- Main
- Shellfish
- Southern
- American
- One pot
- Pressure cooker
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
- 2 tbsp
vegetable oil
- 12 oz
andouille sausage, sliced 1/4 inch thick
- 1
yellow onion, diced
- 1
green bell pepper, diced
- 2
celery stalks, diced
- 4 cloves
garlic, minced
- 1 tbsp
Creole or Cajun seasoning
- 1 tsp
dried thyme
- 1/2 tsp
smoked paprika
- 1/4 tsp
cayenne pepper (optional)
- 2
bay leaves
- 1 1/2 cups
long-grain white rice, rinsed until the water runs clear
- 1 can
diced tomatoes (14.5 oz), with their juice
- 1 1/2 cups
chicken stock
- 1 1/4 lb
large shrimp, peeled and deveined
- 4
scallions, thinly sliced
3 in step 6, 1 in step 7
- 2 tbsp
flat-leaf parsley, chopped (optional)
salt, to taste
hot sauce, to taste (optional)
- Dairy-free
Contains shellfish (large shrimp).
Not checked: Creole or Cajun seasoning.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Set the pressure cooker to its sauté or browning setting and heat the oil. Add the sliced andouille and cook, stirring now and then, until browned at the edges, about 5 minutes. Scoop the sausage out onto a plate, leaving the fat behind.
6 min
- 2 tbsp vegetable oil
- 12 oz andouille sausage
- Step 2
Add the onion, bell pepper and celery to the pot and cook, stirring, until softened, about 5 minutes. Stir in the garlic, Creole seasoning, thyme, smoked paprika and cayenne and cook 1 minute more, until fragrant.
6 min
- 1 yellow onion
- 1 green bell pepper
- 2 celery stalks
- 4 cloves garlic
- 1 tbsp Creole or Cajun seasoning
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- Step 3
Turn off the sauté setting. Add the rinsed rice, the tomatoes with their juice, the stock, the bay leaves and the browned sausage. Stir once to even out the rice, then scrape any stuck bits off the bottom of the pot so it doesn't scorch.
2 min
- 2 bay leaves
- 1 1/2 cups long-grain white rice
- 1 can diced tomatoes (14.5 oz)
- 1 1/2 cups chicken stock
- Step 4
Lock the lid on, set the valve to sealing, and cook at high pressure for 5 minutes. It will take about 10 minutes to come up to pressure first.
15 min, hands-off
- Step 5
Let the pressure release naturally for 10 minutes, then carefully turn the valve to venting to release any that's left. Open the lid away from your face.
12 min, hands-off
- Step 6
Fish out the bay leaves. Stir in the shrimp and most of the scallions, then put the lid back on (don't seal or turn anything on) and let it sit 6 to 8 minutes, until the shrimp are pink and opaque all the way through.
8 min, hands-off
- 1 1/4 lb large shrimp
- 3 scallions
- Step 7
Fluff with a fork, season with salt and hot sauce to taste, and scatter the remaining scallions and the parsley over the top.
- 1 scallions
- 2 tbsp flat-leaf parsley
- salt
- hot sauce
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026