Rice Cooker Jambalaya - cooking recipe

Ingredients

1/2 c. margarine
1 onion, chopped
1 bell pepper, chopped
1 (14 1/2 oz.) can beef broth
1 (10 oz.) can diced tomatoes (with green chillies)
1 (14 oz.) can mushrooms, sliced
2 c. raw rice
1 lb. crawfish or shrimp
1 Tbsp. Tony Chachere seasoning (use 1/2 Tbsp. for less spicy dish or may be omitted)

Preparation

Stir all ingredients together in rice cooker.
Turn rice cooker on. After the bell rings signifying the rice is cooked, let jambalaya stand for 5 minutes. Serves 10 to 12 people. Preparation time: 10 to 15 minutes. Cooking time: 40 minutes.