July | 2024 | HASTY TASTY MEALS BLOG

I posted this recipe 12 years ago, and it’s still my favorite July 4th meal. I have tried adapting this to the multi cooker yet still prefer the stovetop pressure cooker for this recipe.

Jambalaya In A Jiffy
Makes 6 servings or 10 side-dish servings

Ingredients:

1 Tbsp. olive oil
2 cups chopped onion
2 cups chopped celery
3 cloves garlic, minced
½ pound Andouille flavored smoked sausage (cut in 1″ chunks)
1 cup uncooked brown rice (White rice will overcook)
1 10-oz can diced tomatoes and green chilies
2 cups broth or stock
3 Tbsp. tomato paste
1 8 oz. can tomato sauce
1 Tbsp. Worcestershire sauce
Cajun Seasonings to taste
Hot sauce (optional)
1 Bay leaf
½ pound frozen shrimp, cleaned and de-tailed

Directions:

Heat the oil in the bottom of a 6 quart (or 6 Liter) pressure cooker over medium high heat. Sauté rice to brown, then add onion, celery, garlic, and sausage. Stir often until rice is browned, about 2 minutes. Add all other ingredients except the shrimp. Stir to mix.

Secure the lid to the pressure cooker and bring to pressure according to the manufacturer’s instructions. Cook under pressure 15 minutes, then remove from heat. Allow pressure to drop on its own for 10 minutes.

Release pressure according to the manufacturer’s instructions then remove the lid. Caution: steam will be very hot! Fluff rice with a fork. Stir in frozen shrimp then return pan to medium heat. Cook just until the shrimp are pink (about 5 minutes). Remove bay leaf and serve!