JAMBALAYA
SERVES 4-6
INGREDIENTS
1 tablespoon vegetable oil
1/2 lb boneless skinless chicken breasts, cut into 1" pieces
1/2 lb fully cooked Andouille or Italian sausage, sliced
1/2 lb uncooked shrimp, peeled and deveined
2 teaspoons Creole seasoning
1 teaspoon dried thyme leaves
1/8 teaspoon cayenne pepper 1 onion, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
3 stalks celery, sliced
1 cup long grain rice
16 oz canned chopped tomatoes, un-drained
1 cup chicken stock
3 tablespoons fresh parsley, minced
DIRECTIONS
- Heat oil in the pressure cooker. 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. (Follow the
Browning/Sautéing instructions on Page-14 of this manual.)
- Add onion, bell pepper, celery and remaining Creole seasoning, thyme and cayenne to
pressure cooker. Cook for 4-5 minutes, stirring frequently. Add chicken, sauce, shrimp
and rice, tomatoes with their juice and stock. (Follow the Browning/Sautéing instructions
on Page-14 of this manual.)
- Lock the lid in place and press the SOUP & STEW button. When cooking is complete, use
the Quick or Natural release method and remove the lid. Serve with rice if desired.
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