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Print this Recipe    Jambalaya

JAMBALAYA
Makes 4 servings.

2 tablespoons olive oil
4-5 cloves garlic, minced
2 cups onion, coarsely chopped
1/2 pound sausage, casings removed, cut into 1/4" slices
1-1/4 cups uncooked short-grain brown rice
1/2 pound cooked country ham, cut into 1/2" cubes
4 stalks celery, cut into 1/2" slices
1 large green bell pepper, seeded and cut into 1" strips
2 cups water
1 bay leaf
2 tablespoons tomato paste
1/2 teaspoon salt
Tabasco to taste
1 cup packed, minced coriander (cilantro)

Heat the oil in the cooker. Saute the garlic and onion for 3 minutes.
Push the onions aside and brown the sausage slices about 30 seconds
on each side. Stir in the rice, coating the grains with the fat.
Add the ham, celery, green pepper, water, bay leaf, tomato paste,
salt and Tabasco.

Lock the lid in place and over high heat, bring to high pressure.
Adjust the heat to maintain high pressure and cook for 15 minutes.
Drop the heat to very low and let the pressure drop naturally for
10 minutes, then quick-release any remaining pressure. Remove the
lid.

If the rice is slightly undercooked, cover and simmer over low heat
for another 2-3 minutes. Stir in a couple of tablespoons of water,if
the jambalaya is dry.

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