Seafood Jambalaya

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READY IN: 55mins
Recipe by Brooklyns Culinary

I was doing a project on cajun and creole food, so I invested in some help from Susan Merrick who owns and operates She helped me out with these recipes!! So I want to thank her!

Ingredients Nutrition

  • 1 lb shrimp or 1 lb crawfish
  • 1 34 cups uncooked rice
  • 12 cup margarine
  • 1 (10 ounce) can Ro-Tel tomatoes (or tony's etouffe sauce)
  • 1 (14 ounce) can vegetable broth
  • 1 (5 ounce) can mushrooms, drained (optional)
  • 1 (12 ounce) bagfrozen seasoning, blend (or 1 1/2 cup onion, bell pepper and celery)
  • salt and pepper or tony's seasoning, to taste


  1. Put all these ingredients into an electric rice cooker.
  2. Let cook. You can stir once the pot chimes. Cover and let it steam.
  3. These ingredients can also be cooked on the stove, using low heat. Combine, lower heat and cover pot.
  4. Stir after about 30 minutes. Cover and let it steam, using low heat.

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