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The ingredients needed to make Jambalaya in Pressure Cooker:
- Provide 230 grams Andouille Sausage
- Take 230 grams Chicken Breast
- Prepare 230 grams Prawns (uncooked)
- Get 2.5 teaspoons Cajun seasoning
- Use 1.5 teaspoons Thyme leaves (dry)
- Prepare 0.5 teaspoons Cayenne pepper
- Get 1 Onion (chopped)
- Prepare 3 garlic cloves (chopped)
- You need 1 Yellow Pepper (chopped)
- Use 1 dash Hot Sauce
- Use 200 grams White Rice (not cooked)
- Take 1 tin Chopped Tomatoes
- Provide 250 ml Chicken broth
- Get 2 tablespoons Parsley (chopped)
Steps to make Jambalaya in Pressure Cooker:
- Heat your pressure skillet or cooker. Put oil in pan and add chicken, sausage & shrimp, stirring well after each addition.
- Sprinkle meats with 1 ½ tsp Creole seasoning, 1 tsp thyme & cayenne. Cook for 3 – 5 minutes, stirring frequently, until chicken is cooked & shrimp has turned pink. Remove with a slotted spoon and set aside.
- Place onion, garlic, peppers, and celery in the pressure cooker, along with 1 tsp Creole seasoning, ½ tsp thyme, and hot sauce. Cook 4 – 5 minutes, stirring frequently until vegetables are crisp-tender.
- Add rice, tomatoes and broth to the cooker. Close and lock the lid in place and heat on high until pressure builds and the indicator rod rise.
- Turn down the heat when the second white ring appears on the indicator rod and cook for 8 minutes.
- Turn off the heat and release the pressure by pressing the button on the handle or by running cold water over the sink. Once all the pressure is released, open the lid. then stir in parsley and cooked protein. Replace lid, cover tightly and let stand for five minutes before serving.
Jambalaya, the creole classic rice dish, seemed like a natural for the pressure cooker. Sauté some chicken with the New Orleans trinity of onions, celery, and bell pepper, stir in rice, broth, and tomatoes, and pressure cook until the rice is cooked. Jambalaya is a classic Louisiana dish with Spanish and French influence. It is a hearty Southern staple, consisting mainly of meat and vegetables mixed with rice. Traditionally, this includes sausage of some sort, often a smoked sausage such as andouille.
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