Presto 01241 - Page 15

15
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 dried basil
½ teaspoon dried 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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 tomatoes, broth, ham, onion, celery, green pepper, garlic, bay leaf, basil, thyme, chili powder, black pepper, salt, and hot sauce 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.
6 servings
SEAFOOD GUMBO
2 cloves garlic, minced
2 bay leaves
2 tablespoons parsley akes
1 teaspoon dried basil
½ teaspoon dried 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 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.
9 servings
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 llets, cut into
2-inch pieces
1 can (14-15 ounces) diced
tomatoes
1 cup chopped onion
¾ cup chopped green pepper