14
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 basil
½ teaspoon thyme
½ teaspoon chili powder
¼ teaspoon black pepper
¼ teaspoon salt
¼ teaspoon hot sauce
• • • • • • •
1 pound precooked shrimp,
peeled and deveined
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.
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 llets,
1-inch thick
Dill weed
Lemon pepper
Salt
1 cup water
2 cups broccoli, cut into bite size
pieces
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
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