![]() Select START/STOP to begin.Ĭooking is complete when shrimp are fully cooked. Ingredients 1 Pound Andouille sausage Kielbasa will also do 1.5 Pounds Raw shrimp, peeled and deveined 2 Cups Brown Rice 1 Large Green Pepper, chopped red. Select ROAST, set temperature to 375☏, and set time to 7 minutes. Nestle the shrimp into the rice with tails up, arranging in concentric circles working from the outside to the center. Mix green bell peppers, zucchini, tomatoes, chicken broth, rice, Worcestershire sauce, and bay leaf into onion-sausage mixture bring to. Add garlic cook and stir until fragrant, 1 to 2 minutes. Carefully remove lid when unit has finished releasing pressure. Heat olive oil and butter together in a large saucepan over medium heat cook and stir sausage and onion until onion starts to brown, about 10 minutes. While pressure is releasing, toss shrimp with remaining tablespoon oil, remaining 1/2 teaspoon chili powder, remaining 1/2 teaspoon salt, and ground black pepper.Īfter 5 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. When pressure cooking is complete, allow pressure to natural release for 5 minutes. Then add smoked andouille sausage, paprika, oregano, and cayenne pepper: If you wish, you may use 1.5 teaspoons of creole seasoning or Cajun Seasoning in place of the paprika, oregano, and cayenne. Set time to 2 minutes, and select START/STOP to begin. Cook for 7-8 minutes over medium heat until slightly softened. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Stir in tomatoes, broth, and 1 teaspoon salt. ![]() ![]() Select START/STOP to turn off SEAR/SAUTÉ. Add rice and stir until it’s well coated in oil. Using a slotted spoon, transfer sausage to a paper towel–lined plate, leaving fat in pot.Īdd onion, bell pepper, and celery to pot and cook, stirring occasionally, until onion is translucent, about 3 minutes.Īdd garlic, 1 teaspoon chili powder, thyme, and smoked paprika, and cook until fragrant, about 30 seconds. Add sausage and cook until browned, about 5 minutes. ![]() Select SEAR/SAUTÉ, set temperature to MD:HI, and select START/STOP to begin. Add the shrimp and cook on high: Leave the shells on the shrimp, but use kitchen shears to cut up the backs this will make them easier to peel later. ![]()
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