Jambalaya

It's that time of year again: Mardi Gras! Today at Murray Hill Market, I found a beautiful andouille sausage. What better to make jambalaya with to celebrate Mardi Gras? I always make my jambalaya in the rice cooker. Fuzzy logic is a wonderful thing!

 Rice Cooker Jambalaya

•  2 cups shredded chicken*
•  1/2 pound andouille sausage
•  2 cups brown rice, uncooked
•  4 cups water (or stock)
•  24 oz crushed tomatoes
•  1 cup salsa (CaJohns Trinidad salsa*)
•  1 cup frozen sweet corn*
•  1 cup baby peas

 Place all ingredients into bowl of rice cooker; mix well. Set to porridge and press Cook. Serving is 1 1/2 cups.

 * CSA Ingredients