How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Crawfish Jambalaya In Rice Cooker?

You need 9 ingredients. The key ingredients include: 1 (10 1/2 oz.) can beef broth, 1 medium onion, chopped, 1 medium bell pepper, chopped, 1 jalapeno (optional), and more.

Is Crawfish Jambalaya In Rice Cooker suitable as seafood?

Yes, Crawfish Jambalaya In Rice Cooker falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Crawfish Jambalaya In Rice Cooker?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crawfish Jambalaya In Rice Cooker Recipe

Name: Crawfish Jambalaya In Rice Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 1/2 oz.) can beef broth; 1 medium onion, chopped; 1 medium bell pepper, chopped; 1 jalapeno (optional); 1 (4 oz.) can mushrooms, drained and chopped; 1 lb. crawfish tails, chop if large (shrimp may be used); 2 1/2 c. raw rice (rice cooker measuring cup); 1 (8 oz.) can tomato sauce; 1 stick oleo or butter, melted

Try this homemade Crawfish Jambalaya In Rice Cooker recipe the whole family will love. Made with beef broth, onion, bell pepper and mushrooms. Easy step…

This Crawfish Jambalaya In Rice Cooker relies on simple, everyday ingredients such as (10 1/2 oz.) can beef broth, medium onion, chopped, medium bell pepper, chopped and jalapeno (optional). It comes together quickly and makes 4 servings, at about 768 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1 (10 1/2 oz.) can beef broth
1 medium onion, chopped
1 medium bell pepper, chopped
1 jalapeno (optional)
1 (4 oz.) can mushrooms, drained and chopped
1 lb. crawfish tails, chop if large (shrimp may be used)
2 1/2 c. raw rice (rice cooker measuring cup)
1 (8 oz.) can tomato sauce
1 stick oleo or butter, melted

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
768 kcal
Category
Seafood

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Crawfish Jambalaya In Rice Cooker

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions