Andouille and Chicken Red Jambalaya Pressure Cooker Recipe

Recipe Category: Chicken

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Andouille And Chicken Red Jambalaya Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 7 minutes at HIGH pressure

  • 2 tablespoons olive oil
  • ½ pound smoked andouille sausage, sliced into ½-inch-thick rounds
  • 1 pound (about 5) boneless skinless chicken thighs, cut into 1- to 1½-inch pieces
  • 1 large white onion (you want a sweet onion here), chopped
  • 2 cloves garlic, chopped
  • 1 green bell pepper, seeded and chopped
  • 3 ribs celery, sliced ½ inch thick
  • 2 teaspoons Creole seasoning
  • 1 teaspoon dried thyme
  • 1/8 teaspoon cayenne pepper
  • 1 cup converted long-grain white rice, such as Uncle Ben’s
  • 1 (14.5-ounce) can diced tomatoes in juice, undrained
  • 1 cup low-sodium chicken broth
  • 1 bay leaf
  • 3 tablespoons minced fresh flatleaf parsley, for garnish
  • 6 green onions, trimmed and chopped, for garnish

Method

  1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat until very hot
  2. Add the sausage and cook for 2 minutes, stirring a few times
  3. Transfer to a plate
  4. Add the chicken a few pieces at a time and brown slightly, about 3 minutes
  5. Use a slotted spoon to transfer the browned chicken to the plate
  6. Add the onion, garlic, bell pepper, and celery to the pot and cook, stirring frequently, until soft, about 3 minutes
  7. Sprinkle with the seasoning blend, thyme, and cayenne
  8. Add the rice, stirring to coat the grains with the oil
  9. Add the tomatoes with their juice, broth, and bay leaf
  10. Return the chicken and sausage to the pot
  11. Stir to combine
  12. Close and lock the lid
  13. Set the burner heat to high
  14. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  15. Set a timer to cook for 7 minutes
  16. Remove the pot from the heat
  17. Open the cooker with the Quick Release method
  18. Be careful of the steam as you remove the lid
  19. Place the lid back on the pot and let stand for 5 minutes
  20. Discard the bay leaf
  21. Transfer the jambalaya to a rimmed platter and garnish by sprinkling with the parsley and green onions
  22. Serve immediately with the hot sauces
  23. Dig in
  24. Andouille and Chicken Red Jambalaya with Shrimp: Add 1 pound cooked shrimp in Step 4 after releasing pressure from the pot
  25. Cover and let heat through over medium heat, 5 to 10 minutes
  26. Andouille and Chicken Red Jambalaya with Ham: Add 1 heaping cup diced cooked ham in Step 4 after releasing pressure from the pot
  27. Cover and let heat through over medium heat, about 5 minutes

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