11
SHRIMP JAMBALAYA
1 cup long grain white rice
1½ cups water
½ cup water
• • • • • • •
1 can (14 to 15 ounces) stewed tomatoes
¼ cup chicken broth
½ pound precooked ham, diced
½ cup chopped onion
½ cup chopped celery
½ cup chopped green pepper
2 cloves garlic, minced
1 bay leaf
1 teaspoon basil
½ teaspoon thyme
½ teaspoon chili powder
¼ teaspoon black pepper
¼ teaspoon salt
¼ teaspoon hot sauce
• • • • • • •
1 pound precooked shrimp, peeled and deveined
Combine rice and 1½ cups water in a metal bowl which will fit loosely in cooker. Cover bowl firmly with aluminum foil. Pour ½ cup
water into cooker. Place bowl in steamer basket in cooker. Close cover securely. Place the PressureTru
indicator on the vent pipe and
cook 6 minutes at HIGH PRESSURE .
Let pressure drop of its own accord. Open cooker and set rice aside to steam. Remove steamer
basket, trivet, and remaining water.
Add remaining ingredients, except shrimp, to cooker; stir well. Close cover securely. Place the PressureTru
indicator on the vent pipe
and
cook 3 minutes at LOW PRESSURE .
Release pressure quickly. Stir in shrimp; cook uncovered over medium heat until shrimp is
heated through, 2 to 3 minutes. Serve over rice.
Nutrition Information Per Serving
6 servings, 252 Calories, 3 g. Fat, 157 mg. Cholesterol
LEMON ’N DILL COD AND BROCCOLI
1 pound frozen cod fillets, 1 inch thick
Dill weed
Lemon pepper
Salt
½ cup water
2 cups broccoli, cut into bite size pieces
Cut fish into 4 pieces. Sprinkle with dill weed, lemon pepper, and salt. Pour ½ cup water into cooker. Position trivet in cooker. Arrange
fish and broccoli in steamer basket on trivet. Close cover securely. Place the PressureTru
indicator on the vent pipe and
cook 2 minutes
at LOW PRESSURE . Release pressure quickly .
Nutrition Information Per Serving
4 servings, 103 Calories, 1 g. Fat, 49 mg. Cholesterol
SEAFOOD GUMBO
1 cup long grain white rice
1½ cups water
½ cup water
• • • • • • •
2½ cups chicken broth
1 pound medium, fresh shrimp, peeled and deveined
1 pound sole fillets, cut into 2-inch pieces
1 can (14 to 15 ounces) diced tomatoes
1 cup chopped onion
¾ cup chopped green pepper
2 cloves garlic, minced
2 bay leaves
2 tablespoons parsley
1 teaspoon basil
½ teaspoon thyme
¼ teaspoon ground red pepper
¼ teaspoon salt
• • • • • • •
¼ cup cold water
2 tablespoons cornstarch
1 package (10 ounces) frozen sliced okra, thawed
Combine rice and 1½ cups water in a metal bowl which will fit loosely in cooker. Cover bowl firmly with aluminum foil. Pour ½ cup
water into cooker. Place bowl in steamer basket in cooker. Close cover securely. Place the PressureTru
indicator on the vent pipe and
cook 6 minutes at HIGH PRESSURE . Let pressure drop of its own accord .
Open cooker and set rice aside to steam. Remove steamer
basket and remaining water.
Place broth, shrimp, sole, tomatoes, onion, green pepper, garlic, bay leaves, parsley, basil, thyme, red pepper, and salt in cooker. Close
cover securely. Place the PressureTru
indicator on the vent pipe and
cook 1 minute at LOW PRESSURE . Release pressure quickly .
Combine water and cornstarch. Stir into hot mixture. Heat, stirring constantly, until sauce thickens. Stir in okra. Heat for 3 to 4 minutes.
Discard bay leaf. Serve over rice.
Nutrition Information Per Serving
9 servings, 224 Calories, 2 g. Fat, 101 mg. Cholesterol