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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 t loosely in cooker. Cover bowl rmly 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,
1-inch thick
Dill weed
Lemon pepper
Salt
1 cup water
2 cups broccoli, cut into bite
size pieces
Cut sh into 4 pieces. Sprinkle with dill weed, lemon pepper, and salt. Pour water into cooker. Arrange
sh 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
2 cloves garlic, minced
2 bay leaves
2 tablespoons parsley
1 teaspoon basil
1
⁄
2
teaspoon thyme
1
⁄
4
teaspoon ground red pepper
1
⁄
4
teaspoon salt
• • • • • • •
1
⁄
4
cup cold water
2 tablespoons cornstarch
1 package (10 ounces) frozen
sliced okra, thawed
Combine rice and 1
1
⁄
2
cups water in a metal bowl which will t loosely in cooker. Cover bowl rmly 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
1
1
⁄
2
cups water
1 cup water
• • • • • • •
2
1
⁄
2
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
3
⁄
4
cup chopped green pepper