Jambalaya is a fun one pot meal with a lot going on - it usually contains meat and sausage of some kind, along with seafood, rice and a lot of flavor. This recipe calls for Andouille sausage, chicken and shrimp and although the ingredient list is long, the cooking time is really short because of the pressure cooker.Now Let’s Get Cooking
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- Prep Time: 30 m
- Cook Time: 5 m
- Total Time: 35 m
- Servings: 6
- 1 tablespoon olive oil
- 1 pound Andouille sausage cut into chunks
- 2 boneless skinless chicken breasts cut into ½-inch pieces
- 1 onion finely chopped
- 2 stalks celery finely chopped
- 1 green bell pepper finely chopped
- 4 cloves garlic minced
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 bay leaf
- 1½ cups long-grain rice
- 2 cups chicken stock
- 1 (14-ounce) can chopped tomatoes
- 1 tablespoon tomato paste
- 6 ounces smoked ham diced
- 2 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 12 large raw shrimp peeled and de-veined
- 4 scallions sliced
- Pre-heat the pressure cooker using the BROWN setting.
- Add the olive oil and brown the Andouille sausage and chicken pieces in batches. Set the browned meats aside. Add the onion, celery, green pepper and garlic and continue to cook until the onion is tender. Stir in the spices and rice and cook for a minute or so, stirring to coat the rice with the oil.
Add the stock, tomatoes, tomato paste, ham, Worcestershire sauce and salt. Return the browned sausage and chicken to the pot, stir well, and lock the lid in place.
- Pressure cook on HIGH for 5 minutes.
- Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Add the shrimp to the cooker, tucking it into the other ingredients and return the lid to the cooker. Let this sit for 8 minutes or until all the shrimp has cooked and turned bright pink. Stir everything together and scatter the scallions over top before serving.