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Ingredients
1 Tablespoon vegetable oil
1/2 Pound boneless, skinless chicken thighs
1/2 Pound fully cooked Andouilli sausage, sliced
1/2 Pound uncooked shrimp, peeled & deveined
2 Teaspoons Creole seasoning
1 Teaspoon dried thyme
1/8 Teaspoon cayenne pepper
1 Onion, chopped
1 Green bell pepper, chopped
3 Stalks celery, sliced
1 Cup long grain white rice
1 Pound can chopped tomatoes, undrained
1 Cup chicken stock
3 Tablespoons fresh parsley, minced
Instructions
Heat oil in pressure cooker over medium high heat. Add chicken, sausage & shrimp. Sprinkle meats with half the Creole seasoning, thyme and cayenne. Cook for 3 to 5 minutes uncovered, stirring frequently, until chicken and shrimp are thoroughly cooked. Remove meats from pot with a slotted spoon and set aside. Add onion, bell pepper, celery and remaining spices. Cook for 4 to 5 minutes until vegetables are crisp tender. Add rice, tomatoes and chicken stock. Secure cover and bring to high pressure; cook for 8 minutes. Release pressure, remove lid and stir in chicken, sausage, shrimp and parsley. Cover tightly and let stand for 5 to 7 minutes before serving.