Jambalaya Recipe - Cooking Index
Jambalaya Recipe - Cooking Index
Here is a great pressure cooker recipe. It's one of those festive dishes that isn't hard to make and takes a lot less time to pressure cook than by traditional means. I find it easier to plan by buying a a little more than a meal size portion of each of the meats, then set aside the small amount needed, before putting the rest in the freezer for a regular meal.
Courses: Main Course| 10 oz | 284g | Skinless boneless chicken breast - cut 3/4"-thk strips |
| 1/2 lb | 227g / 8oz | Andouille sausage - sliced |
| = (or other spicy smoked sausage) | ||
| 1/2 lb | 227g / 8oz | Deveined peeled shrimp |
| 1 teaspoon | 5ml | Dried thyme |
| 1/8 teaspoon | 0.6ml | Cayenne to taste - (to 1/4) |
| 1 teaspoon | 5ml | Ham steak - cubed (large) |
| 1/2 lb | 227g / 8oz | Bacon - cut small pieces |
| 1 lb | 454g / 16oz | Onion - chopped (medium) |
| 1 lb | 454g / 16oz | Green bell pepper - chopped (large) |
| 3 | Celery ribs - sliced | |
| 1 cup | 160g / 5.6oz | Converted white rice |
| 1 | Crushed tomatoes - (16 oz) | |
| 2 cups | 474ml | Chicken stock or canned broth |
Heat the bacon in the pressure cooker over medium-high heat. Add the chicken, sausage, ham and shrimp. Season with part of total cayenne. Cook uncovered, stirring often, until the meat is partially cooked, 3 to 4 minutes. Remove with a slotted spoon and set aside.
Cook the onion, bell pepper, celery, thyme, and cayenne in the pressure cooker stirring often, until the vegetables begin to soften, 4 to 5 minutes. Add the rice, tomatoes with their liquid, meat and stock or broth.
Cover and bring up to high pressure. Reduce heat to stabilize pressure and cook 15 minutes. Release pressure. Season with salt and more cayenne to taste.
This recipe yields about 10 servings.
Source:
The Complete Pressure Cooker Book by Barbara Baur
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