Presto Electric Pressure Cooker Shrimp Jambalaya, Lemon ’N Dill COD and Broccoli, Seafood Gumbo

SHRIMP JAMBALAYA

1	cup long grain white rice	2	cloves garlic, minced
11⁄2	cups water	1	bay leaf
1	cup water	1	teaspoon basil
	• • • • • • •	1⁄2	teaspoon thyme
1	can (14-15 ounces) stewed	1⁄2	teaspoon chili powder
	tomatoes	1⁄4	teaspoon black pepper
1⁄2	cup chicken broth	1⁄4	teaspoon salt
1⁄2	pound precooked ham, diced	1⁄4	teaspoon hot sauce
1⁄2	cup chopped onion		• • • • • • •
1⁄2	cup chopped celery	1	pound precooked shrimp,
1⁄2	cup chopped green pepper		peeled and deveined

Combine rice and 11⁄2 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 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

LEMON ’N DILL COD AND BROCCOLI

1 pound frozen cod fillets,		Salt
1-inch thick	1	cup water
Dill weed	2	cups broccoli, cut into bite
Lemon pepper		size pieces

Cut fish into 4 pieces. Sprinkle with dill weed, lemon pepper, and salt. Pour water into cooker. Arrange fish and broccoli on rack in cooker. Close cover securely. 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
103 Calories, 1 g Fat, 49 mg Cholesterol

SEAFOOD GUMBO

1	cup long grain white rice	2	cloves garlic, minced
11⁄2	cups water	2	bay leaves
1	cup water	2	tablespoons parsley
	• • • • • • •	1	teaspoon basil
21⁄2	cups chicken broth	1⁄2	teaspoon thyme
1	pound medium, fresh shrimp,	1⁄4	teaspoon ground red pepper
	peeled and deveined	1⁄4	teaspoon salt
1	pound sole fillets, cut into		• • • • • • •
	2-inch pieces	1⁄4	cup cold water
1	can (14-15 ounces) diced	2	tablespoons cornstarch
	tomatoes	1	package (10 ounces) frozen
1	cup chopped onion		sliced okra, thawed
3⁄4	cup chopped green pepper

Combine rice and 11⁄2 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 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

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