Cuisinart CRC-400C Jambalaya with Sausage & Shrimp, Cinnamon Raisin Oatmeal, calc. 32 mg fiber 4g

Jambalaya with

Sausage & Shrimp

Makes 4 cups (1L)

4ounces (112g) smoked chicken or turkey andouille sausage*

8ounces (225g) shrimp, peeled, deveined, cut in half lengthwise

Cooking spray

1teaspoon (5ml) good quality olive oil

1/2 cup (125ml) finely chopped onions

1/4 cup (60ml) finely chopped celery

3tablespoons (45ml) chopped green bell pepper (1/4-inch (0.6cm) chop)

3tablespoons (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

3tablespoons (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)

2cups (Rice Cooker) rolled oats (not quick cooking)

3cups (750ml) water

1teaspoon (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

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