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Jambalaya with Sausage
& Shrimp
Makes 4 cups
4
ounces smoked chicken or turkey
andouille sausage*
cooking spray
8
ounces shrimp, peeled, deveined, cut
in
half lengthwise
1
teaspoon good quality olive oil
½
cup finely chopped onions
¼
cup finely chopped celery
3
tablespoons chopped green bell
pepper (¼-inch chop)
3
tablespoons chopped red bell
pepper (¼-inch chop)
1
clove garlic, finely chopped
1½
cups (Rice Cooker) long grain rice
1
teaspoon thyme
½
teaspoon chili powder
1¾
cups (standard liquid measure)
chicken stock
¾
cup tomato sauce
1
bay leaf
3
tablespoons chopped Italian parsley
Tabasco
®
or other hot sauce
Cut sausage into ½-inch slices. Lightly coat the
interior of the steamer tray with cooking spray.
Place the sausage and shrimp into the steaming
tray; reserve.
Insert the cooking bowl into the Cuisinart
Rice Cooker/Steamer. Place the olive oil in the
bowl, cover, and turn on. After 1 minute, add
the onions, celery, green and red peppers, and
garlic; stir to coat with oil. Cover and cook 3 to 4
minutes. Stir in the rice, thyme, and chili powder.
Stir until rice is opaque, 2 to 3 minutes. Add the
chicken stock and tomato sauce; tuck in the bay
leaf. Cover and cook for 10 minutes. Place the
filled steaming tray on the cooking bowl; cover.
Continue to cook until Rice Cooker switches to
Warm, 8 to 10 minutes longer. Let stand at Warm
for 5 minutes. Remove and discard bay leaf.
Gently toss rice mixture with steamed shrimp
and sausage. Add half the parsley and toss to
combine. Transfer to a warmed bowl to serve.
Sprinkle with remaining chopped parsley. Serve
with hot sauce if desired.
*Smoked chicken or turkey andouille sausage
has much less fat than traditional pork andouille.
It can be found in many well-stocked grocery
stores. Smoked turkey kielbasa can be
substituted.
Nutritional information per serving (based on 4 servings):
Calories 299 (8% from fat) • carb. 50g • pro. 19g
• fat 3g • sat. fat 0g • chol. 113mg • sod. 644mg
• calc. 59g • fiber 2g
Cinnamon Raisin Oatmeal
No fuss, no stirring, no boiling over, no burned
pan! Hot oatmeal has never been so easy to
serve as it is when cooked in your Cuisinart
Cooker/Steamer.
Makes 8 servings (about ¾ cup each)
4
cups (Rice Cooker) rolled oats
(not quick cooking)
6
cups (standard liquid measure) water
2
teaspoons ground cinnamon
½
teaspoon salt
6
tablespoons raisins
Insert bowl In Cuisinart
Place oatmeal, water, cinnamon and salt in bowl;
stir. Sprinkle raisins over top. Cover and turn
on; cooking time will be about 15 to 18 minutes.
When unit switches to Warm, Cinnamon Raisin
Oatmeal is ready to serve, or it may be kept on
Warm. Stir before serving. Serve hot as is, or
sprinkle with a sweetener such as brown sugar,
honey or maple syrup. A dollop of yogurt (plain or
vanilla) or milk to taste may be added.
Note: Other dried fruits may be substituted for
the raisins. Try dried cherries, cranberries or
blueberries, slivered dried apricots or plums or
chopped dried apples.
You may make this oatmeal using Irish Oats.
Combine 1 Rice Cooker cup of Irish Oats with 3
(standard liquid measure) cups water in a bowl;
cover, refrigerate and soak overnight. Transfer the
soaked oatmeal and liquid to the cooking bowl.
®
Stir in cinnamon, salt and raisins. Turn on. When
unit switches to Warm, the Irish Oatmeal is done.
Stir before serving.
Calories 154 (12% from fat) • carb. 32 mg • pro. 5g
• fat 2g • sat. fat 0g • chol. 0mg • sod. 154 mg
18
®
Rice Cooker/Steamer.
Nutritional information per serving:
• calc. 32 mg • fiber 4g
®
Rice
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