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Crock-Pot Express Crock Multi-Cooker Pressure Cooked Beer Chicken Jambalaya

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Servings 6 -8 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 2 bell peppers diced
  • 1 sweet white onion diced
  • 1 rib celery diced
  • 1 lbs Andouille sausage sliced
  • 1 lbs chicken thighs cut into cubes
  • 2 cups low sodium chicken broth
  • 12 ounces beer pale ale, pilsner, pale lager, or wheat beer
  • 1 14.5-ounce can diced tomatoes
  • 1 tablespoons Cajun seasoning blend
  • ¼ to ½ teaspoon cayenne pepper more for spicier
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon salt a full teaspoon if your Cajun spice mix is low or sodium free
  • 1 teaspoon black pepper
  • 1 ½ cups uncooked long grain white rice
  • ¼ cup chopped parsley for garnish

Instructions
 

  • Set the Express Crock to sauté on high. Add the oil, allowing to get hot before adding the bell peppers, onions, and celery. Cook until the vegetables have softened.
  • Stir in the sausage and chicken, cooking until the chicken has turned white on the outside. Stir in the remaining ingredients (reserving the parsley for garnish).
  • Add the lid, turning to the locked position. Make sure the steam release value is set to sealed.
  • Turn the rice/risotto setting to high for 8 minutes. The Express Crock will take about 10 minutes to heat up and build pressure, during this time the display will say “HEAt” (yes, with a lowercase “t”). Once the 8 minutes have finished, turn the steam release valve to open (careful, the steam is hot!). Allow the steam to release before opening the Express Crock.
  • Ladle into bowls, top with parsley.