It's based on the recipe HERE. My alterations are noted.
This delicious, authentic recipe for jambalaya is a one pot meal. It cooks in your pressure cooker, which preserves taste, texture, and nutrition of the fresh ingredients.
Prep Time: 25 minutes
Cook Time: 23 minutes
Total Time: 48 minutes
Ingredients:
1 Tbsp. vegetable oil
1/2 lb. boneless skinless chicken breasts, cut into 1" pieces (I used a pound of fresh Amish boneless, skinless chicken breasts.
1 lb. Lil Smokies suasages. (When our kids were young they liked lil smokies so we started using them when we made Zatarans jambalaya. Otherwise use 1/2 pound or more fully cooked andouille sausage, sliced. I also put in a sliced Johnsonville beef brat I had cooked the day before but didn't get eaten.)
1/2 lb. uncooked shrimp, peeled and deveined (Sometimes I include this but I didn't this time.)
2 tsp. Emeril's Bayou Blast seasoning. Emeril's Original Essence or Tony Chachere Original Creole Seasoning are also great and save you the time of putting together your own. Whatever you like or have on hand. Use sparingly or to taste.)
1 onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped(Mrs p6 doesn't like green bell peppers so I used an orange one. if you feel like it mix with yellow and red for great color.)
3 stalks celery, sliced
1 cup long grain white rice (I used Uncle Ben's ORIGINAL)
16 oz. canned chopped tomatoes, undrained (This time I used a larger can, IIRC 28 oz but it was just what I had on hand. My personal favorite is to use Ro-Tel chopped tomatoes with jalapeno but that's too hot for Mrs p6.)
1 cup chicken stock
3 Tbsp. fresh parsley, minced
Preparation:
Heat oil in a pressure cooker over medium high heat or use brown function. Add chicken, sausage and shrimp if you have it. Sprinkle meats with half the Creole seasoning. 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 to pressure cooker. Cook 4-5 minutes, stirring frequently until vegetables are crisp-tender.
Add rice, tomatoes with their juice and stock. Secure cover and bring to high pressure. Cook for 8 minutes. Release pressure, remove lid, then stir in chicken, sausage, shrimp and parsley. Cover tightly and let stand 5 minutes before serving. 4-6 servings. Mine made a bit more.
Good grief!
I meant Fat Tuesday not Ash Wednesday! When I posted I was prepping an English roast with onions, red potatos and carrots for dinner and using a tablet to type. The tablet is great for storing recipes, but not the easiest to type on.