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 | 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 | 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 |
| • • • • • • • |
| 1⁄4 | cup cold water | |
1 | can | 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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