- Set Ninja Foodie to sear (if using a pressure cooker without the sear function, use a pan over stove) and add the olive oil
- Add the chicken tenders (or chopped pieces) and cook 5 minutes on each side (or about 5 minutes total stirring if using cubed chicken pieces)
- Add the onions, peppers, celery and garlic (plus more oil if it appears to need it) and cook for another 2 – 3 minutes
- Add the seasonings, chicken broth and bay leaves
- Add the sausage
- Add the tomatoes and rice
- Now add the pressure cooker lid and set the Ninja to the pressure cook function on high. Set to 7 minutes for white rice and 20 minutes for brown rice.
- While that is cooking, bring a pot of water to a boil and add bay seasoning or cajun seasoning.
- Add the shrimp and cook (I cook for about 5 minutes for “well done” shrimp beyond the suggested 145 degree cooked temp)
- Drain and cool shrimp and set aside
- Once the 7/20 minutes is up, allow pressure to naturally release for 10 minutes, then quick release
- Stir in the cooked shrimp to coat and add any hot sauces to your liking then serve!
Ingredients
- <ul>
- <li>2 tbsp olive oil</li>
- <li>1 – 1.5 lb chicken tenders or breast/thigh cut into 1 – 2 inch pieces (I use chicken tenders because they break down nicely during cooking)</li>
- <li>2 – 4 cooked andouille sausage</li>
- <li>1 lb shrimp (thawed cooked or uncooked, I prefer uncooked)</li>
- <li>1.5 cups white or brown rice (if brown see notes in parenthesis)</li>
- <li>1 onion</li>
- <li>2 jalepenos or other chili peppers</li>
- <li>2 stalks celery</li>
- <li>3 cloves garlic</li>
- <li>1 tsp thyme</li>
- <li>2 tsp cajun seasoning</li>
- <li>2 tbsp cajun seasoning or old bay (if cooking shrimp)</li>
- <li>14.5 oz can of diced or stewed tomatoes</li>
- <li>1.75 cups chicken broth (2 cups if using brown rice)</li>
- <li>2 bay leaves</li>
- <li>hot sauce to taste</li>
- </ul>
Diet(s): Gluten-free