Jambalaya

By samara72

Ingredients

• 2 tbsp extra virgin olive oil
• 1 c coarsely chopped onion
• 1 red bell pepper, peeled and diced
• 1 medium stalk celery, diced
• 1 c uncooked long-grain rice
• 1 3/4 c chicken broth
• 1 can (14oz) tomato pieces with juice
• 1 tbsp tomato paste
• 1/2 tsp dried thyme
• 3/4 tsp kosher salt, or 1/2 tsp. regular salt
• freshly ground black pepper to taste
• 1 pinch powdered cloves
• 1/4 tsp prepared chili powder
• 1 tbsp dried parsley
• 6-8 drops Tabasco sauce
• 1/3 c diced ham
• 6 oz smoked Polish sausage, cut into slices
• 6-8 medium shrimp (optional)

Details

Servings 4

Preparation

Step 1

Heat oil in the inner pot and, using extreme caution, sauté onion, pepper, and celery for 3-4 minutes to soften (see Safety Considerations on page 15). Use a long-handled wooden spoon for stirring to avoid burning hands on the inner pot. Add rice and stir to coat. Add remaining ingredients. Close the lid and press “STEAM/COOK” button. Allow to cook, stirring once or twice, until the rice is tender and meat is cooked through. Allow jambalaya to stand for about 10 minutes before serving on warmed plates. Serves 4.