Today, I turned into Superman in the kitchen. In under an hour I was able to prepare an absolute feast using my Fagor Electric Pressure cooker. I was in the mood for a little bit of Cajun flavor, so I decided to experiment with my newest addition to my Kitchen Gadget collection.
There are times that my kitchen experiments go awry. And then there are times where it all comes together in a way that I feel like a genius. This recipe may put me into the genius category for the time being. My Chicken Shrimp & Sausage Cajun Boil Pressure Cooker Recipe will BLOW YO’ MIND! Delicious and oh so easy. This meal looks like it took hours to make. Don’t worry, I milk it for all I can. No one but you guys have to know that it was easy. Shhh – don’t blow it. I may lose my “no dishwashing” privileges!
For all the die hard Cajun critics out there – this is not an authentic dish. Just a fun way to bring a little bit of N’awlins into your kitchen. Enjoy!
- 6 qt Electric Pressure Cooker - I use a Fagor Lux Multi Cooker
- 1 8oz box of Zatarain's Dirty Rice
- ½ lb Shrimp
- 1 lb Andouille Sausage
- 1½ lb Skinless Boneless Chicken Thighs
- 1½ lb Red Potatoes
- 6 ears of Corn
- Olive Oil
- 1 Bouillon Cube for Chicken Broth
- 2 Bay Leaves
- Old Bay Seasoning
- Tony Chaceres Creole Seasoning
- Rinse chicken thighs and pat dry. Coat with Tony Chaceres Creole Seasoning. Be careful - this stuff is salty and spicy.
- Put a medium to large frying pan on high heat and add 1 tbs of olive oil. Once heated, put chicken thighs in - smooth side down. Cook for about 3 minutes - you want to get a good sear on the chicken thighs. Flip and cook for another 3 minutes or so. Turn off heat and remove from burner - just leave in pan for now.
- In your electric pressure cooker add the Zatarain's Dirty Rice mix, 2 cups of water and 1 tbs of olive oil. The box says 2.5. You'll add a little bit more in a bit. Mix thoroughly.
- Rinse red potatoes in a colander. While in the colander drizzle a little bit of olive oil and sprinkle with salt. Add red potatoes to the electric pressure cooker- they should make a nice "layer" in the electric pressure cooker.
- Add chicken thighs on top of red potatoes.
- Cut andouille sausage into 1.5" pieces and add on top of the chicken thighs.
- Cut corn in half and put into the _______________. (the answer is electric pressure cooker)
- It is all about the layering of the ingredients. The stuff you want that needs to cook longer is on the bottom. The stuff that is a little more delicate is on top. I always try and make the layers as uniform as possible.
- Fire up the pan you cooked the chicken thighs in. Don't rinse! You are going to use all the chicken drippings to make some broth. Add 1 cup of water and 1 chicken bouillon cube. Bring to a quick simmer. Stir until cube melts. Mix and then pour over corn on the cob.
- Sprinkle a good coating of Tony Chaceres Creole Season onto the corn on the cob. I like rotate the corn so I get them nice and coated with the seasoning.
- Push the two Bay Leaves between the corn. Make sure to remove these later. Trust me, you don't wanna eat these!
- Put the lid onto the pressure cooker. Turn it on - put on high pressure for 9 minutes. Just and FYI - it takes about 10 minutes for the pressure cooker to reach the proper pressure to cook.
- Once the pressure cooker is done you are going to do what is called a "Quick Pressure Release". On my electric pressure cooker there is a valve on top that I turn to "steam". This releases a bunch of steam and the pressure that was in the cooker. Let set for 10 minutes before you open to serve.
- Cook the Shrimp - while the pressure cooker is resting for 10 minutes you will cook the shrimp in the same pan you did the chicken. Make sure shrimp is defrosted and ready to cook. Sprinkle with a generous portion of Old Bay Seasoning. Add a little olive oil to the pan - heat up on a medium heat and add shrimp. Cook for a couple minutes on each side. (shrimp cooks super fast - cook until they turn pink)
- After 10 minutes open the pressure cooker and begin serving everything up! I like to separate everything out - makes for an impressive presentation.
- The rice will be in a lot of sauce. I used mesh strainer to separate the rice. I like to serve up the sauce too. It's yummy to pour over everything.
- I made a cajun ketchup to dip everything in. Just take some regular ketchup and add some of the Tony Chaceres Creole Seaoning - just put enough in until it tastes good.