Creole Cod - Genie
Makes 8 servings.

1/4 cup vegetable or olive oil
2 cups chopped onion
1 large green pepper, chopped
1 cup chopped celery
2 cloves garlic, minced
1 (28-ounce) can tomatoes, chopped
1/4 cup white wine
2 (1-pound) packages (blocks) frozen cod fillets
2 bay leaves
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt

Saute onion, green pepper, celery, and garlic in oil in a 4- or
6-quart Presto pressure cooker. Remove vegetables from pan and
reserve. Drain juice from tomatoes (about 1 cup). Place the tomato
juice, wine, and cooking rack or steamer basket in pressure cooker.
Put 2 frozen blocks of fish on rack in a criss-cross fashion. Do
not allow fish to extend above the 2/3 full level in the pressure
cooker. It may be necessary to break fish up slightly. Close pressure
cooker cover securely. Place pressure regulator on vent pipe. Cook
for 5 minutes, at 15 pounds pressure, with regulator rocking slowly.
Cool pressure cooker at once. Remove fish and reserve.  Add sauteed
vegetables, tomatoes, bay leaves, paprika, cayenne pepper, and salt
to juices in pressure cooker. Break reserved fish into large chunks
and place in pressure cooker. Close pressure cooker cover securely.
Place pressure regulator on vent pipe. Cook for 0 minutes, at 15
pounds pressure. Cool cooker at once. Remove fish. Pour sauce over
fish, discarding bay leaf. Serve in bowls with a portion of cooked
rice in the center.

Grouper New Orleans - Genie

2 tablespoons oil
1 small onion, chopped
1 clove garlic, chopped
1 stalk celery, chopped
1 green pepper, chopped
1 16-ounce can tomatoes
1 tablespoon tomato paste
1 teaspoon sugar
Pinch of Basil
1/2 teaspoon chili powder
4 Grouper Fillets, cubed
Salt and pepper, to taste

Heat oil in open pressure cooker and saut the onion, garlic, celery
and green pepper for 2-3 minutes. Stir in tomatoes, including the
juice with water (added to make up 1 cups). Add the tomato paste,
sugar, basil, chili powder, salt, pepper, and grouper pieces. Close
lid, bring to high pressure then lower heat on stove and cook for
4 minutes. Remove from heat and release using cold-water release
method according to manufacturer's directions.

Bouillabaisse - Genie

An effortless dish, outstanding for a company gathering. You may vary the seafood as you wish.

3 tablespons olive oil
2 onions, chopped
2 cloves garlic
2 tablespoons parsley, chopped
1 can tomatoes, drained and chopped
1 bay leaf
1 teaspoon thyme
1/4 teaspoon saffron, crushed (optional)
4 cups water
1 pound hearty fish fillets, cut in chunks
1 pound lobster tail, cut in chunks
12 oz. Scallops
1/4 lb. Shrimp, shelled
6 clams in shells
Salt and pepper

Directions: Heat oil in pressure cooker pot and sauté onion. Add garlic, parsley, tomatoes, bay leaf, thyme, water, salt and pepper to taste. Close lid and bring to high pressure and cook for 5 minutes. Release pressure and open lid. Add fish and seafood, then stir. Close lid and bring back up to high pressure and cook for 3 minutes. Release pressure, open lid and serve.

Bouillabaisse - Genie

3 tablespons olive oil
2 onions, chopped
2 cloves garlic
2 tablespoons parsley, chopped
1 can tomatoes, drained and chopped
1 bay leaf
1 teaspoon thyme
1/4 teaspoon saffron, crushed (optional)
4 cups water
1 pound hearty fish fillets, cut in chunks
1 pound lobster tail, cut in chunks
12 oz. scallops
1/4 lb. shrimp, shelled
6 clams in shells
Salt and pepper

Heat oil in pressure cooker pot and saut onion. Add garlic, parsley,
tomatoes, bay leaf, thyme, water, salt and pepper to taste. Close
lid and bring to high pressure and cook for 5 minutes.  Release
pressure and open lid. Add fish and seafood, then stir. Close lid
and bring back up to high pressure and cook for 3 minutes. Release
pressure, open lid and serve.

SEAFOOD GUMBO - Genie 
10 servings.

1/2 teaspoon dried thyme
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 leaf
3 cloves garlic, minced
1 pound crab meat
cooked long grain white rice

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

Turkey Gumbo - Genie

2 large turkey legs
1 large bell pepper, chopped
3 quarts water
2 pounds sliced okra
1/2 cup oil
1/2 cup flour
2 cloves garlic
16-oz can tomatoes
1 to 2 tsp salt (to taste)
1 bay leaf
2 stalks celery
1 tsp each:  cayenne, thyme, basil, black pepper
1 bunch green onions, chopped
2 chicken bouillon cubes
1 yellow onion, chopped

Boil or pressure-cook the turkey, water, bouillon cubes until
tender. Remove turkey legs from stock and allow to cool;  remove
meat from bones, chop, set aside.  Break the bones and add back to
stock, with skin, gristle, etc.  Put on back burner to simmer.
Meanwhile, saute okra in 1/4 oil in a heavy pot until all ropiness
is gone (about 1 hour).  Combine remaining oil and flour in an iron
skillet and cook over medium heat, stirring constantly until flour
is chocolate brown (be careful not to burn it).  Add onions, celery,
garlic and bell pepper to the roux and saute until tender.  Add
roux-vegetables mixture to the okra, add tomatoes, meat, strained
turkey stock, bay leaf, cayenne, black pepper and thyme;  simmer,
partially covered for half hour.  Add basil and salt, simmer another
10 minutes.  Serve over long-grain white rice.

Pressure Cooker Jambalaya - Genie

• 1 Tbs. vegetable oil
• 10 ounces boneless skinless chicken breasts, cut into 3/4 inch strips
• 1/2 lb. andouille sausage, or other spicy sausage, sliced
• 6 ounces shrimp, peeled and deveined
• 2 tsp. Creole seasoning
• 1 tsp. dried thyme
• 1/8 tsp. cayenne
• 1 onion, chopped
• 1 green bell pepper, seeded and chopped
• 3 celery ribs, sliced
• 1 cup long grain white rice
• 1 lb. canned chopped tomatoes, undrained
• 1 cup chicken stock
• 3 Tbs. fresh parsley, minced

Heat oil in a pressure cooker over medium high heat. Add chicken, sausage and shrimp. Season with half the Creole seasoning, half the thyme and half the cayenne. Cook 3-4 minutes uncovered, stirring frequently, until chicken is cooked throughout. Remove chicken, sausage and shrimp with a slotted spoon and set aside. Add onion, bell pepper, celery and remaining Creole seasoning, thyme and cayenne. Cook 4-5 minutes, stirring frequently until vegetables soften. Add rice, tomatoes with their juice and stock. Secure cover and bring to high pressure. Reduce heat and cook 8 minutes at stabilized pressure. Release pressure stir in chicken, sausage, shrimp and parsley. Cover tightly and let stand 5 minutes. Season with salt and cayenne to taste.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

JAMBALAYA - Genie
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.

Chicken Gumbo - Genie 

The author says: "Here's my streamlined version of the traditional Louisiana gumbo. The okragumbo is the African name for this vegetable-becomes meltingly soft and thickens the stew while the andouille sausage gives it fire and smoke. If you can't locate this type of sausage, use the best smoked sausage you can find and make the gumbo chili-hot by seasoning with Tabasco sauce after cooking. There's plenty of sauce, so serve the gumbo over rice."

Cooking Times:
4 or 12 minutes high pressure
3 minutes additional cooking

Ingredients
1/2 pound andouille or other smoked sausage, cut into 1/4-inch slices
1 tablespoon olive oil (optional)
4 scallions, thinly sliced (keep white and green parts separate)
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme leaves
2 large bay leaves
2 large ribs celery, cut into 1/2-inch slices
1 large green bell pepper, seeded and diced
3/4 pound fresh okra, trimmed and cut into 1-inch chunks, or one 10-ounce package frozen sliced okra (rinse away any ice crystals; (see Tip below)
3 pounds chicken thighs, skinned and well trimmed, or 2-1/2 pounds boneless, skinless chicken, cut into 1 -inch pieces
One 15-ounce can diced tomatoes, or stewed whole tomatoes, coarsely chopped, with liquid
1 to 2 cloves garlic, pushed through a press
1 to 2 tablespoons filé powder, cornmeal, or quick-cooking polenta (optional)
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh parsley
Tabasco sauce

Instructions
Heat the cooker over medium-high heat, and brown the sausage well on both sides, 4 to 5 minutes. Add olive oil, if needed, to prevent sticking. Set the sausage aside. If there is more than a thin film of fat in the cooker, tip out the excess.

Over medium-high heat, cook the sliced scallion whites, stirring frequently, for about 1 minute. Add the broth and take care to scrape up any browned bits sticking to the bottom of the cooker. Add the Worcestershire, thyme, bay leaves, celery, green pepper, okra, chicken, and half of the browned sausage. Pour the tomatoes on top. Do not stir.

Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 4 minutes for chopped boneless chicken or 12 minutes for whole thighs. Quick-release the pressure. Remove the lid, tilting it away from you to allow excess steam to escape.

Remove the bay leaves. Stir well as you add the reserved sausage and garlic. If the stew is too thin, sprinkle on the filé or other thickener while stirring. Bring to a boil, then lower the heat to medium and simmer until the stew has thickened a bit and the garlic has lost its raw edge, about 3 minutes. Add salt and pepper. Stir in the scallion greens and parsley just before serving. Pass the Tabasco sauce at the table.

Yield: 6 servings

Tip
If you can find only whole frozen okra, allow it to thaw slightly and then cut into 1-inch chunks. If you 're an okra lover and have bought a 16-ounce package, feel free to use all of it.