Pressure Cooker Jambalaya (With Peppers & Celery)
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 4
- 1 onion chopped
- 1 green bell pepper chopped
- 1 cup chicken broth
- 3 garlic cloves minced
- 1/2 teaspoon dried thyme leaves
- 1 cup long grain white rice
- 1 dash cayenne pepper
- 1 jalapeno pepper finely chopped (optional)
- 1/2 tablespoon oil
- 8 ounces andouille sausages sliced
- 8 ounces boneless skinless chicken breasts, cut into 1-in
- 8 ounces shrimp peeled & deveined (uncooked)
- 1 teaspoon creole seasoning (or essence spice)
- 3 stalks celery sliced
- 1 teaspoon creole seasoning (or essence spice)
- 1 dash hot sauce (or cayenne pepper)
- 2 cups canned tomatoes undrained
- 3 tablespoons fresh parsley minced (or 3 tsps dried)
- Carbohydrate 30.6748643744575 g
- Cholesterol 357.005863488 mg
- Fat 69.6043505278494 g
- Fiber 3.47220061007811 g
- Protein 81.0105479424677 g
- Saturated Fat 19.4045045360719 g
- Serving Size 1 1 serving(s) (769g)
- Sodium 972.857778135646 mg
- Sugar 27.2026637643794 g
- Trans Fat 6.02038097662826 g
- Calories 1087 calories
{ "@type": "ItemList", "itemListElement": [ "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." ] }
