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1 tablespoon olive oil
1 pound Andouille sausage, cut into chunks
2 boneless skinless chicken breasts, cut into ½-inch pieces
1 onion, finely chopped
2 ribs celery, finely chopped
1 green bell pepper, finely chopped
4 cloves garlic, minced
1 teaspoon paprika
¼ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
1 bay leaf
1½ cups long-grain rice
2 cups chicken stock
1 (14 ounce) can chopped tomatoes
1 tablespoon tomato paste
6 ounces smoked ham, diced
2 teaspoons Worcestershire sauce
1 teaspoon salt
12 large raw shrimp, peeled and de-veined
4 scallions, sliced
Jambalaya
Directions
1. Pre-heat the pressure cooker using the BROWN setting.
2. Add the olive oil and brown the Andouille sausage and chicken pieces in batches. Set the
browned meats aside. Add the onion, celery, green pepper and garlic, and cook for 3 to 4 minutes.
Stir in the spices and rice and cook for a minute or so, stirring to coat the rice with the oil.
3. Add the stock, tomatoes, tomato paste, ham, Worcestershire sauce and salt. Return the
Andouille and chicken to the cooker and lock the lid in place.
4. Pressure cook on HIGH for 5 minutes.
5. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Add the
shrimp to the cooker, tucking them into the other ingredients and return the lid to the cooker. Let this
sit for 8 minutes or until all the shrimp has cooked and turned bright pink. Stir everything together
and scatter the scallions over top before serving.
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Serves 6 to 8
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