Pressure Cooker Jambalaya (With Peppers & Celery) Recipe

Name: Pressure Cooker Jambalaya (With Peppers & Celery)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon oil; 8 ounces andouille sausages, sliced; 8 ounces boneless skinless chicken breasts, cut into 1-inch pieces; 8 ounces shrimp, peeled & deveined (uncooked); 1 teaspoon creole seasoning (or essence spice); 1/2 teaspoon dried thyme leaves; 1 dash cayenne pepper; 1 onion, chopped; 3 garlic cloves, minced; 1 green bell pepper, chopped; 1 jalapeno pepper, finely chopped (optional); 3 stalks celery, sliced; 1 teaspoon creole seasoning (or essence spice); 1/2 teaspoon dried thyme leaves; 1 dash hot sauce (or cayenne pepper); 1 cup long grain white rice; 2 cups canned tomatoes, undrained; 1 cup chicken broth; 3 tablespoons fresh parsley, minced (or 3 tsps dried)

Servings: persons

1/2 tablespoon oil
8 ounces andouille sausages, sliced
8 ounces boneless skinless chicken breasts, cut into 1-inch pieces
8 ounces shrimp, peeled & deveined (uncooked)
1 teaspoon creole seasoning (or essence spice)
1/2 teaspoon dried thyme leaves
1 dash cayenne pepper
1 onion, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
1 jalapeno pepper, finely chopped (optional)
3 stalks celery, sliced
1 teaspoon creole seasoning (or essence spice)
1/2 teaspoon dried thyme leaves
1 dash hot sauce (or cayenne pepper)
1 cup long grain white rice
2 cups canned tomatoes, undrained
1 cup chicken broth
3 tablespoons fresh parsley, minced (or 3 tsps dried)

1
In an electric pressure cooker, set to browning mode & add chicken, sausage & shrimp. Stirring well after each addition.
2
Sprinkle meats with 1st amounts of the creole/essence seasoning, thyme & cayenne. Cook for 3 - 5 mins, stirring frequently, until chicken is cooked & shrimp has turned pink. Remove with a slotted spoon & set aside.
3
To the pressure cooker, add onion, garlic, peppers, celery along with remaining creole/essence seasoning, thyme & cayenne. Cook 4 - 5 mins, stirring frequently until vegetables are crisp-tender.
4
Add rice, tomatoes & broth; secure cover & bring to high pressure. Cook for 8 minutes
5
Release pressure, remove lid, then stir in parsley along with cooked meat/fish. Cover tightly & let stand 5 mins before serving.

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 tablespoon oil, 8 ounces andouille sausages, sliced, 8 ounces boneless skinless chicken breasts, cut into 1-inch pieces, 8 ounces shrimp, peeled & deveined (uncooked), and more.

Yes, Pressure Cooker Jambalaya (With Peppers & Celery) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pressure Cooker Jambalaya (With Peppers & Celery)

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