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    You are in: Home / Recipes / Rice Cooker Seafood Jambalaya Recipe
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    Rice Cooker Seafood Jambalaya

    Average Rating:

     2 Total Reviews

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    • on March 29, 2007

      Good but I felt it needed more seasoning so I added a diced tomato and some ketchup (I didn't have onion tops). I also subbed 1/2 lb turkey kielbasa for the oysters and crabmeat. Tasty! I threw in a splash of Worcestershire and some old bay seasoning. Would definitely make again, thanks!

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    • on December 02, 2003

      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

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    Nutritional Facts for Rice Cooker Seafood Jambalaya

    Serving Size: 1 (166 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 326.6
     
    Calories from Fat 122
    37%
    Total Fat 13.6 g
    20%
    Saturated Fat 7.6 g
    38%
    Cholesterol 127.9 mg
    42%
    Sodium 480.8 mg
    20%
    Total Carbohydrate 32.5 g
    10%
    Dietary Fiber 1.5 g
    6%
    Sugars 1.1 g
    4%
    Protein 17.7 g
    35%

    The following items or measurements are not included:

    onion tops

    Detailed Nutrition Values About Nutrition Info
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