Specifications

18
Jambalaya with Sausage
and Shrimp
Makes 4 cups (1 L)
4 ounces (112 g) smoked chicken or
turkey andouille sausage*
8 ounces (225 g) shrimp, peeled,
deveined, cut in half lengthwise
Cooking spray
1 teaspoon (5 ml) good quality olive oil
½ cup (125 ml) finely chopped onions
¼ cup (60 ml) finely chopped celery
3 tablespoons (45 ml) chopped green bell
pepper (1/4-inch (0.6 cm) chop)
3 tablespoons (45 ml) chopped red bell
pepper (1/4-inch (0.6 cm) chop)
1 clove garlic, finely chopped
1½ cups (Rice Cooker) long grain rice
1 teaspoon (5 ml) thyme
½ teaspoon (2 ml) chili powder
1¾ cups (440 ml) chicken stock
¾ cup (188 ml) tomato sauce
1 bay leaf
3 tablespoons (45 ml) chopped Italian
parsley
Tabasco
®
or other hot sauce
Cut sausage into ½-inch (1.25 cm) slices. Lightly
coat the interior of the steamer tray with cook-
ing 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.
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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
®
Rice
Cooker/Steamer.
Makes 4 servings (about ¾ cup [180 ml] each)
2 cups (Rice Cooker) rolled oats
(not quick cooking)
3 cups (750 ml) water
1 teaspoon (5 ml) ground cinnamon
¼ teaspoon (1 ml) salt
3 tablespoons (45 ml) 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.
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Combine 1 Rice Cooker cup of Irish Oats with 3
cups (750 ml) water in a bowl; cover, refrigerate
and soak overnight. Transfer the soaked oatmeal
and liquid to the Rice Cooker Bowl. Stir in cinna-
mon, salt and raisins. Turn on. When unit switches
to “Warm”, the Irish Oatmeal is done. Stir before
serving.
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