Jambalaya - 6QT Pressure Cooker www.nesco.com

1/2 lb boneless skinless chicken breasts, cubed
1/2 lb cooked Andouille or Italian sausage, sliced
1/2 lb uncooked shrimp, peeled and deveined
2 tsp creole seasoning
1 tsp dried thyme leaves
1/8 tsp cayenne pepper
1 onion, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
3 stalks celery, sliced
1 c long grain rice
16 oz chopped tomatoes, un-drained
1 c chicken stock
1 Tbsp vegetable oil
3 Tbsp parsley, minced



Jambalaya - 6QT Pressure Cooker www.nesco.com

Heat oil in the removable cooking pot of your Nesco® Pressure
Cooker
(use browning mode). Add chicken, sausage and shrimp. Sprinkle meats
with half of the creole seasoning, half the thyme and half the cayenne.

Cook for 3-5 minutes uncovered, stirring frequently, until chicken and
shrimp are thoroughly cooked. Remove chicken, sausage and shrimp with a slotted
spoon and set aside. Add onion, bell pepper, celery and remaining creole
seasoning, thyme and cayenne to cooking pot.

Cook for 4-5 minutes, stirring frequently. Add chicken, sauce, shrimp
rice, and tomatoes with their juice and stock. Lock the lid in place and turn
regulator knob to SEAL. Program for HIGH pressure and cook for 10 minutes.