Pressure Cooker Low Carb New Orleans Jambalaya, originating from the French Quarter a/k/a "creole" & "red" jambalaya is made with andouille, chicken and shrimp.
Also referred to as just the "trinity," the Holy Trinity is just peppers, onions and celery.
In Creole and Cajun cooking, the base of many dishes like jambalaya, gumbo and étouffée (shellfish served over rice) always start with a trinity or Holy Trinity.
Additional Ingredients if using White Rice
1 cup chicken broth
16 ounces rinsed rice
Add the extra ingredients in prior to adding bay leaves.
Tips and Tricks
Hot Pot, cold oil.
Dice the celery smaller than the onions and peppers for even cooking.
Use large chunks of chicken to prevent over cooking. Add one minute of pressure cook time if using dark meat.
Leave shells and tails on shrimp for more flavor.
Break cauliflower into pieces and place in food processor. Pulse just a few times for perfect cauliflower rice. There is no need to spend extra money on a bag of already riced cauliflower.