Seafood Jambalaya in Power Pressure Cooker

We’re making Shrimp and also Crawfish Jambalaya in much less than 20 mins in the Power Pressure Cooker. I’ve made Jambalaya for many years as well as my stove-top dish normally takes regarding a hr with a whole lot more attention. In this episode, the Jambalaya will certainly be equally as tasty, but with a great deal less initiative.

Recipe Active ingredients
– 1 pound shrimp, peeled and also deveined
– 3/4 lb crawfish tails (cleansed).
– 1/2 lb cut smoked sausage.
– 2 tablespoons vegetable oil.
– 1/2 mug diced onion.
– 1/2 cup sliced parsley.
– 1/2 diced, medium environment-friendly pepper.
– 2 teaspoons diced garlic.
– 8 oz smashed tomatoes.
– 1 diced jalapeno.
– 1.25 cups of gewurztraminer or poultry stock or water. To earn certain your rice does not end up soggy, the fluid from the smashed tomatoes as well as white wine need to not surpass 1.5 cups.
– 1 cup long grain white rice.
– 2 teaspoons Worcestershire sauce.
– Louisiana Hot Sauce (cayenne-pepper based) about 1 to 2 tsps. 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 also warm the vegetable oil.

Include the onions, environment-friendly pepper as well as 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 several of the most effective sausage you will certainly ever have. Simply cook a couple of minutes as the sausage browns and the onions obtain a bit clear.

Next, include the remainder of the ingredients. Location the cover on the Pressure Cooker, lock the cover as well as switch the pressure release shutoff to closed.

When the “beep” sounds indicating the cook cycle is complete, the stress cooker will automatically switch over to the warm cycle. Launch the pressure, eliminate the cover as well as include the shrimp and also crawfish.

Place the lid back on the pressure stove and concerning 5 minutes or up until the shrimp as well as crawfish behave as well as pink (done). The reason you wait throughout for including the shrimp and also crawfish is that you do not intend to overcook them.

Thanks for watching one more episode of Armadillo Pepper TV. Please hit that thumbs up button as well as leave me a remark. Make certain to subscribe, so that you never ever miss a new episode.

 

Seafood Jambalaya in Power Pressure Cooker

Seafood Jambalaya in Power Pressure Cooker

 

Seafood Jambalaya in Power Pressure Cooker

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.

Thanks for watching another episode of Armadillo Pepper TV. Please hit that thumbs up button and leave me a comment. Make sure to subscribe, so that you never miss a new episode.

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Please watch: "Butter-Bath Chicken Thighs on the Pit Barrel Cooker with Jack Stack BBQ Sauce"
https://www.youtube.com/watch?v=DkTSyQACqlo
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