Jambalaya

Use an eight-quart pressure cooker

2 tablespoons organic extra virgin olive oil
1 pound boneless, skinless chicken thighs, cubed
1 pound link smoked andouille sausage, sliced a quarter-inch thick

I medium chopped onion
1 cup chopped celery
2 cups okra, sliced quarter-inch
1 jar fire-roasted red pepper, cut into quarter-inch cubes

2 minced garlic cloves
1 tablespoon garlic salt
1 tablespoon coarse black pepper
1 tablespoon chili powder

3 cups Bonavide organic chicken broth
1 can organic 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

1/4 cup chopped chives or parsley for garnish

Turn the pressure cooker 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, tomatoes, rice, seasonings, and stock. 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.