Ingredients
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1/2 tablespoon oil
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8 ounces boneless skinless chicken breasts, cut into 1-inch pieces
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8 ounces shrimp, peeled & deveined (uncooked)
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1 teaspoon creole seasoning (or essence spice)
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1/2 teaspoon dried thyme leaves
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1 dash cayenne pepper
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1 onion, chopped
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3 garlic cloves, minced
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1 jalapeno pepper, finely chopped
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3 stalks celery, sliced
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1 teaspoon creole seasoning (or essence spice)
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1/2 teaspoon dried thyme leaves
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1 dash hot sauce (or cayenne pepper)
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2 cups canned tomatoes, undrained
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1 cup chicken broth
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3 tablespoons fresh parsley, minced (or 3 tsps dried)
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1 green bell pepper, chopped
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1 cup long grain white rice
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8 ounces andouille sausages, sliced
Instructions
- In an electric pressure cooker, set to browning mode & add chicken, sausage & shrimp. Stirring well after each addition.
- 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.
- 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.
- Add rice, tomatoes & broth; secure cover & bring to high pressure. Cook for 8 minutes
- Release pressure, remove lid, then stir in parsley along with cooked meat/fish. Cover tightly & let stand 5 mins before serving.