Rice-Cooker Seafood Jambalaya - cooking recipe

Ingredients

2 lb. crayfish or shrimp
1 can beef broth soup
1 1/2 c. raw rice (use rice cooker measurer)
1 medium onion, chopped
1/2 bell pepper, chopped
2 stalks celery, chopped
3 cloves minced garlic
1/3 c. chopped green onions
1/3 c. chopped parsley
salt to taste
black pepper to taste
red pepper to taste

Preparation

All seasoning should be chopped fine; mix all into rice cooker, cover and
turn
on.
Cooks in 30 to 35 minutes.
Stir completely and
leave
cooker
on warm for few minutes.
(Cook beef, chicken, pork, sausage or crabmeat may be substituted.)