Jambalaya In A Jiffy
By: Cheryl Norman
Published: Tuesday, December 8, 2009 - 11:30pm

Ingredients




1 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
3 cloves garlic, minced
pound ½  sausage (I use bratwurst cut in 1″ chunks)
1 cup uncooked brown rice (White rice will overcook)
10 ounces can diced tomatoes and green chilies
2 cups broth or stock
3 tablespoons tomato paste
8 ounces can tomato sauce
1 tablespoon Worcestershire sauce
Cajun Seasonings to taste

Hot sauce (optional)

1 Bay leaf
pound ½  frozen shrimp, cleaned and cooked

Preparation

1 Heat the oil in the bottom of a 6 quart (or 6 Liter) pressure cooker over medium high heat.  Sauté rice to brown, then add onion, celery, garlic, and sausage. Stir often until rice is browned, about 2 minutes.  Add all other ingredients except the shrimp.  Stir to mix. 2 Secure the lid to the pressure cooker and bring to pressure according to the manufacturer’s instructions.  Cook under pressure 15 minutes, then remove from heat.  Allow pressure to drop on its own for 10 minutes. 3 Release pressure according to the manufacturer’s instructions then remove the lid.  Caution: steam will be very hot!  Stir in frozen shrimp then return pan to medium heat.  Cook just until the shrimp are thawed and warmed (about 5 minutes).  Remove bay leaf and serve!

About


We love Cajun dishes, but I lighten them as much as I can.  Instead of using the traditional Andouille sausage, I use a turkey bratwurst or a light sausage.
This is a healthful, high-fiber dish you can enjoy hot and again in leftovers, such as jambalaya burritos