1-2 lb. shrimp
1 lb. hot, smoked sausage
1 onion, finely chopped
4 ribs celery, finely chopped
1 sm. bell pepper, chopped
3 cloves garlic, minced
1/2 c. tomato sauce
1/2 tsp. thyme
1 tsp. chili powder
1/4 tsp. black pepper
1/4 tsp. cayenne pepper (use only if you don't use hot sausage)
3 Hitachi-sized c. raw rice
2 cans beef consomme
6 green onions, finely chopped

Slice sausage into small pieces. Put into frying pan and cook until browned. Pour off all but about 2 tablespoons of grease. Now add to the pan: Onion, celery, bell pepper, garlic and shrimp. Cook until the vegetables are limp and shrimp is cooked. Add tomato sauce and cook for 2 minutes more. Remove from heat and add the following seasonings: Thyme, chili powder, black pepper and cayenne pepper (optional).

In the rice cooker, measure rice and beef consomme up to the 3 cup line. Pour the contents of the frying pan into the cooker, cover and then turn it on. Once or twice as the jambalaya cooks remove the cover, and with a wooden spoon, stir the contents. When the bell rings, uncover and stir into the jambalaya green onions. Serve.