1 pound chicken breast tenders, cut into 1-inch pieces

12 ounces Andouille sausage, cut into 1-inch pieces

8 ounces raw shrimp, peeled and deveined

2 teaspoons Cajun seasoning, divided

1 teaspoon chipotle powder, divided

2 teaspoons dried thyme, divided

4 tablespoons olive oil, divided

1 green bell pepper, diced

3 garlic cloves, finely minced

1 small onion, diced

2 cups diced tomatoes, drained (I used 1 quart of home-canned tomatoes)

2 cups Jasmine rice

2 cups chicken stock

Fresh parsley

In a cast iron skillet, heat 3 tablespoons olive oil, and brown the chicken and sausage pieces. Sprinkle the meat with half of the Cajun and chipotle seasonings and half the dried thyme. When just about browned, add the raw shrimp, and cook until the shrimp just turns pink. Set aside.

In the cooking pot of the pressure cooker, add the remaining 1 tablespoon of olive oil. Select the sauté function, and sauté the garlic, onion, and green pepper with the remaining Cajun and chipotle seasonings and half the dried thyme just until tender. Add the tomatoes, rice, and chicken stock, and stir to combine.

Lock the pressure cooker lid in place, and cook at high pressure for 8 minutes.

Use the quick-release setting to release the pressure. Remove the lid, and add in the cooked meats and the parsley to taste (I used about 3 tablespoons). Replace the lid, and let the jambalaya sit for 6 minutes on the warm function. Serve.

Visit Canning and Cooking Iowa Style’s profile on Pinterest.