A Cajun classic from the Gulf Coast region of Louisiana, jambalaya always includes the Creole trinity of onion, celery, and bell pepper, as well as long-grain rice. After that, you are on your own. Like paella, it’s an adaptable dish. This recipe is made with shrimp, chicken, and spicy andouille sausage, a Cajun specialty.

SERVES 6

INGREDIENTS

• 2 tablespoons canola oil
• 1 pound andouille sausage, cut into ½-inch rounds
• 2 boneless, skinless chicken breast halves, cut into ½-inch pieces
• 1 large sweet onion, such as Vidalia, finely chopped
• 2 garlic cloves, minced
• 1 medium green bell pepper, seeded, deribbed, and coarsely chopped
• 4 celery stalks, coarsely chopped
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon sweet paprika
• ½ teaspoon cayenne pepper
• 1 ½ cups long-grain rice, such as Uncle Ben’s
• One 14-ounce can chopped tomatoes with their juice
• 2 cups chicken stock (page 19) or store-bought chicken broth
• 1 bay leaf
• 1 ½ pounds large shrimp, peeled and deveined
• ½ cup finely chopped fresh flat-leaf parsley, for garnish
• 4 scallions (white and tender green parts), finely chopped, for garnish
• Assorted hot sauces for serving, such as Frank’s RedHot and Tabasco

INSTRUCTIONS

1. Heat the oil in the pressure cooker over medium-high heat. Add the sausage and cook until it renders some of its fat. Transfer it to a plate. Add the chicken, a few pieces at a time, and brown, removing the browned chicken to the plate with the sausage. Add the onion, garlic, bell pepper, celery, thyme, oregano, basil, paprika, and cayenne to the pot and sauté for 3 minutes, until the onion begins to soften. Add the rice and stir to coat. Add the tomatoes, stock, and bay leaf and return the chicken and sausage to the pot. Lock the lid in place and cook at high pressure for 5 minutes.
2. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Remove the bay leaf. Stir the shrimp into the pot and re-cover the pot. Allow the shrimp to steam off the heat for 10 minutes.
3. Transfer the jambalaya to a large serving platter. Sprinkle with the parsley and scallions. Serve with the hot sauces.

NOTE:

• If you would like to vary the seafood, substitute lump crabmeat or crawfish for the shrimp or use a combination of shellfish.