Seafood Gumbo
1 |
cup long grain white rice | |
1 1/2 |
cups water | |
1 |
cup water | |
| * * * * | ||
2 1/2 |
cups chicken broth | |
1 |
pound medium fresh shrimp, peeled and deveined | |
1 |
pound sole fillets, cut into 2-inch pieces | |
1 |
14- to 15-ounce can diced tomatoes | |
1 |
cup chopped onion | |
3/4 |
cup chopped green pepper | |
2 |
cloves garlic, minced | |
2 |
bay leaves | |
2 |
tablespoons parsley | |
1 |
teaspoon basil | |
1/2 |
teaspoon thyme | |
1/4 |
teaspoon ground red pepper | |
1/4 |
teaspoon salt | |
| * * * * | ||
1/4 |
cup cold water | |
2 |
tablespoons cornstarch | |
1 |
10 ounce package frozen sliced okra, thawed |
Combine rice and 1 1/2 cups water in metal bowl that will fit loosely in a 4- or 6-quart pressure cooker. Cover bowl firmly with aluminum foil. Pour 1 cup water into pressure cooker. Place bowl on cooking rack or in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe. COOK 5 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Let pressure drop of its own accord. Open cooker and set rice aside to steam. Remove rack and water.
Add broth, shrimp, sole, tomatoes, onion, green pepper, garlic, bay leaves,
parsley, basil, thyme, red pepper, and salt to cooker. Close cover securely.
Place pressure regulator on vent pipe. COOK 1 MINUTE at 15 pounds
pressure with pressure regulator rocking slowly. Cool cooker at once. Combine water
and cornstarch. Stir into hot mixture. Heat until sauce thickens, stirring
constantly. Stir in okra. Heat for 3 to 4 minutes. Discard bay leaf. Serve
over rice.
Makes 9 servings