Cook's essentials K42027 Instruction Manual page 31

JAMBALAYA
SERVES 4-6
Ingredients
1 tablespoon vegetable oil
1/2 lb boneless skinless chicken breasts, cut
into 1" pieces
1/2 lb fully cooked Andouille or Italian
sausage, sliced
1/2 lb uncooked shrimp, peeled and
deveined
2 teaspoons Creole seasoning
1 teaspoon dried thyme leaves
1/8 teaspoon cayenne pepper
Directions
Follow the "BROWNING" instructions in this manual, add oil and add chicken, sausage and
-
shrimp. Sprinkle 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 skillet
-
and cook for 4-5 minutes, stirring frequently.
Add chicken, sauce, shrimp and rice, tomatoes with their juice and stock back into the pot.
-
Cancel "BROWNING."
Close and lock the pressure cooker lid. Adjust the pressure valve on top to Airtight and press
-
the SOUP & STEW button.
When the pressure cooker has finished the cooking cycle, release all the pressure by carefully
-
setting the valve to Exhaust on the top of the lid. Once all the pressure has released, the lid
can be turned and unlocked. Serve with rice if desired.
CORNISH HENS BRAISED IN WHITE WINE
SERVES 4
Ingredients
2 tablespoons olive oil
2 Cornish hens, trussed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon thyme
1/2 teaspoon basil
Directions
Follow the "BROWNING" instructions in this manual heat the olive oil and brown the Cornish
-
hens on all sides. Sprinkle them with salt and pepper,
thyme, basil and parsley. Remove and set aside. Cancel "BROWNING."
In the cooking pot, stir in the flour, and then pour in the wine and stock and add the hens
-
back in. Close and lock the lid and program the pressure cooker for 40-minutes.
When the pressure cooker has finished the cooking cycle, release the pressure by carefully
-
setting the valve to Exhaust on the top of the lid. Once the pressure has released, the lid can
be turned and unlocked. Serve with rice or a salad if desired.
1 onion, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
3 stalks celery, sliced
1 cup long grain rice
16 oz canned chopped tomatoes, un-
drained
1 cup chicken stock
3 tablespoons fresh parsley, minced
1 tablespoon minced parsley
1 tablespoon flour
1/2 cup dry white wine
1/2 cup chicken stock
1/4 lb mushrooms, cleaned and sliced
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