Recipe: Louisiana Chicken and Seafood Gumbo (pressure cooker)

LOUISIANA CHICKEN AND SEAFOOD GUMBO

1/2 teaspoon dried thyme leaves
3 tablespoons oil or margarine
2 onions, coarsely chopped
1 pound chicken breast meat, cubed
1/2 pound ham, cut into quarter- or half inch cubes
1 (13 or 14 oz.) can stewed tomatoes, with juice
1 pound fresh or frozen okra, cut into 1/4 inch slices
2 pounds raw shrimp, shelled and deveined
1/8 teaspoon cayenne pepper
4 cups chicken stock
4 cups water
1/4 cup minced fresh parsley
1 bay leaves
3 cloves garlic, minced
1 pound crab meat
cooked long grain white rice (not instant)

In open pressure cooker, melt butter/oil and saute the onion until soft and golden but not brown. Remove with slotted spoon and drain on pager towel.

Add ham and chicken cubes and brown, stirring.

Return onion to cooker and add okra, stock, water, tomatoes with their liquid, thyme, bay leaf, cayenne pepper, parsley and garlic.

Close lid and bring to pressure. Lower heat and cook for 20 minutes.

Remove from heat and open lid. Add the shrimp and crab meat and cook gently with lid off a few minutes just until the shrimp turn pink.

Check seasoning and add salt and pepper if necessary. Serve over hot cooked long grain white rice.

Servings: 10