Jambalaya
2018-04-30 14:54:57
Serves 4
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken thighs or breasts cut into 1” pieces
- 1 pound andouille sausage, sliced into half-moons
- ½ pound uncooked shrimp, peeled and deveined and cut in half if large
- ½ teaspoon freshly ground black pepper
- ¼ to ½ teaspoon cayenne
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1½ teaspoon paprika
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried oregano
- 1 onion, medium dice
- 3 stalks celery, sliced
- 1 red bell pepper, medium dice
- 1 yellow bell pepper, medium dice
- 1-2 jalapeno peppers, finely diced
- 4 cloves garlic, minced
- 1 bay leaf
- 1 cup long grain white rice
- 1 (14 oz.) can crushed tomatoes
- 2 cups chicken stock
Instructions
- Combine black pepper through oregano in a small bowl. In another bowl, toss chicken with 2 teaspoons of this spice mix.
- Heat oil in the cooker using the sauté function. Add the onion, celery, bell peppers, jalapeno peppers, garlic and 1 teaspoon of the spice mix to the cooker and cook for 2 to 4 minutes until the onions are translucent.
- Add chicken and sausage and cook for 4 minutes, stirring frequently.
- Add bay leaf, rice, tomatoes, stock and the remainder of the spice mix.
- Close and lock the lid of the multi-cooker and set the regulator knob to pressure. Set the timer for 8 minutes on pressure cooker HIGH.
- Quick release pressure, remove lid, then stir in shrimp. Cover tightly (do not lock) and let stand 5 minutes with unit turned off to allow the shrimp to cook. Serve.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/