Manual Cuisinart CRC 800 (page 18 of 21) (English)

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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

4 ounces smoked chicken or turkey

andouille sausage*

cooking spray

8 ounces shrimp, peeled, deveined, cut in

half lengthwise

1 teaspoon good quality olive oil

½ cup finely chopped onions

¼ cup finely chopped celery

3 tablespoons chopped green bell pepper

(¼-inch chop)

3 tablespoons chopped red bell pepper

(¼-inch chop)

1 clove garlic, finely chopped

1½ cups (Rice Cooker) long grain rice

1 teaspoon thyme

½ teaspoon chili powder

1¾ cups (standard liquid measure) chicken

stock

¾ cup 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)

4 cups (Rice Cooker) rolled oats

(not quick cooking)

6 cups (standard liquid measure) water

2 teaspoons ground cinnamon

½ teaspoon salt

6 tablespoons 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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Cuisinart CRC 800 Manual

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