Jambalaya From Rice Cooker

Ingredients

• 1 lb. crawfish tails
• 1 medium onion, chopped
• 1 jalapeno pepper, chopped
• 1 stick butter or margarine
• 1 can beef broth
• 1 can tomato sauce, 8 oz. size
• 1 can mushrooms stems and pieces, 8 oz. size
• Salt and pepper to taste
• parsley and onion tops
• 2 1/2 cups raw rice

Directions

Put the butter or margarine into the Hitachi rice cooker and allow to melt. Add the onion, jalapeno pepper, crawfish, beef broth, tomato sauce, mushroom stems and pieces, salt and pepper, and the raw rice. When the rice cooker goes off, add the parsley and onion tops and more seasoning if necessary. Stir well and serve warm.