NuWave Nutri-Pot 33501, Owner'S Manual & Complete Recipe Book, Page: 51 / 82

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Directions:
1. Press “sear” button, set to 25 minutes, then press “start/stop” button.
2. Add olive oil to Pressure Cooker and, working in batches, brown sausage
and chicken; set meats aside once browned.
3. Add onion, celery, green pepper and garlic to Pressure Cooker and cook
for 6-8 minutes.
4. Stir in spices, add rice and cook for 2 minute, stirring constantly.
5. Add chicken stock, tomato paste, tomatoes, ham, Worcestershire sauce,
salt and browned meat to Pressure Cooker.
6. Close lid and lock in place.
7. Press “time” button, set to 8 minutes, then press “start/stop” button.
8. Once finished, the Pressure Cooker will automatically go to the “warm”
feature and the pressure will release naturally.
9. Stir shrimp into jambalaya and close lid.
10. Let jambalaya sit for 8-10 minutes, until shrimp is cooked through.
11. Open lid, garnish with scallions and serve.
Jambalaya
Serves: 8-12
Ingredients:
4 tablespoons olive oil
4 boneless skinless chicken breast,
cut into ½-inch pieces
2 pound andouille sausage, cut into
medium chunks
2 white onion, finely chopped
6 ribs celery, finely chopped
2 green pepper, finely chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried cayenne pepper
2 teaspoon dried smoked paprika
8 cloves garlic, minced
2 bay leaf
3 cups long grain rice
4 cups low sodium chicken stock
2 (14-ounce) can chopped tomatoes
2 tablespoon tomato paste
16 ounces smoked ham, medium
diced
4 teaspoons Worcestershire sauce
2 teaspoon kosher salt
24 raw shrimp (16/20), peeled and
de-veined
10 scallions, sliced
Jambalaya