Nesco PC-6-25 Jambalaya, Pears Stewed in Red Wine, Lb boneless skinless Chicken breasts, cubed

English

Jambalaya

1/2 lb boneless skinless Chicken breasts, cubed
1/2 lb cooked Andouille or Italian sausage, sliced
1/2 lb uncooked Shrimp, peeled and deveined
2 teaspoons Creole seasoning	1 tsp dried Thyme leaves
1/8 teaspoon cayenne pepper	1	Onion, chopped
3 Garlic cloves, minced	1	Green Bell Pepper, chopped
3 stalks Celery, sliced	1	C Long Grain Rice
16 oz chopped Tomatoes, un-drained	1	C Chicken stock
1 Tbsp Vegetable oil	3 Tbsp Parsley, minced

Heat oil in the removable cooking pot (use browning mode). Add chicken, sausage and shrimp. Sprinkle meats with half of the creole seasoning, half the thyme and half the cayenne. Cook for 3-5 minutes uncovered, stirring frequently, until chicken and shrimp are thoroughly cooked. Remove chicken, sausage and shrimp with a slotted spoon and set aside. Add onion, bell pepper, celery and remaining creole seasoning, thyme and cayenne to cooking pot Cook for 4-5 minutes, stirring frequently. Add chicken, sauce, shrimp and rice, tomatoes with their juice and stock. Lock the lid in place and turn regulator knob to SEAL. Program for high pressure and cook for 10 minutes.

Pears Stewed in Red Wine

A most elegant dessert when served with raspberry sauce. A fine ending to a special dinner.

2 C Water

1/2 C Sugar

2 Lemon slices

2 Cinnamon sticks 1/4 tsp Mace

4 firm Pears, peeled but not cored, stems on 3/4 C Red Wine

1 C frozen Raspberries

4 Tbsp heavy Cream

In the removable cooking pot, combine the water, sugar, lemon, cinnamon sticks and mace. Simmer until the sugar is dissolved (use browning mode).Place the pears into the pressure cooker, trimming bottoms if necessary so they stand upright. Lock the lid in place and program to cook for 10 minutes.

Add the red wine. Lock the lid in place again and program to cook for 10 more minutes. Carefully remove only the pears and transfer to a deep container.

Boil down the remaining sauce until it is syrupy by pressing START. Cool, then pour over the pears and keep at room temperature overnight. To serve, defrost and purée the raspberries in a processor until smooth.

Spoon 4 tablespoons of the purée on four dessert dishes or shallow bowls. Place a pear upright in the center or each dish. Spoon some syrup over the pears. Dribble 1 tablespoon of cream in a circle over the sauce. With the aid of a knife, swirl the cream into the sauce in an attractive design.

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