This delicious, authentic recipe for jambalaya is a one pot meal. It cooks in your pressure cooker, which preserves taste, texture, and nutrition of the fresh ingredients.
Prep Time: 25 minutes
Cook Time: 23 minutes
Total Time: 48 minutes
Ingredients:
- 1 Tbsp. vegetable oil
- 1/2 lb. boneless skinless chicken breasts, cut into 1" pieces
- 1/2 lb. fully cooked andouille sausage, sliced
- 1/2 lb. uncooked shrimp, peeled and deveined
- 2 tsp. Creole seasoning
- 1 tsp. dried thyme leaves
- 1/8 tsp. cayenne pepper
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 3 stalks celery, sliced
- 1 cup long grain white rice
- 16 oz. canned chopped tomatoes, undrained
- 1 cup chicken stock
- 3 Tbsp. fresh parsley, minced
Preparation:
Heat oil in a pressure cooker over medium high heat or use brown function. Add chicken, sausage and shrimp. Sprinkle meats with half 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 4-5 minutes, stirring frequently until vegetables are crisp-tender. Add rice, tomatoes with their juice and stock. Secure cover and bring to high pressure. Cook for 8 minutes. Release pressure, remove lid, then stir in chicken, sausage, shrimp and parsley. Cover tightly and let stand 5 minutes before serving. 4-6 servings.
