Pressure Cooker Cajun Pastalaya You Gonna Love
A rich and creamy Cajun pastalaya featuring shrimp, chicken, and Andouille sausage, all cooked perfectly in a pressure cooker to lock in Southern flavor and warmth.
Equipment
- 1 Skillet
- 1 Large pot
Ingredients
Main ingredients
- 12 oz linguine
- 2 tablespoon butter divided
- 0.75 lb shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 boneless skinless chicken breast diced small
- 0.75 lb Andouille sausage thinly sliced (about 3 links)
- 1 medium onion diced
- 0.5 cup green bell pepper diced
- 0.5 cup red bell pepper diced
- 1 stalk celery diced
- 3 cloves garlic minced
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon oregano
- 0.5 teaspoon thyme
- 1 tablespoon Worcestershire sauce
- 1 cup diced tomatoes
- 1 tablespoon tomato paste
- 0.75 cup chicken broth
- 0.5 cup heavy cream
- 3 green onions sliced for garnish
- salt and pepper to taste
Instructions
Instructions
- Bring a large pot of salted water to a boil and cook pasta to al dente. Reserve ¼ cup of cooking liquid, then drain and set aside.
- Melt 1 tablespoon butter in skillet over medium-high heat. Season shrimp with salt and pepper, sauté for 2-3 minutes until pink. Remove and set aside.
- Add olive oil to skillet. Cook chicken pieces until no longer pink, about 4-5 minutes. Remove and set aside with shrimp.
- Add remaining butter and cook Andouille sausage, onion, bell peppers, and celery until sausage browns and vegetables soften, 4-5 minutes.
- Add garlic, paprika, garlic powder, oregano, and thyme. Sauté for 30 seconds. Stir in Worcestershire, diced tomatoes, tomato paste, and broth. Simmer for 3 minutes.
- Add cream, return shrimp and chicken, add pasta and reserved liquid. Simmer another 2-3 minutes. Top with green onions and serve hot.
Notes
For best results, carefully monitor pressure build-up and release. Use a quick release after shrimp cooks to avoid toughness. Freeze leftovers or refrigerate up to 3 days.