Ingredients
The following ingredients have 8 Servings
- 14 oz fully cooked andouille sausage, sliced into coins
- 8 oz boneless, skinless chicken breast cut into bite-sized pieces
- 8 oz uncooked shrimp, peeled and deveined
- 1/2 tbsp vegetable oil
- 1 cup long grain rice
- 1 cup chicken stock or water
- 1 28 oz can diced tomatoes in tomato juice
- 1 jalapeno, diced
- 3 garlic cloves, minced
- 4 stalks celery, chopped
- 1 bell pepper, any color, chopped
- 1 small white or yellow onion, chopped
- 2 tsp cajun seasoning (divided)
- 1 tsp dried thyme (divided)
- 3 tsp dried parsley
- A dash of hot sauce (preferably Frank's)
Instruction
- Set an electric pressure cooking to browning mode and add in the oil. Once the oil is hot, add in the chicken, shrimp, 1 tsp cajun seasoning and 1/2 tsp dried thyme. Cook for 3-5 minutes, stirring frequently, until chicken is cooked through and shrimp turns pink and opaque. Remove with slotted spoon and set aside. Add sausage. Warm sausage through for 1-2 minutes while stirring occasionally. Remove with slotted spoon and set aside.
- With the pressure cooker still on browning mode, add in the onion, celery, bell pepper, jalapeno, garlic, remaining cajun seasoning and thyme, and a dash of hot sauce. Cook for about 5 minutes, stirring occasionally, until vegetables are tender-crisp.
- Add in rice, tomatoes and their juices, and chicken stock or water. Set to 4 minutes high pressure. Release pressure and stir, be sure to scrap the bottom to keep rice from burning on the bottom. Cook for another 4 minutes on high pressure. Release pressure, then stir in dried parsley and reserved meat. Leave on warm for 1 hour, if time available, to really marry the flavors.
