Side Pannel
Louisiana Seafood Creole
Ingredients List
- -Sue Woodward
Directions
PRESSURE COOKER COOKBOOK
1/3 c Olive oil
3 sl Bacon; cut into 1/2" pieces
2 lg Onions; sliced
3 cl Garlic; crushed
1 c Celery; 1/2" slices
2 Carrots; cut into 1/4" slice
1/3 c Parsley; chopped
1 c Bottled clam juice
2 tb Lemon juice
2 tb Sherry
1 c Canned crushed tomatoes
1/4 c Jalapeno salsa
1 tb Brown sugar
1 1/2 ts Salt
1/2 ts Crushed red pepper flakes
1/2 ts Cayenne pepper
2 ts Paprika
1 ts Dried thyme
2 Bay leaves
1 lb Mushrooms; stems trimmed and
-caps thinly sliced
1 lg Green bell pepper; thinly
-sliced lengthwise
1 c Pimiento stuffed green
-olives
1 lb Bay scallops
1 lb Shrimp; peeled & deveined
3 tb Butter; softened
2 ts Potato starch or flour
In pressure cooker, heat oil. Add bacon, onions, and garlic and saute in
hot oil 2 mins. Add celery, carrots, and parsley. Cook 1 minute. Stir in
clam juice, lemon juice, sherry, tomatoes, salsa, brown sugar, salt, pepper
flakes, cayenne, paprika, thyme, and bay leaves. Stir well. Secure lid.
Over high heat, develop steam to high pressure. Reduce heat to maintain
pressure and cook 2 mins. Release pressure accdg. to manufacturer's
directions. Remove lid.
Stir mushrooms, bell pepper, olives, scallops, and shrimp into tomato
mixture. Stir well. Secure lid. Over high heat, develop steam to med.
pressure. Reduce heat to maintain pressure and cook 2 mins. Release
pressure as quickly as possible accdg. to manufacturer's directions. Remove
lid.
Gently stir seafood mixture. Discard bay leaves. Combine butter and potato
starch, blending to paste consistency. Add 1 tbsp at a time to seafood
mixture, stirring to blend, and cook over med. heat 1 min.
Author - Toula Patsalis
1/3 c Olive oil
3 sl Bacon; cut into 1/2" pieces
2 lg Onions; sliced
3 cl Garlic; crushed
1 c Celery; 1/2" slices
2 Carrots; cut into 1/4" slice
1/3 c Parsley; chopped
1 c Bottled clam juice
2 tb Lemon juice
2 tb Sherry
1 c Canned crushed tomatoes
1/4 c Jalapeno salsa
1 tb Brown sugar
1 1/2 ts Salt
1/2 ts Crushed red pepper flakes
1/2 ts Cayenne pepper
2 ts Paprika
1 ts Dried thyme
2 Bay leaves
1 lb Mushrooms; stems trimmed and
-caps thinly sliced
1 lg Green bell pepper; thinly
-sliced lengthwise
1 c Pimiento stuffed green
-olives
1 lb Bay scallops
1 lb Shrimp; peeled & deveined
3 tb Butter; softened
2 ts Potato starch or flour
In pressure cooker, heat oil. Add bacon, onions, and garlic and saute in
hot oil 2 mins. Add celery, carrots, and parsley. Cook 1 minute. Stir in
clam juice, lemon juice, sherry, tomatoes, salsa, brown sugar, salt, pepper
flakes, cayenne, paprika, thyme, and bay leaves. Stir well. Secure lid.
Over high heat, develop steam to high pressure. Reduce heat to maintain
pressure and cook 2 mins. Release pressure accdg. to manufacturer's
directions. Remove lid.
Stir mushrooms, bell pepper, olives, scallops, and shrimp into tomato
mixture. Stir well. Secure lid. Over high heat, develop steam to med.
pressure. Reduce heat to maintain pressure and cook 2 mins. Release
pressure as quickly as possible accdg. to manufacturer's directions. Remove
lid.
Gently stir seafood mixture. Discard bay leaves. Combine butter and potato
starch, blending to paste consistency. Add 1 tbsp at a time to seafood
mixture, stirring to blend, and cook over med. heat 1 min.
Author - Toula Patsalis
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