Seafood Jambalaya

• 1 lb shrimp or 1 lb crawfish
• 1 34 cups uncooked rice
• 12 cup margarine
• 1 (10 ounce) can Ro-Tel tomatoes (or tony's etouffe sauce)
• 1 (14 ounce) can vegetable broth
• 1 (5 ounce) can mushrooms, drained (optional)
• 1 (12 ounce) bagfrozen seasoning, blend (or 1 1/2 cup onion, bell pepper and celery)
• salt and pepper or tony's seasoning, to taste

1. Put all these ingredients into an electric rice cooker.
2. Let cook.
3. You can stir once the pot chimes.
4. Cover and let it steam.
5. These ingredients can also be cooked on the stove, using low heat.
6. Combine, lower heat and cover pot.
7. Stir after about 30 minutes.
8. Cover and let it steam, using low heat.

shrimp, rice, margarine, rotel tomatoes, vegetable broth, mushrooms, bagfrozen seasoning, salt

Taken from www.food.com/recipe/seafood-jambalaya-347562 (may not work)