Jambalaya

Cook in an Eight Quart Instapot

2 tablespoons organic extra virgin olive oil

2 tablespoons garlic salt

1 large link smoked andouille sausage, sliced a quarter-inch thick (about a pound)

1 pound boneless, skinless chicken thighs, cubed

3 teaspoons Tony Chachere's Original Creole Seasoning

I medium chopped onion

1 cup okra, sliced quarter-inch

1 cup chopped celery

1 chopped medium green bell pepper

1 chopped medium red bell pepper

2 teaspoons minced garlic

3 cups water

3 tablespoons Organic Chicken Better Than Bouillon

1 can fire-roasted diced tomatoes

2 cups uncooked organic basmati rice

2 dried bay leaves

12 fresh thyme sprigs

1 pound medium peeled, deveined wild-caught raw shrimp

1 teaspoon Tony Chachere's Original Creole Seasoning

1/4 cup chopped chives or parsley for garnish

Turn on Sauté mode on high. Add olive oil. Sauté chicken until cooked.

Remove chicken and sauté sausage until heated throughout.

Remove sausage and sauté onion for five minutes.

Add okra, celery, and peppers. Continue to sauté for 5 minutes.

Add chicken, sausage, rice, creole seasoning, bouillon, and water. Stir well.

Top with bay leaves and fresh thyme.

Pressure cook on high for 7 minutes. Allow for nature release for 15 minutes.

Open pot. Remove bay leaves and thyme sprigs. Stir in raw shrimp and close the lid for ten minutes.

Garnish with chives or parsley.