Creole Andouille and Shrimp Jambalaya

Ingredients

• 1 package (13.5 ounces) JOHNSONVILLE Andouille Smoked Rope Sausage, cut into coin-slice pieces
• 1 pound boneless chicken thighs, cut into dice-size pieces
• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 2 cloves garlic, minced
• 3 tablespoons Creole or Cajun seasoning
• 2 ounces tomato paste
• 2 cups crushed tomatoes
• 1/2 cup diced tomatoes
• 1 bay leaf
• 2 tablespoons white sugar
• 4 cups chicken stock
• 2 cups uncooked long grain converted rice
• 1 pound cooked shrimp, thawed
• Parsley and green onion, to garnish

Cooking Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Garnish with parsley and green onions.

Multi-Cooker Directions

1. In the Multi-Cooker, add the oil, onion, celery, green pepper and garlic.
2. Select saute' setting, cook and stir occasionally until tender; 10-15 minutes.
3. Add seasoning, tomato paste, tomatoes, bay leaf, sugar, stock and rice.
4. Secure lid on pot and close pressure-release valve.
5. Select rice/porridge setting and pressure cook for 7 minutes; use quick release to depressurize.
6. Add shrimp.
7. Secure lid on pot and close pressure-release valve. Select egg setting and pressure cook for 2 minutes; use quick release to depressurize.