When there was left over beef sausages from the youth kickball pinic event a few weeks back, I was thinking about jambalaya and gumbo. When I was in Kentucky for a year with work, I had some very good southern dishes. There was a fast food cajun / creole restaurant I enjoyed. It was new and we ate there for a few times. Because I love rice, jambalaya and gumbo is the closest thing to represent Chinese cusines. Typically, it is cooked in a slow cooker or in a dutch oven.
This is my first time making this dish and I am going to use the pressure cooker to make it. While it was cooking in the pressure cooker, I can smells how great it is. I hope it taste as good as it looks. *Update*: Yummie!!!! that’s all I can say.
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INGREDIENTS:
1 tablespoon olive oil
1 pound sausage, kielbasa or andouille, sliced
1 tablespoon butter
1 large white onion, chopped
3 large celery stalks, chopped
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 16-ounce can diced tomatoes
3 garlic cloves, minced
2 teaspoons Creole seasoning
2 teaspoons dried oregano
1 teaspoon dried thyme
2 tablespoons tomato paste
3 cups chicken stock
2 cups long-grain rice, rinsed
2 bay leaves
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
2 teaspoon McIlhnney’s Tabasco Sauce
½ cup chopped scallions, divided
1 pound medium shrimp, deveined (20 to 24 count)
INSTRUCTIONS:
Difficult Level: 2 – Season, Cut, and Mix
Preparation time: 20 Minutes
Cook Time: 30 – 60 Minutes
Total Time: 60 – 90 Minutes
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Remove sausage with a slotted spoon; set aside.
2. Add white onion and next 7 ingredients to hot drippings in Dutch oven; sauté 5 minutes or until vegetables are tender. Stir in reserved sausage, tomatoes, broth, and rice. Bring mixture to a boil, reduce heat, and simmer.
3. Set the pressure cooker to “High” for 25 minutes or until rice is tender.
4. Stir in shrimp; cover and cook 5 minutes or until done. Sprinkle each serving with green onions.
Adaption: http://www.tabasco.com/taste_tent/recipes/recipe.cfm?id=283&name=Shrimp_and_Sausage_Jambalaya
