Aroma ARC-930SB instruction manual Jambalaya, Steamed Sweet Potatoes

Jambalaya
2 tbsp.	extra virgin olive	oil
1 cup	coarsely chopped onion
1	red bell pepper, peeled and diced
1	medium stalk celery, diced
1 cup	uncooked long-grain rice
1 3/4 cups	chicken broth
1 can (14 oz) tomato pieces with juice
1 tbsp.	tomato paste
1/2 tsp.	dried thyme
3/4 tsp.	kosher salt, or 1/2 tsp. regular salt
-	freshly ground black pepper to taste
1 pinch	powdered cloves
1/4 tsp.	prepared chili powder
1 tbsp.	dried parsley
6-8 drops	Tabasco sauce
1/3 cup	diced ham
6 oz.	smoked Polish sausage, cut into slices
6-8	medium shrimp (optional)

Heat oil in the inner pot and, using extreme caution, sauté onion,
pepper, and celery for 3-4 minutes to soften (see Safety Considerations
on page 15).	Use a long-handled wooden spoon for stirring to avoid
burning hands on the inner pot. Add rice and stir to coat. Add
remaining ingredients. Close the lid and press “STEAM/COOK” button.
Allow to cook, stirring once or twice, until the rice is tender and meat is
cooked through. Allow jambalaya to stand for about 10 minutes before
serving on warmed plates. Serves 4.
Steamed Sweet Potatoes
1 lb.	sweet potatoes

Peel and cut potatoes into 1-inch cubes and place in a single layer in the steam tray. Add 2 cups water to the inner pot and place in the rice cooker. Place steam tray into the inner pot, close lid, and press “STEAM/COOK” button. Steam until potatoes are tender, about 17 minutes after water boils. Test potatoes: carefully open the lid, keeping hands and face away to avoid steam burns. Using a fork, test potatoes for doneness. Take care not to touch sides of steam tray or inner pot, as they will be hot. If potatoes are not done, close lid and steam for an additional few minutes. Use oven mitts to remove steam tray from rice cooker and serve potatoes immediately with butter.

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