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Pressure Cooker Jambalaya

Pressure Cooker Jambalaya is a modern American recipe for a classic stew of chicken, Andouille sausage, prawns, rice, tomatoes, celery and bell peppers cooked in a spiced stock base. The full recipe is presented here and I hope you enjoy this classic American version of: Pressure Cooker Jambalaya.

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Spice RecipesPork RecipesChicken RecipesFowl RecipesVegetable RecipesUSA Recipes


Ingredients:

1 tbsp vegetable oil
225g skinless and boneless chicken breasts, cut into 3cm pieces
225g Andouille sausage, sliced
225g prawns, peeled and de-veined
2 tsp Creole seasonings
1 tsp dried thyme leaves, crumbled
1/2 tsp cayenne pepper
1 onion, chopped
3 garlic cloves, minced
1 green bell pepper, de-seeded and chopped
3 celery sticks, sliced
150g long-grain rice
400g tin of chopped tomatoes (do not drain)
250ml chicken stock
3 tbsp fresh parsley, minced

Method:

Heat the oil in your pressure cooker. Add the chicken, sausage and prawns. Sprinkle over half the Creole seasonings, half the thyme and half the cayenne pepper. Cook for about 4 minutes, stirring frequently, until the chicken is cooked through and the prawns are pink. Remove with a slotted spoon and set aside.

Add the onion, bell pepper and celery to the oil remaining in the cooker. Scatter over the remaining Creole seasoning, thyme and cayenne pepper and cook for 5 minutes, stirring frequently. Now stir in the rice and the tomatoes (with their juice) and the chicken stock. Secure the lid on the pressure cooker and bring to pressure then reduce the heat and cook for 15 minutes.

Place under the cold tap to drop the pressure quickly. Remove the lid and add the chicken, sausage and prawns to the cooker then sprinkle the parsley over the top. Cover tightly with the lid and set aside for 5 minutes to warm through (no need to heat).

Serve immediately.