Jambalaya Express Pressure Cooker Recipe

Prep Time
< 15 minutes
Cook Time
< 15 minutes
Servings
8
Ingredients:
  • 1 pound cooked andouille sausage, sliced*
  • 2 cups boiled ham, cut into 1/2-inch cubes
  • 2 medium onions, chopped
  • ½ green bell pepper, chopped
  • 2 stalks celery, sliced
  • 1 tablespoon minced Italian parsley
  • 2 teaspoons minced garlic
  • ½ teaspoon dried thyme
  • 2 whole cloves
  • 3 cups water, divided
  • 1 can (28 ounces) whole tomatoes, undrained
  • 1 cup uncooked rice
  • ¼ cup tomato paste
  • 1-2 teaspoons hot pepper sauce
  • 1 pound medium to large shrimp, peeled, deveined and cleaned
  • *Or substitute 1 pound cooked smoked sausage or kielbasa.
Instructions:
  1. Press BROWN/SAUTÉ on Crockpot™ Express Pressure Cooker. Add sausage and ham; cook on HIGH 8 minutes or until lightly browned. Add onions, bell pepper, celery, parsley, garlic, thyme and cloves; cook on HIGH 5 minutes.
  2. Add 2 cups water, tomatoes, rice, tomato paste and hot pepper sauce to Cooking Pot; stir to blend. Secure lid. Press RICE/RISOTTO, set pressure to HIGH and time to 10 minutes. Make sure Steam Release Valve is in the "Seal" (closed) position. Press START/STOP.
  3. Once cooking is complete, natural release pressure 10 minutes. Release remaining pressure. Press BROWN/SAUTÉ. Stir in remaining 1 cup water and shrimp; cook on LOW 10 minutes or until shrimp are cooked through.
Soups And Stews
American
Seafood
Express Pressure Cooker