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Here it is! I filmed the quick video to the prep and cooking a few weekends ago but I’ve finally taken the time to document the recipe and ingredients.
Enjoy!
Makes 6 servings
Ingredients:
2T olive oil
1lb andouille sausage
1 lb peeled and deveined gulf shrimp
2 tsp thyme
4 tsp Old Bay seasoning
2 tsp paprika
1 med bell pepper, chopped
3 cloves, minced garlic
1 can diced tomatoes
2 c. White or brown rice
24 oz. chicken broth
2/3 c. Chopped celery, optional
1 small onion, chopped, optional
1 lb, diced boneless, skinless chicken breast, optional
Instructions:
Add olive oil to your IP
Turn IP on to sauté
Cut up andouille sausage and add to IP
Dump entire bag of frozen shrimp into IP and stir
Add diced chicken breast if using
Add thyme, paprika, and half of the Old Bay seasoning to the pot and stir
Remove everything from the pot and set aside in a separate bowl
Add bell pepper to the IP (along with onion and celery if using)
Add minced garlic to pot
Re-add the meats to the pot and stir
Dump can of tomatoes (including juice) into the pot
Add rice to the pot
Add chicken broth to the pot
Stir to combine
Turn IP off
Secure IP lid after removing cooking utensils
Turn IP vent to sealing mode
Press Manual and ensure high pressure is selected on your IP and then press the plus button until 15 shows on the display.
After it’s done, let the pressure release naturally for 10 Minutes and then let the dish sit for an extra 5 Minutes before serving.
Enjoy! Let me know what you think!
