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Pressure Cooker Jambalaya

June 22, 2018 zenchef 1 min read No Comments

Pressure Cooker Jambalaya

June 22, 2018 Zenchef 1 min read No Comments

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
1/2 onion, chopped
1 garlic cloves, minced
1 green bell pepper, chopped
1 stalks celery, sliced
1/2 cup long grain rice
8 oz canned chopped tomatoes, un-drained
1 cup chicken stock
2 tablespoons fresh parsley, minced

METHOD

  1. – Follow the “BROWNING” instructions in this manual, add oil and add chicken, sausage and shrimp. Sprinkle 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.
  2. Add onion, bell pepper, celery and remaining Creole seasoning, thyme and cayenne to skillet and cook for 4-5 minutes, stirring frequently.
  3. Add chicken, sauce, shrimp and rice, tomatoes with their juice and stock back into the pot. Cancel “BROWNING.”
  4. Close and lock the pressure cooker lid. Adjust the pressure valve on top to Airtight and press the SOUP & STEW function switch.
  5. When the pressure cooker has finished the cooking cycle, follow the instructions in the “Removing Lid after Pressure Cooking” section of this manual.
  6. Serve with rice if desired.
Zenchef

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