Creole Andouille and Shrimp Jambalaya
Creole Andouille and Shrimp Jambalaya
This jambalaya recipe will become an extremely popular dish with family and friends because it’s filled with tasty Johnsonville® Andouille Rope Sausage, boneless chicken thighs, shrimp, fresh vegetables and rice…let’s be honest-it screams comfort food!
Ingredients
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1
package (13.5 ounces) JOHNSONVILLE® Andouille Rope Sausage, cut into coin-slice pieces
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1 pound boneless chicken thighs, cut into dice-size pieces
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2
tablespoons vegetable oil
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1
cup chopped onion
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1/2
cup chopped celery
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1/2
cup chopped green bell pepper
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2
cloves garlic, minced
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3
tablespoons Creole or Cajun seasoning
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2
ounces tomato paste
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2
cups crushed tomatoes
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1/2
cup diced tomatoes
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1
bay leaf
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2
tablespoons white sugar
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4
cups chicken stock
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2
cups uncooked long grain converted rice
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1 pound cooked shrimp, thawed
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Parsley and green onion, to garnish
REVIEWS
Directions
In a skillet, cook and stir sausage and chicken in oil over a medium-high heat until browned; about 5 minutes. Add vegetables and Creole seasoning, cook and stir for 5 minutes or until vegetables are tender.
Add tomato paste, cook and stir for 2 minutes. Add the crushed tomatoes, diced tomatoes, bay leaf, sugar and salt. Simmer for 5 minutes to let the flavors blend; stirring occasionally.
Add stock and bring to a boil. Adjust seasoning and make sure it is a little over seasoned because rice absorbs a lot of flavor. Add rice, stirring well. Return to a boil, cover and simmer on low for 10 minutes.
Turn off heat, uncover and stir rice. Fold in shrimp and cover for 20-25 minutes to let rice finish cooking and shrimp heat through.
Garnish with parsley and green onions.
Multi-Cooker Preparation: In the Multi-Cooker, add the oil, onion, celery, green pepper and garlic. Select saute' setting, cook and stir occasionally until tender; 10-15 minutes. Add seasoning, tomato paste, tomatoes, bay leaf, sugar, stock and rice. Secure lid on pot and close pressure-release valve. Select rice/porridge setting and pressure cook for 7 minutes; use quick release to depressurize. Add shrimp. Secure lid on pot and close pressure-release valve. Select egg setting and pressure cook for 2 minutes; use quick release to depressurize.
Multi-Cooker Directions
In the Multi-Cooker, add the oil, onion, celery, green pepper and garlic.
Select saute' setting, cook and stir occasionally until tender; 10-15 minutes.
Add seasoning, tomato paste, tomatoes, bay leaf, sugar, stock and rice.
Secure lid on pot and close pressure-release valve.
Select rice/porridge setting and pressure cook for 7 minutes; use quick release to depressurize.
Add shrimp.
Secure lid on pot and close pressure-release valve. Select egg setting and pressure cook for 2 minutes; use quick release to depressurize.