Cuisinart CRC-400C User Manual download pdf (Page 18)

Jambalaya with

Sausage & Shrimp

Makes 4 cups (1L)

4 ounces (112g) smoked chicken or turkey

andouille sausage*

8 ounces (225g) shrimp, peeled, deveined,

cut in half lengthwise

Cooking spray

1 teaspoon (5ml) good quality olive oil

1/2 cup (125ml) finely chopped onions

1/4 cup (60ml) finely chopped celery

3 tablespoons (45ml) chopped green bell

pepper (1/4-inch (0.6cm) chop)

3 tablespoons (45ml) chopped red bell

pepper (1/4-inch (0.6cm) chop)

1 clove garlic, finely chopped

1-1/2 cups (Rice Cooker) long grain rice

1 teaspoon (5ml) thyme

1/2 teaspoon (2ml) chili powder

1-3/4 cups (440ml) chicken stock

3/4 cup (188ml) tomato sauce

1 bay leaf

3 tablespoons (45ml) chopped Italian

parsley

Tabasco

or other hot sauce

Cut sausage into 1/2-inch (1.25cm) 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 (180ml) each)

2 cups (Rice Cooker) rolled oats

(not quick cooking)

3 cups (750ml) water

1 teaspoon (5ml) ground cinnamon

1/4 teaspoon (1ml) salt

3 tablespoons (45ml) 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

cups (750ml) 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-400C IB-4932A-CAN eng 3/23/04 6:14 PM Page 19

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Cuisinart CRC-400C User Manual Page 18

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