We’re making Shrimp and Crawfish Jambalaya in less than 20 minutes in the Power Pressure Cooker. I’ve made Jambalaya for years and my stove-top recipe generally takes about an hour with a lot more attention. In this episode, the Jambalaya will be just as delicious, but with a lot less effort.

Recipe Ingredients
• 1 lb shrimp, peeled and deveined
• 3/4 lb crawfish tails (cleaned)
• 1/2 lb sliced smoked sausage
• 2 tablespoons vegetable oil
• 1/2 cup diced onion
• 1/2 cup chopped parsley
• 1/2 diced, medium green pepper
• 2 teaspoons diced garlic
• 8 oz crushed tomatoes
• 1 diced jalapeno
• 1.25 cups of white wine or chicken stock or water. To make sure your rice doesn’t end up soggy, the liquid from the crushed tomatoes and white wine should not exceed 1.5 cups.
• 1 cup long grain white rice
• 2 teaspoons Worcestershire sauce
• Louisiana Hot Sauce (cayenne-pepper based) about 1 to 2 teaspoons. I’m using Frog Bone Cajun Hot Sauce
• 1 tsp salt
• 1 tsp ground pepper

Place the inner pot into the Pressure Cooker. Press the Rice button and heat the vegetable oil.

Add the onions, green pepper and smoked sausage. This sausage is from Bradley’s Country Store in Tallahassee, FL. They’ve been making sausage for over 100 years and it’s some of the best sausage you will ever have. Just cook a few minutes as the sausage browns and the onions get a bit translucent.

Next, add the remainder of the ingredients. Place the lid on the Pressure Cooker, lock the lid and switch the pressure release valve to closed.

When the “beep” sounds indicating the cook cycle is complete, the pressure cooker will automatically switch to the warm cycle. Release the pressure, remove the lid and add the shrimp and crawfish.

Place the lid back on the pressure cooker and about 5 minutes or until the shrimp and crawfish are nice and pink (done). The reason you wait to the end for adding the shrimp and crawfish is that you don’t want to overcook them.

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