Pressure Cooker Jambalaya
There are as many versions of Jambalaya as there are Southern cooks. Originally created as a dish to use up leftovers, it’s a versatile recipe that you can adjust according to your tastes.
Serves: 6Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy
- 2 Tbsp. bacon fat
- 1 stalk celery, minced
- 1 large red bell pepper, seeded and chopped
- 1 medium yellow onion, peeled and diced
- 2 scallions, chopped
- 2 cloves garlic, peeled and minced
- 1⁄2 lb. pork steak, cut into bite-size pieces
- 1⁄2 lb. boneless, skinless chicken thighs, cut into bite-size pieces
- 1⁄2 lb. smoked sausage, thinly sliced
- 1 can (14 1⁄2 oz.) diced tomatoes, drained
- 2 cups chicken broth
- 1⁄2 Tbsp. chopped parsley
- 1⁄2 tsp. chopped thyme
- 1⁄4 tsp. hot sauce
- 2 Tbsp. Worcestershire sauce
- 1⁄2 lb. shrimp, peeled and deveined
- 1⁄4 tsp. salt
- 1⁄8 tsp. freshly ground black pepper
- 3 cups long-grain brown rice
- Add the bacon fat to the pressure cooker and bring it to temperature over medium heat.
- Add the celery and bell pepper to the pan; sauté for 5 minutes or until soft. Add the onions and scallions and sauté until transparent.
- Add the garlic and sauté for an additional 30 seconds. Add the pork and chicken to the pressure cooker and stir-fry for 3 minutes.
- Stir in the smoked sausage and stir-fry for 3 minutes.
- Stir in the tomatoes, broth, parsley, thyme, hot sauce, and Worcestershire sauce. Lock the lid into place and bring to low pressure; maintain pressure for 8 minutes.
- Quick-release the pressure. If the shrimp are large, halve them; otherwise, add the shrimp to the pot, cover, and cook over medium heat for 5 minutes or until shrimp are cooked.
- Add salt and pepper. Stir the rice into the Jambalaya.