Jambalaya

1 medium yellow onion
1 green bell pepper
3 ribs celery
2 T olive oil
1/2 lb shrimp
1 bulb garlic
12 oz andouille sausage
1/2 lb boneless skinless chicken thighs
1 T Tony Chachere's
1 t dried basil
1/4 t dried thyme
1 t sugar
1 3/4 C long grain rice
1 14.5 oz can diced tomatoes, undrained
2 C chicken broth

Dice onion, bell pepper, and celery together.
Set to High Sauté.
Add olive oil.
Add shrimp, stirring occasionally 2 mins.
Remove shrimp and set aside.
Turn Pot Off.
Add onion, bell pepper, and celery.
Mince in garlic, stirring 1 min.
Slice andouille and cut chicken into 1/2" cubes.
Add andouille, chicken, Tony's, basil, thyme, sugar, and rice.
Stir to combine.
Add diced tomatoes and chicken broth.
Pressure Cook High 5 mins.
Natural Release Pressure 5 mins.
Quick Release remaining pressure.
Gently fluff rice and shrimp.
Cover pot and let rest 5 mins.


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