Rice Cooker Crawfish Jambalaya

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	1 green bellpepper
	1 onion
	Green onion tops
	1 10-oz can Rotel
	1 10-oz can beef bouillon
	1 stick butter
	1 tbsp. Tony's (or any cajun seasoning)
	1 1/2 cups rice
	1 pound livecrawfish.com crawfish tails
	*Do not add water

Chop vegetables and put all ingredients into rice cooker with the lid off. Stir until butter melts, then put the lid on until the cooker "dings". Serve and enjoy.

Bon Appettite!

Recipe courtesy of Randi Wyatt.

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