Pressure Cooker Jambalaya (With Peppers & Celery) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I replaced my electronic pressure cooker so I'm on the hunt for a variety of good recipes for it. I found this one on a few different web sites but don't see it on Zaar. If you are using a regular stove top pressure cooker it should be fairly easy to adjust accordingly. Ingredients:
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) |
Directions:
1. In an electric pressure cooker, set to browning mode & add chicken, sausage & shrimp. Stirring well after each addition.
2. 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.
3. 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.
4. Add rice, tomatoes & broth; secure cover & bring to high pressure. Cook for 8 minutes
5. Release pressure, remove lid, then stir in parsley along with cooked meat/fish. Cover tightly & let stand 5 mins before serving.
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