Wolfgang Puck BDRC0007 - Manual (Page 8)

Shrimp and Sausage Jambalaya
4 servings
INGREDIENTS
1 lb large shrimp, peeled and de-veined
1 lb. hot Andouille sausage, cut into 1 “slices
4 Tbsp olive oil
1/4 cup diced onions
1/4 cup diced green bell peppers
3 cloves garlic (minced)
3 Tbsp tomato paste
1 cup dry Marsala wine
4 cups chicken stock (fish stock or water may be substituted)
1 bay leaf
4 cups long grain rice
1 Tbsp salt
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 the shrimp
are cooked through. Remove shrimp and set aside.
3 Add sausage, onions, peppers, garlic to the same pan and sauté until the
onions are translucent. Add tomato paste and stir.
4 Deglaze pan with Marsala wine and let simmer for 3-4 minutes.
5 Add chicken stock and bay leaf.
6 Pour mixture into rice cooker and add reserved rice and salt. Turn rice
cooker to the on position. When cooker switches to the keep warm position
(approximately 20 minutes) add reserved shrimp and stir. Jambalaya will
be ready in 15 minutes.
Recipe Courtesy, Anna Barros, Wolfgang Puck Food Stylist
14 13
Easy Red Beans and Rice
6 servings
INGREDIENTS
3 measures long-grain rice
1 cup canned or cooked red beans – drained
1 medium celery – chopped
1 small onion – chopped
2 cloves garlic – minced
1/2 cup ham – diced
1/2 cup smoked sausage – sliced
2 cups beef stock
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1 whole bay leaf
METHOD
1 Measure and rinse rice according to the instructions. Place in rice cooker.
2 Add all the remaining ingredients.
3 Close the lid and press the cook button.
4 Unit will switch to Keep Warm setting in approximately 20-25 minutes.
Serve immediately.
Recipe Courtesy Debra Murray, HSN TV Show Host