Wolfgang Puck BDRCRB007 - Manual (Page 10)

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Shrimp and Sausage Jambalaya
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
1 Rinse rice thoroughly in cold water and set aside.
2 Heat olive oil in a large sauté pan. Add shrimp and sauté until
cooked through. Remove shrimp and set aside.
3 Add sausage, onions, peppers and garlic to the same pan. Sauté
until onions are translucent. Add tomato paste and stir.
4 Deglaze pan with Marsala wine and let simmer for 3-4 minutes. Add
chicken stock and bay leaf.
5 Pour mixture into Rice Cooker Pot and add reserved rice and salt.
Press COOK.
6 When rice cooker switches to KEEP WARM (approximately 20
minutes), add cooked shrimp and stir. Jambalaya will be ready in 15
minutes.
Pad Thai
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
1 Put water and sauce in Rice Cooker Pot. Put steamer basket on top
with shrimp and vegetables. Press COOK.
2 After 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
HSN7C_RiceCooker08 8/13/08 3:30 PM Page 17