This highly seasoned rice gets a kick from tiny pieces of andouille sausage, a bit of Creole seasoning, and the trinity of Creole cuisine: onion, celery, and bell pepper. If you wish to tone this down a bit, I’d suggest mild smoked sausage, like kielbasa.

SERVES 6

INGREDIENTS

• 2 tablespoons canola oil
• 1/2 pound andouille sausage, finely chopped
• 1/2 cup finely chopped sweet onion, such as Vidalia
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped green bell pepper
• 1 garlic clove, minced
• 2 teaspoons Creole or Cajun seasoning
• 2 cups long-grain white rice
• One 14-ounce can chopped tomatoes with their juice
• 3 1/2 cups chicken stock or store-bought chicken broth
• Salt and freshly ground black pepper (optional)
• 1/4 cup finely chopped fresh flat-leaf parsley for garnish

INSTRUCTIONS

1. Heat the oil in the pressure cooker over medium-high heat.
2. Add the sausage, onion, celery, bell pepper, garlic, and Creole seasoning.
3. Cook for 3 minutes, stirring constantly to avoid burning the spices.
4. Add the rice and stir to coat the grains.
5. Add the tomatoes and stock.
6. Lock the lid in place and cook at high pressure for 4 minutes.
7. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
8. Fluff the rice and taste for seasoning, adding salt and pepper if necessary.
9. Transfer to a serving bowl and garnish with the chopped parsley.

NOTE:

• There are many brands of Creole and Cajun seasoning on the market. I recommend Penzeys.