Pressure Cooker Sausage Jambalaya

• Gluten free

• Meat

  • 3/4 lb Andouille chicken sausage
  • 1/4 lb Italian breakfast sausage

• Produce

  • 1 Bay leaf
  • 2 Celery, ribs
  • 1 Garlic clove, large
  • 1/2 Green bell pepper
  • 1 Onion, large
  • 3 Scallions
  • 1/2 tsp Thyme, dried
  • 1 14 oz can Tomatoes

• Canned Goods

  • 4 cups Chicken broth

• Pasta & Grains

  • 2 cups Brown rice

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Canola oil

Found on kitschencat.com

Description

Ingredients

• 1 tablespoon canola oil
• ¾ lb andouille chicken sausage, sliced into ¼ inch thick slices
• ¼ lb italian breakfast sausage, casing removed
• 1 large onion, diced
• ½ green bell pepper, diced
• 2 celery ribs, diced
• 1 large garlic clove, chopped
• 2 cups brown rice
• 1 bay leaf
• ½ teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 cups chicken broth
• 14 oz can chopped tomatoes
• 3 scallions, chopped

Directions

• In pressure cooking pot, saute sausage in oil, crumbling breakfast sausage as you go.
• As the pink begins to leave the breakfast sausage, add the onion, bell pepper, celery, and garlic.
• Saute for 5 minutes then turn off pressure cooker and add brown rice, bay leaf, thyme, salt, pepper, chicken broth, and tomatoes.
• Stir and lock lid, then set pressure cooker to 17 minutes at high pressure.
• When time is up, do a quick release, ladle jambalaya into a bowl and top with chopped scallions!