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Thursday, October 10, 2013

Seafood Jambalaya (in pressure cooker)

This recipe happened to be one of accident one evening. In addition to the low-fat, gluten free diet we follow, our meals are also usually pretty bland as my body is not a huge fan of spicy foods. However, this is very customizable to make as spicy as you’d like. Also you could make a traditional jambalaya this way with pork or sausage but this version is a lower fat option.

1 small onion, diced
1 celery stalk, diced
1 cup zucchini, diced
1 garlic clove, minced
Olive oil
3 slices of turkey bacon
1 3 oz tilapia filet (or similar type of fish)
1.5 cup large shrimp, peeled & deveined
1 tsp thyme
¼ tsp cayenne pepper
¼ tsp black pepper
1 cup brown rice, uncooked
1 cup water, or broth of choice
1 can of diced tomatoes (or 1 cup of homemade canned tomatoes-see below)
  • In a skillet or electric pressure cooker on “brown” mode, sauté the onion, celery, zucchini and garlic in 1 Tbsp olive oil.
  • In a separate skillet, cook the turkey bacon. In the bacon drippings (you won’t have much so add in a little olive oil if needed), cook the tilapia and shrimp.
  • Add in the thyme, cayenne and black pepper with the meat mixture.
  • Once the veggies and meat are fully cooked, combine in the pressure cooker.
  • Add in the rice, water and tomatoes.
  • Follow your pressure cooker’s instructions and cook on the “pressure” setting for about 15 minutes.
    • You may need more or less time depending on the cooker.
  • Once one cycle is complete, see if you’re rice is cooked through and most of the water is absorbed. If not, cook for a couple more minutes. You want a little bit of juice leftover but not to the point of soup consistency.

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