Pressure Cooker Jambalaya (with Peppers & Celery)

• portioner: Servings 4
• aktiv tid: 10 mins
• total tid: 40 minutes

Ingredienser

1/2 tablespoon oil

8 ounces andouille sausages, sliced

8 ounces boneless skinless chicken breasts, cut into 1-inch pieces

8 ounces shrimp, peeled & deveined (uncooked)

1 teaspoon creole seasoning (or essence spice)

1/2 teaspoon dried thyme leaves

1 dash cayenne pepper

1 onion, chopped

3 garlic cloves, minced

1 green bell pepper, chopped

1 jalapeno pepper, finely chopped (optional)

3 stalks celery, sliced

1 teaspoon creole seasoning (or essence spice)

1/2 teaspoon dried thyme leaves

1 dash hot sauce (or cayenne pepper)

1 cup long grain white rice

2 cups canned tomatoes, undrained

1 cup chicken broth

3 tablespoons fresh parsley, minced (or 3 tsps dried)

Vejledning

In an electric pressure cooker, set to browning mode & add chicken, sausage & shrimp. Stirring well after each addition.

Sprinkle meats with 1st amounts of the creole/essence seasoning, thyme & cayenne. Cook for 3 - 5 mins, stirring frequently, until chicken is cooked & shrimp has turned pink. Remove with a slotted spoon & set aside.

To the pressure cooker, add onion, garlic, peppers, celery along with remaining creole/essence seasoning, thyme & cayenne. Cook 4 - 5 mins, stirring frequently until vegetables are crisp-tender.

Add rice, tomatoes & broth; secure cover & bring to high pressure. Cook for 8 minutes

Release pressure, remove lid, then stir in parsley along with cooked meat/fish. Cover tightly & let stand 5 mins before serving.