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Jambalaya with
Sausage & Shrimp
Makes 4 cups
4 ounces smoked chicken or turkey
andouille sausage*
8 ounces shrimp, peeled, deveined, cut in
half lengthwise
Cooking spray
1 teaspoon good quality olive oil
1/2 cup finely chopped onions
1/4 cup finely chopped celery
3 tablespoons chopped green bell pepper
(1/4-inch chop)
3 tablespoons chopped red bell pepper
(1/4-inch chop)
1 clove garlic, finely chopped
1-1/2 cups (Rice Cooker) long grain rice
1 teaspoon thyme
1/2 teaspoon chili powder
1-3/4 cups (standard liquid measure) chicken
stock
3/4 cup tomato sauce
1 bay leaf
3 tablespoons chopped Italian parsley
Tabasco
®
or other hot sauce
Cut sausage into 1/2-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 Rice Cooking Bowl into the Cuisinart
™
Rice Cooker. Place the olive oil in the Rice Cooker
Bowl, cover, and turn on for 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 Rice 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:
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 stir, no boiling over, no burnt pan! Hot
oatmeal has never been so easy to serve as it is
when cooked in your Cuisinart
®
Rice Cooker.
Makes 4 servings (about 3/4 cup each)
2 cups (Rice Cooker) rolled oats
(not quick cooking)
3 cups (standard liquid measure) water
1 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons raisins
Insert Rice Cooker Bowl In Cuisinart
™
Rice Cooker.
Place oatmeal, water, cinnamon and salt in Rice
Cooker Bowl; stir. Sprinkle raisins over top. Cover
and turn on; cooking time will be about 12-18 min-
utes. 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 blueber-
ries, 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 Rice Cooker Bowl.
Stir in cinnamon, salt and raisins. Turn on. When
unit switches to “Warm”, the Irish Oatmeal is done.
Stir before serving.
Nutritional information per serving:
Calories 154 (12% from fat) • carb. 32 mg • pro 5g •
fat 2g • sat. fat 0g • chol. 0mg • sod. 154 mg •
calc. 32 mg • fiber 4g
CRC-400 IB-4932 rev 1/14/04 7:46 PM Page 19