Shrimp and Sausage Jambalaya, Pad Thai | Wolfgang Puck BDRCRB007

Shrimp and Sausage Jambalaya

4 servings

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

1Rinse rice thoroughly in cold water and set aside.

2Heat olive oil in a large sauté pan. Add shrimp and sauté until cooked through. Remove shrimp and set aside.

3Add sausage, onions, peppers and garlic to the same pan. Sauté until onions are translucent. Add tomato paste and stir.

4Deglaze pan with Marsala wine and let simmer for 3-4 minutes. Add chicken stock and bay leaf.

5Pour mixture into Rice Cooker Pot and add reserved rice and salt. Press COOK.

6When rice cooker switches to KEEP WARM (approximately 20 minutes), add cooked shrimp and stir. Jambalaya will be ready in 15 minutes.

2 Servings

INGREDIENTS

1 box pad thai stir-fry rice noodles with sauce 2 cups water

1/2 cup fresh vegetables

1/2 pound medium shrimp, peeled and deveined

METHOD

1Put water and sauce in Rice Cooker Pot. Put steamer basket on top with shrimp and vegetables. Press COOK.

2After 20 minutes add noodles, vegetables, and shrimp to sauce. Stir, close lid, and let cook for 5 minutes.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host