Seafood Jambalaya 2

1 large onion, chopped
1/2 med bell pepper, chopped
1/4 lb margarine
2 cups rice (measured with measuring cup for rice cooker)
1 can Rotel tomatoes
1 can beef consomme
One 4 oz can mushrooms
1 lb shrimp, peeled and deveined
1 lb crabmeat

Saute onion and bell pepper in margarine until onion begins to get clear. Add this to remaining ingredients and mix well in a rice cooker. Cook as directed for rice cooker until rice is done.

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Jambalaya, Rice Dressing, Rice Dishes

Cajun Country -- New Iberia, Louisiana