Ingredients

The following ingredients have 8 Servings
  • 2 teaspoons Extra Virgin Olive Oil
  • 1 large Yellow/Brown Onion (rough chopped)
  • 3 stalks Fresh Celery (chopped)
  • 1 large Red Bell Pepper (rough chopped)
  • 14 ounces Andouille Sausage (sliced 1/2" slices)
  • 1 Tablespoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Cayenne Pepper
  • 1/2 teaspoon Chili Powder
  • 1/2 teaspoon Granulated Onion Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1 pound Chicken Breasts Boneless/Skinless (cut into 2 inch chunks)
  • 28 ounces Diced Tomatoes w/Juice
  • 1/2 cup Chicken Stock/Broth
  • 2 Bay Leaves
  • 1 head Cauliflower (riced)
  • 1 pound Jumbo Shrimp (cleaned with tails on)
  • 2 Tablespoons Dried Parsley Flakes

Instruction

  • Select Sauté/Browning on pressure cooker and allow pot to fully heat.
  • Add oil and swirl to coat bottom of pan. 
  • Add Andouille slices, onion, celery, pepper, oregano, thyme, salt, cayenne pepper, chili, onion powder, garlic powder and black pepper
  • Sauté for 5 minutes, or until liquid from trinity has evaporated.
  • Stir in chicken, diced tomatoes and chicken broth. Place bay leaves on top.
  • Lock on lid and close pressure valve.  Cook at high pressure (most machines default to high pressure) for 3 minutes. 
  • When beep sounds, wait 10 minutes and then release the rest of the pressure.
  • Open lid, select Sauté/Browning and mix in riced cauliflower, shrimp and parsley.
  • When shrimp turn pink, remove the bay leaves and serve.