HSN7C_RiceCooker09 5/28/09 5:47 PM Page 39

Main Dish and Side Dish

Recipes

Shrimp and Sausage Jambalaya

Makes 4 Servings

INGREDIENTS

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

METHOD

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 Steamer/Rice Cooker Pot and add reserved rice and salt. Press COOK.

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

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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Wolfgang Puck BDRCRS007 manual Main Dish and Side Dish Recipes Shrimp and Sausage Jambalaya
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BDRCRS007 specifications

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