Cuisinart CRC-800 manual Jambalaya with Sausage Shrimp, Cinnamon Raisin Oatmeal

Nutritional information per serving:

Calories 546 (13% from fat) • carb. 74g • pro. 44g

•fat 8g • sat. fat 2g • chol. 87mg • sod. 786mg

•calc. 36mg • fiber 6g

Jambalaya with Sausage

& Shrimp

Makes 4 cups

4ounces smoked chicken or turkey andouille sausage*

cooking spray

8ounces shrimp, peeled, deveined, cut in half lengthwise

1teaspoon good quality olive oil

½ cup finely chopped onions

¼ cup finely chopped celery

3tablespoons chopped green bell pepper (¼-inch chop)

3tablespoons chopped red bell pepper (¼-inch chop)

1 clove garlic, finely chopped

1½ cups (Rice Cooker) long grain rice

1 teaspoon thyme

½teaspoon chili powder

1¾ cups (standard liquid measure) chicken stock

¾cup tomato sauce

1 bay leaf

3 tablespoons chopped Italian parsley Tabasco® or other hot sauce

Cut sausage into ½-inch slices. Lightly coat the interior of the steamer tray with cooking 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.

Nutritional information per serving (based on 4 servings):

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 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 8 servings (about ¾ cup each)

4cups (Rice Cooker) rolled oats (not quick cooking)

6cups (standard liquid measure) water

2teaspoons ground cinnamon

½ teaspoon salt

6tablespoons raisins

Insert bowl In Cuisinart® Rice Cooker/Steamer. Place oatmeal, water, cinnamon and salt in bowl; stir. Sprinkle raisins over top. Cover and turn on; cooking time will be about 15 to 18 minutes. 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 (standard liquid measure) cups water in a bowl; cover, refrigerate and soak overnight. Transfer the soaked oatmeal and liquid to the cooking 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

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