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Shrimp and Sausage Jambalaya
4 Servings
INGREDIENTS
4 measures long grain rice
4 tablespoons olive oil
1 pound large shrimp, peeled and deveined
1 pound hot andouille sausage, cut into 1 “slices
1/4 cup diced onions
1/4 cup diced green bell peppers
3 cloves garlic, minced
3 tablespoons tomato paste
1 cup dry marsala wine
4 cups chicken stock (fish stock or water may be substituted)
1 bay leaf
1 tablespoon salt
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 the
shrimp are cooked through. Remove shrimp and set aside.
3
Add sausage, onions, peppers, garlic to the same pan and sauté until
the onions are translucent. Add tomato paste and stir.
4
Deglaze pan with marsala wine and let simmer for 3-4 minutes.
5
Add chicken stock and bay leaf.
6
Pour mixture into Rice Cooker Pot and add reserved rice and salt.
Turn Rice Cooker to the ON position. When cooker switches to the
keep warm position (approximately 20 minutes) add reserved
shrimp and stir. Jambalaya will be ready in 15 minutes.
Sloppy Joes
4 - 5 Servings
INGREDIENTS
1 small onion, chopped
1 clove garlic, minced
1/2 bell pepper, chopped
1 can (6 ounces) tomato paste
1/2 cup water
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon yellow mustard
1 teaspoon cider vinegar
1 1/2 teaspoons chili powder
1 pound lean ground beef
salt and pepper, to taste
METHOD
1
Into the Rice Cooker Pot, combine onion, garlic, bell pepper, tomato
paste, water, brown sugar, Worcestershire sauce, mustard, vinegar,
and chili powder. Stir until mixed.
2
Crumble ground beef over mixture and stir well.
3
Close lid and press COOK.
4
When rice cooker switches to KEEP WARM, stir the mixture and
press COOK again.
5
When rice cooker switches to KEEP WARM the second time, stir well
and serve.
Recipe courtesy Christina Chancey
2006 7cup RiceCooker v4 10/19/07 12:52 PM Page 23