Rice Cooker Jambalaya


This Creole rice dish is a quick meal fix. All you need is a rice cooker, and it will cook itself.

Prep Time:
15 mins
Cook Time:
1 hrs
Total Time:
1 hrs 15 mins
6 servings


  • 2 cups rice

  • 1 pound shrimp, or more to taste, peeled and deveined

  • 1 (14.5 ounce) can chicken broth

  • 1 (10 ounce) can tomato sauce, or to taste

  • 1 bell pepper, minced

  • ½ cup margarine

  • 1 (4 ounce) jar mushrooms, undrained


  1. Rinse rice until no longer cloudy; drain.

  2. Mix rinsed rice, shrimp, chicken broth, tomato sauce, bell pepper, margarine, and mushrooms together in a rice cooker.

  3. Press Start on rice cooker and let cook until the liquid is bubbling around the edges, 10 to 15 minutes. Stir the mixture once, replace cover, and continue cooking until the end of the cycle.

Cook's Notes:

Replace the shrimp with cooked chicken, sausage, or a mixture of any or all of the three.

If you like a little spice in your jambalaya, replace the tomato sauce with a can of Ro*Tel(R) diced tomatoes with green chile peppers.

Nutrition Facts (per serving)

442 Calories
16g Fat
54g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 442
% Daily Value *
Total Fat 16g 21%
Saturated Fat 3g 15%
Cholesterol 117mg 39%
Sodium 926mg 40%
Total Carbohydrate 54g 20%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 18g
Vitamin C 21mg 103%
Calcium 56mg 4%
Iron 5mg 29%
Potassium 400mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.