Pressure Cooker Jambalaya

Prep: 20 min, Cook: 25 min.

 1 Tbs. vegetable oil
 10 ounces boneless, skinless chicken breasts, cut into 3/4 inch strips
1/2 lb. andouille sausage, or other spicy sausage, sliced
 6 ounces shrimp, peeled and deveined
 2 tsp. Creole seasoning
1 tsp. dried thyme
 1/8 tsp. cayenne
 1 onion, chopped
1 green bell pepper, seeded and chopped
3 celery ribs, sliced
 1 cup long grain white rice
1 lb. crushed tomatoes, undrained
1 cup chicken stock
 3 Tbs. fresh parsley, minced

Heat oil in a pressure cooker over medium high heat. Add chicken, sausage and shrimp. Season with half the Creole seasoning, half the thyme and half the cayenne. Cook 3-4 minutes uncovered, stirring frequently, until chicken is cooked throughout. Remove chicken, sausage and shrimp with a slotted spoon  and set aside.

Add onion, bell pepper, celery and remaining Creole seasoning,
thyme and cayenne. Cook 4-5 minutes, stirring frequently until vegetables soften.
Addrice, tomatoes with their juice and stock. Secure cover and bring to highpressure. Reduce heat and cook 8 minutes at stabilized pressure. Releasepressure stir in chicken, sausage, shrimp and parsley. Cover tightly and letstand 5 minutes. Season with salt and cayenne to taste.