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Pressure Cooker Forgotten Jambalaya

During chilly months, I fix this jambalaya at least once a month. It’s so easy…just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this dish.—Cindi Coss, Coppell, Texas
  • Total Time
    Prep: 35 min. Cook: 15 min.
  • Makes
    11 servings

Ingredients

  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can beef broth or chicken broth (14-1/2 ounces)
  • 1 can (6 ounces) tomato paste
  • 3 celery ribs, chopped
  • 2 medium green peppers, chopped
  • 1 medium onion, chopped
  • 5 garlic cloves, minced
  • 3 teaspoons dried parsley flakes
  • 2 teaspoons dried basil
  • 1-1/2 teaspoons dried oregano
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon hot pepper sauce
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 pound smoked sausage, halved and cut into 1/4-inch slices
  • 1/2 pound uncooked shrimp (41-50 per pound), peeled and deveined
  • Hot cooked rice

Directions

  • In a 6-qt. electric pressure cooker, combine tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic and seasonings. Stir in chicken and sausage.
  • Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer's instructions.
  • Select saute and adjust for high heat. Stir in shrimp. Cook 5 minutes longer or until shrimp turn pink. Serve with rice.
Nutrition Facts
1 serving: 230 calories, 13g fat (5g saturated fat), 75mg cholesterol, 1016mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 20g protein.

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