This recipe does include just a bit of veggie chopping and prep work, so one of my favorite things to do is to prep double or even triple what I need. Then I freeze the veggies together in a Ziploc so that next time, it’s even easier! If you don’t have the time to do that, however, you can purchase most of these pre-chopped. Look in the frozen food section if you don’t see them fresh. Big thanks to By Pink for this delicious meal that is a crowd pleaser at my dinner table every time I whip it up.

 

Ingredients:

½ tablespoon oil

1½ lbs. andouille sausages, sliced

1½ lbs. boneless skinless chicken breasts, cut into 1-inch pieces

1½ lbs. raw shrimp, peeled & deveined

4 tsp Bay seasoning

2 tsp dried thyme

1 tsp paprika

1 tbs. garlic cloves, minced

1 c green bell pepper, chopped

1 c celery

2 c long grain white rice

20 oz. can of tomatoes, undrained

3 c chicken broth

 

Instructions:

Press sauté and add chicken, sausage & shrimp. Stir to mix. Sprinkle meats with half of the Bay seasoning, thyme and paprika. Cook for three to five minutes, stirring frequently. Remove and set aside.

Add garlic, peppers, and celery with remaining bay seasoning, thyme & paprika. Cook one to two minutes.

Combine meats, rice, tomatoes and broth secure cover & bring to high pressure.

Press manual high pressure and set time to 15 minutes, NR for 10 minutes to release remaining pressure.

Turn off your pot and allow to sit with the lid on for 5 minutes.

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Quick Tip: If using a standard pot to cook the rice, resist the urge to lift the lid to check on it! That’s the fastest way to get yourself gummy or undercooked rice.

Recipe and Image Courtesy of By Pink