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Shrimp and Sausage Jambalaya
Makes 4 Servings
INGREDIENTS
2 measures long-grain rice
2 tablespoons olive oil
4 ounces shrimp, peeled and deveined
1/2 pound hot andouille sausage, cut into 1”-slices
1/4 cup diced onions
1/4 cup diced green bell peppers
3 cloves garlic, minced
1 tablespoon tomato paste
1/4 cup marsala wine
2 cups chicken stock (fish stock or water may be substituted)
1 bay leaf
salt and pepper to taste
METHOD
1 Rinse rice thoroughly in cold water and set aside.
2 Heat olive oil in a large sauté pan. Add shrimp and sauté until
cooked through. Remove shrimp and set aside.
3 Add sausage, onions, peppers and garlic to the same pan. Sauté
until onions are translucent. Add tomato paste and stir.
4 Deglaze pan with Marsala wine and let simmer for 3-4 minutes. Add
chicken stock and bay leaf.
5 Pour mixture into Steamer/Rice Cooker Pot and add reserved rice
and salt. Press COOK.
6 When Steamer/Rice Cooker switches to KEEP WARM
(approximately 20 minutes), add cooked shrimp and stir.
Jambalaya will be ready in 15 minutes.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
39
Main Dish and Side Dish
Recipes
HSN7C_RiceCooker09 5/28/09 5:47 PM Page 39