Jambalaya, you can sometimes cook:
Original recipe:
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My adapted translation:
2 tablespoons olive oil
350 g Anduy sausage, sliced 0.5 cm thick (any good boiled-smoked)
1 onion, peeled, chopped
1 green bell pepper, chopped, seeds removed
2 celery stalks, chopped
3 cloves, garlic, peeled, minced
1.5 teaspoon chili powder
1 teaspoon chopped fresh thyme leaves or 0.5 teaspoon dried (can be substituted with cumin)
0.5 teaspoon smoked paprika
1 cup long grain white rice
400 g small tomatoes, diced
1 cup chicken stock
1.5 teaspoon salt
450 g raw large shrimp, peeled, processed (thawed if frozen)
0.5 teaspoon ground black pepper
3 arrows green onions, thinly sliced
PREPARATION
PRESSURE SET: 8 MINUTES
PRESSURE RELIEF: NATURAL 5 MINUTES
Place 1 tablespoon of oil in a saucepan. Select SEAR / SAUTÉ, set the temperature to MD: HI and select START / STOP to start. Heat oil until shimmery. Add the sausage and cook until brown, about 5 minutes. Using a slotted spoon, place the sausage on a paper towel lined plate, leaving the grease in the pan
Add onions, bell peppers and celery to a saucepan and cook, stirring occasionally, until the onions are translucent, about 3 minutes.
Add garlic, 1 teaspoon chili powder, thyme and smoked paprika and cook until aromatic, about 30 seconds. Add rice and stir until well coated with oil. Select START / STOP to disable SEAR / SAUTÉ.
Add tomatoes, broth and 1 teaspoon of salt. Install the cap under pressure, making sure the pressure relief valve is in the SEAL position. Select PRESSURE and set to HI. Set the time to 2 minutes and select START / STOP to start.
When pressure cooking is complete, let the pressure naturally release for 5 minutes.
While the pressure is relieving, add 1 tablespoon of the remaining oil to the shrimp, the remaining 0.5 teaspoon of chili powder, the remaining 0.5 teaspoon of salt, and ground black pepper.
After 5 minutes, quickly release the remaining pressure by moving the pressure relief valve to the VENT position. Carefully remove the cap when the unit has finished relieving pressure. Stir in cooked sausage.
Add the shrimp to the rice with tails up by arranging concentric circles running from the outside to the center. Close the fixed cover. Select ROAST, set the temperature to 190 ° C and set the time to 7 minutes. Select START / STOP to start.
Cooking is complete when the shrimp is fully cooked. Sprinkle with green onions and serve.
I didn't lay out the shrimps in concentric circles, I just put them on top, I also added less salt.
