Jambalaya - NuWave Nutri-Pot 10Q Owner's Manual

Jambalaya

Serves: 4-6
Ingredients:
2 tablespoons olive oil
2 boneless, skinless chicken breasts,
cut into ½-inch pieces
1 pound andouille sausage, cut into
medium chunks
1 white onion, finely chopped
3 ribs celery, finely chopped
1 green pepper, finely chopped
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried cayenne pepper
1 teaspoon dried smoked paprika
Directions:
1. Press "sear", set to 13 minutes, then press "start/stop". Add olive oil.
2. Working in batches, add brown sausage, and chicken and brown. Set
meats aside once browned.
3. Add onion, celery, green pepper, and garlic and cook for 6-8 minutes.
4. Stir in spices, add rice, and cook for 2 minutes, stirring constantly.
5. Add chicken stock, tomato paste, tomatoes, ham, Worcestershire sauce,
salt, and browned meat.
6. Close lid and lock.
7. Press "rice" and adjust for 8 minutes, then press "start/stop".
8. When done, the pressure cooker will automatically go to the "warm"
feature and the pressure will release naturally. Turn the Pressure Release
Switch to "Release" until all pressure is released.
9. Open. Add shrimp and close lid.
10. Let jambalaya sit for 8-10 minutes, until shrimp is cooked through.
11. When done, open, garnish with scallions, and serve.
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Recipes
4 cloves garlic, minced
1 bay leaf
1½ cups long-grain rice
2 cups low-sodium chicken stock
1 (14-ounce) can chopped tomatoes
1 tablespoon tomato paste
8 ounces smoked ham, medium dice
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
12 raw shrimp (16/20), peeled
and deveined
5 scallions, sliced