13
SHRIMP JAMBALAYA
1 cup long grain white rice
1½ cups water
1 cup water
• • • • • • •
1 can (14-15 ounces) stewed
tomatoes
½ 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 1 cup water
into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and
cook 5 minutes with pressure
regulator rocking slowly.
Let pressure drop of its own accord.
Open cooker and set rice aside to steam. Remove rack and water.
Add remaining ingredients, except shrimp, to cooker; stir well. Close cover securely. Place pressure regulator on vent pipe and
cook 3
minutes with pressure regulator rocking slowly.
Cool cooker at once.
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
SEAFOOD GUMBO
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 1 cup water
into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and
cook 5 minutes with pressure
regulator rocking slowly.
Let pressure drop of its own accord.
Open cooker and set rice aside to steam. Remove rack and water.
Add broth, shrimp, sole, tomatoes, onion, green pepper, garlic, bay leaves, parsley, basil, thyme, red pepper, and salt to cooker. Close
cover securely. Place pressure regulator on vent pipe and
cook 1 minute with pressure regulator rocking slowly.
Cool cooker at once.
Combine water and cornstarch. Stir into hot mixture. Heat until sauce thickens, stirring constantly. 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
1 cup long grain white rice
1½ cups water
1 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 (14-15 ounces) diced
tomatoes
1 cup chopped onion
¾ cup chopped green pepper
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 on rack in cooker. Pour marinade and water into cooker. Place pressure regulator
on vent pipe and
cook 2 minutes with pressure regulator rocking slowly.
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
½ teaspoon black pepper
½ cup water
MARINATED TUNA
1 pound tuna steak, 1-inch thick
¼ cup lemon juice
2 tablespoons olive oil
1 tablespoon soy sauce
