Sausage Jambalaya

From Church Cookbook:

1 1/2 c. chopped onion
3/4 c. chopped bell pepper
Salt and pepper to taste
1 lb. smoked sausage
1/2 medium lemon
1  (12oz.) can V-8 vegetable juice or tomato juice
2c. uncooked rice
12 oz. water

Cut lemon into very thin slices and remove seeds; set aside.  Cut sausage into 1/4 inch slices and brown in a 4 quart heavy dutch oven (cast iron or aluminum) over medium high heat. Remove sausage from pot and set aside, leaving grease in pot.  Add raw rice to grease and saute, stirring constantly,until yellow.  (If sausage did not yeild any grease, add 1/3 cup cooking oil to pot to saute rice in.)  Add onion and bell pepper and saute untill edges are lightly browned. 

Add all remaining ingredients including sausage stir well and bring to a boil.  Lower heat to very low and cover pot.  Cook 15 minutes, then stir well.  Recover and continue cooking until rice is tender ( about 30-45) minutes.  This main dish is usually served with a side dish of maqueshua corn.

Rice cooker directions:  After all comes to a boil, put mixture in rice cooker and turn on to cook.  After bell dings, let steam 15 minutes, then stir real well.  Recover and let steam another 10 minutes before serving.  Makes about 2 quarts or 8 1 cup servings.