PRESSURE COOKER JAMBALAYA

Pressure Cooker Jambalaya image

Provided by @MakeItYours

Number Of Ingredients 20

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Serves 4-6
This delicious recipe for jambalaya is a great one pot meal.
1 tablespoon (15 ml) vegetable oil
1/2 lb (225 g) boneless skinless chicken breasts,
cut into 1" pieces
1/2 lb (225 g) fully cooked andouille or italian
sausage, sliced
1/2 lb (225 g) uncooked shrimp, peeled
and deveined
2 teaspoons (10 ml) Creole seasoning
1 teaspoon (5 ml) dried thyme leavesr
1/8 teaspoon (0.5 ml) cayenne pepper
1 onion, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
3 stalks celery, sliced
1 cup (250 ml) long grain rice
16 oz (475 ml) canned chopped tomatoes, undrained
1 cup (250 ml) chicken stock
3 tablespoons (45 ml) fresh parsley, minced

Steps:

Heat oil in the pressure cooker over medium high heat. Add chicken, sausage and shrimp. Sprinkle meats with half of the Creole seasoning, half the thyme and half the cayenne. Cook for 3-5 minutes uncovered, stirring frequently, until chicken and shrimp are thoroughly cooked. Remove chicken, sausage and shrimp with a slotted spoon and set aside.
Add onion, bell pepper, celery and remaining Creole seasoning, thyme and cayenne to pressure cooker. Cook for 4-5 minutes, stirring frequently. Add rice, tomatoes with their juice and stock. Lock the lid in place and bring to pressure, then lower heat and cook for suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Stir in chicken, sausage, shrimp and parsley. Cover tightly and let stand for 5 minutes before serving.
Suggested time for fast 15 psi pressure cookers: Cook for 8 minutes on high pressure.
http://fastcooking.ca/pressure_cookers/beans_rice_risotto_recipes_pressure_cookers.htm#jambalaya
Many great recipes for pressure cookers here!!! Check it out!!!