SHRIMP JAMBALAYA
1 cup long grain white rice
1
1
⁄
2
cups water
1 cup water
• • • • • • •
1 can (14-15 ounces) stewed
tomatoes
1
⁄
2
cup chicken broth
1
⁄
2
pound precooked ham, diced
1
⁄
2
cup chopped onion
1
⁄
2
cup chopped celery
1
⁄
2
cup chopped green pepper
2 cloves garlic, minced
1 bay leaf
1 teaspoon basil
1
⁄
2
teaspoon thyme
1
⁄
2
teaspoon chili powder
1
⁄
4
teaspoon black pepper
1
⁄
4
teaspoon salt
1
⁄
4
teaspoon hot sauce
• • • • • • •
1 pound precooked shrimp,
peeled and deveined
Combine rice and 1
1
⁄
2
cups water in a metal bowl which will fit loosely in cooker. Cover
bowl firmly with aluminum foil. Pour 1 cup water into cooker. Place bowl in steamer
basket in cooker. Close cover securely. Place pressure regulator on vent pipe and set
heat control at 400°. When pressure regulator begins a rocking motion,
cook 5 minutes
.
Allow pressure regulator to rock for 1 to 2 minutes at 400° and then slowly turn the heat
control down, stopping just at the point where the pilot light goes out. When cooking time
is complete turn control to OFF and remove heat control.
Let pressure drop of its own
accord.
Open cooker and set rice aside to steam. Remove steamer basket and water.
Add remaining ingredients, except shrimp, to cooker; stir well. Close cover securely. Place
pressure regulator on vent pipe and set heat control at 400°. When pressure regulator
begins a rocking motion,
cook 3 minutes
. When cooking time is complete turn control
to OFF and remove heat control.
Cool cooker at once.
Stir in shrimp. Reconnect heat
control and set heat control at 225°. Cook uncovered 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
SEAFOOD TIMETABLE
Pour 1 cup water into cooker. Position trivet in cooker. Place seafood in steamer basket
on trivet. Do not fill cooker over
2
⁄
3
full. Close cover securely. Place pressure regulator on
vent pipe and set heat control at 400°. When pressure regulator begins a rocking motion,
cook according to chart
. When cooking time is complete turn control to OFF and remove
heat control.
Cool cooker at once.
SEAFOOD (FRESH OR THAWED)
COOKING TIME
Crab Legs
0 to 1 minute
Fish Fillets
(1-inch thick)
2 minutes
Salmon Fillets
(1-inch thick)
2 minutes
Scallops
Large
1 minute
Shrimp
Medium to Large (36 to 40 count)
0 to 1 minute
Large (21 to 25 count)
1 minute
Tuna Fillets
(1-inch thick)
2 minutes
Place tuna steaks in a shallow glass dish. Combine remaining ingredients, except water;
pour over tuna. Marinate for 30 minutes, turning fish once. Remove tuna from marinade
and place tuna in steamer basket. Pour marinade and water into cooker. Position trivet
in cooker. Place tuna steaks in steamer basket on trivet. Place pressure regulator on vent
pipe and set heat control at 400°. When pressure regulator begins a rocking motion,
cook
2 minutes
. When cooking time is complete turn control to OFF and remove heat control.
Cool cooker at once.
Nutrition Information Per Serving
4 servings
170 Calories, 6 g Fat, 52 mg Cholesterol
2 cloves garlic, minced
1 teaspoon ginger
1
⁄
2
teaspoon black pepper
1
⁄
2
cup water
MARINATED TUNA
1 pound tuna steak, 1-inch thick
1
⁄
4
cup lemon juice
2 tablespoons olive oil
1 tablespoon soy sauce
30
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