• 1 Tbs. vegetable oil
• 10 ounces boneless, skinless chicken breasts, cut into 3/4 inch strips
• 1/2 lb. andouille sausage, or other spicy sausage, sliced
• 6 ounces shrimp, peeled and deveined
• 2 tsp. Creole seasoning
• 1 tsp. dried thyme
• 1/8 tsp. cayenne
• 1 onion, chopped
• 1 green bell pepper, seeded and chopped
• 3 celery ribs, sliced
• 1 cup long grain white rice
• 1 lb. crushed tomatoes, undrained
• 1 cup chicken stock
• 3 Tbs. fresh parsley, minced

Heat oil in a pressure cooker over medium high heat. Add chicken, sausage and shrimp. Season with half the Creole seasoning, half the thyme and half the cayenne. Cook 3-4 minutes uncovered, stirring frequently, until chicken is cooked throughout. Remove chicken, sausage and shrimp with a slotted spoon and set aside. Add onion, bell pepper, celery and remaining Creole seasoning, thyme and cayenne. Cook 4-5 minutes, stirring frequently until vegetables soften. Add rice, tomatoes with their juice and stock. Secure cover and bring to high pressure. Reduce heat and cook 8 minutes at stabilized pressure. Release pressure stir in chicken, sausage, shrimp and parsley. Cover tightly and let stand 5 minutes. Season with salt and cayenne to taste.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 411, fat 15.5g, 34% calories from fat, cholesterol 109mg, protein 30.9g, carbohydrates 36.5g, fiber 3.1g, sugar 3.6g, sodium 759mg, diet points 9.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.0, Bread: 1.5, Lean meat: 0.9, Fat: 2.3, Sugar: 0.0, Very lean meat protein: 2.7

  view detailed nutritional information

The recommended wines are: Burgundy, Chardonnay, or Pinot Blanc.