Crawfish Jambalaya In Rice Cooker
Ingredients
- 2 12 c raw rice
- 2 lb crawfish tails
- 1 can Ro-Tel tomatoes
- 1 can beef bouillon
- 1 4 oz jar mushrooms
- 1 medium onion chopped
- 12 c chopped green onions
- 12 c melted butter
- seasoning as desired
Directions
- Mix all ingredients except butter and place in rice cooker Pour melted butter over all
- Do not add water
- Cook as you would rice
- Do not open and stir
- After chime sounds on cooker continue steaming 30 minutes
- Yields 8 servings