Pressure Cooker Jambalaya (With Peppers & Celery)
"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."
photo by Lroberson77
- Ready In:
- 40mins
- Ingredients:
- 19
- Serves:
-
4
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
- In an electric pressure cooker, set to browning mode & add chicken, sausage & shrimp. Stirring well after each addition.
- 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.
- 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.
- Add rice, tomatoes & broth; secure cover & bring to high pressure. Cook for 8 minutes
- 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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Reviews
-
Excellent recipe and tasted great! I used my Cuisinart electric pressure cooker and it came out wonderfully. Only recommendation is to let the food sit for a little while or keep on warm so some of the wetness can dry out. Delicious! -
This is a excelllent recipe. I used my stovetop Fagor Futuro 6QT and only had to add about 5 minutes to cooking time, mainly due to altitude. 5 stars here. -
A clear winner. Just got back from our annual road trip, which included Louisiana, w/ plenty of gumbo, red beans and rice and Jambalaya. My wife loved this recipe. She doesn't cook but she's a super taster and foodie. The only change I made was releasing the pressure on the cooker about half way thru the cooking cycle and scrapping the bottom to keep the rice from burning on the bottom. Then I repressurized the cooker and let it finish the cooking cycle. Thanks, db4assets. also, because we were a bit busy when the cycle finished, I left it on warm for about an hour. Yummmmm! It's a keeper
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Even a true Louisianan thinks this recipe is outstanding! One of my dinner guests had to have a 3rd helping, because it was so good.<br/>My only complaint is it burns at the bottom and it's hell to clean the pot :(
RECIPE SUBMITTED BY
<p>I enjoy to cook & my DH enjoys to eat. Neither one of us have serious weight or physical issues but I strive to make my meals healthy. I try to stay away from 'low-fat' & processed foods cause they are usually filled with other undesirable ingredients. I try to stick to natural foods & I grow a garden including several herbs. <br />I make a point of reviewing all recipes I've tried & appreciate the time others take to forward feedback on my recipes.</p>
