • 1 12 cups raw rice (rice cooker cups)
  • 12-1 cup melted butter or 12-1 cup melted margarine
  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped
  • 12 cup onion tops, chopped
  • 1 teaspoon chopped garlic
  • 1 (10 1/2 ounce) can beef broth
  • 1 (4 ounce) can mushrooms, drained
  • seasoning (of your choice, I use TexJoy Steak Seasoning)


  1. Mix everything in rice cooker (uncooked).
  2. Season to taste (remember, the broth is salty).
  3. Turn rice cooker on.
  4. Takes approximately 30 minutes.

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