Bloody Mary Crawfish Jambalaya
1/2 cup Bloody Mary mix
1 (8 ounce) can beef consommé
1 cup chopped onions
1/2 cup chopped green bell peppers
1 small fresh jalapeno, seeded and chopped
1 (4 ounce) can sliced mushrooms, drained
1/2 cup (1 stick) butter, melted
1 pound peeled crawfish tails
2 1/2 cups long-grain rice (uncooked)
1/2 teaspoon salt
1/4 teaspoon cayenne
Combine all of the ingredients in an 8- to 10-cup rice cooker. Do not add water.
Turn on cook cycle.
When the cycle is over, keep on the warm cycle for at least 30 minutes.
Do not attempt to cook this in a smaller rice cooker.
Makes about 8 servings.
