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    Shrimp Jambalaya


    Source of Recipe


    Mary Wilson

    List of Ingredients




    3 tablespoons Vegetable oil
    1 clove Garlic
    1/2 cup Onion chopped
    1/2 pound Precook ham diced
    1 cup Uncooked white rice
    2 teaspoons Salt
    1/8 teaspoon Pepper
    1/8 teaspoon Allspice
    pinch Each of cayenne, chili powder & basil
    1/2 cup Water
    1 can Tomatoes (16 oz.)
    1 can Sliced mushrooms w/liquid (6 oz)
    1 pound Medium frozen shrimp, shelled, deveined
    1/2 Green pepper, cut in strips

    Recipe



    Heat cooker, add oil and saute garlic and onion until golden brown. Stir in ham; and rice. Cook until rice is golden. Remove garlic. Add seasonings, water, tomatoes and mushrooms with liquid; mix well. Stir in shrimp and sprinkle green peppers strips over all. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once under running water faucet until pressure is completely reduced. Pressure is completely reduced when the air vent/cover lock has dropped. Remove cover and stir. Let stand 5 minutes before serving. 6 servings.

 

 

 

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