NuWave Nutri-Po 13Q, Owner'S Manual

Page: 51 / 80

51
Recipes
Directions:
1. Press “sear” button, set to 25 minutes, then press “start/stop” button.
2. Add olive oil to Pressure Cooker and, working in batches, brown sausage, and
chicken; set meats aside once browned.
3. Add onion, celery, green pepper, and garlic to Pressure Cooker and cook for 6-8
minutes.
4. Stir in spices, add rice and cook for 2 minutes, stirring constantly.
5. Add chicken stock, tomato paste, tomatoes, ham, Worcestershire sauce, salt, and
browned meat to Pressure Cooker.
6. Close lid and lock in place.
7. Press “time” button, set to 8 minutes, then press “start/stop” button.
8. Once finished, the Pressure Cooker will automatically go to the “warm” feature
and the pressure will release naturally.
9. Stir shrimp into jambalaya and close lid.
10. Let jambalaya sit for 8-10 minutes, until shrimp is cooked through.
11. Open lid, garnish with scallions and serve.
Jambalaya
Serves: 8-12
Ingredients:
4 tablespoons olive oil
4 boneless skinless chicken breast, cut into
½-inch pieces
2 pounds andouille sausage, cut into
medium chunks
2 white onions, finely chopped
6 ribs celery, finely chopped
2 green peppers, finely chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried cayenne pepper
2 teaspoons dried smoked paprika
8 cloves garlic, minced
2 bay leaves
3 cups long grain rice
4 cups low sodium chicken stock
2 (14-ounce) can chopped tomatoes
2 tablespoons tomato paste
16 ounces smoked ham, medium diced
4 teaspoons Worcestershire sauce
2 teaspoons kosher salt
24 raw shrimp (16/20), peeled and de-
veined
10 scallions, sliced