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