Rice Cooker Crawfish Jambalaya Recipe

  • 2 cups rice - uncooked & rinsed
  • 2 pounds cooked crawfish tails, peeled and rinsed
  • 1 can Rotel (10 ounce can)
  • 1 can beet broth (10 ounce can)
  • 1 can mushrooms - drained (4 ounce can)
  • 1 cup onion - chopped
  • 1 cup Bell Pepper - Chopped
  • 1/2 cup green onion - chopped
  • 1/4 cup margarine or butter - melted
  • Season to taste
Mix all ingredients together except margarine or butter and pour into rice cooker. Pour melted margarine or butter over mixture. Cover and cook as you would rice. Allow mixture to steam for an additional 30 minutes. This recipe may also be cooked in the microwave. Cover and cook for 20 minutes, rotating after 10 minutes. Note: I sauté the crawfish before adding to the rice cooker. Serves 10 - 12.
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