Jambalaya In A Jiffy

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped celery
• 3 cloves garlic minced
• 1/2 sausage I use bratwurst cut in 1" chunks
• 1 cup brown rice uncooked, White rice will overcook
• 10 ounces diced tomatoes and green chilies
• 2 cups broth or stock
• 3 tablespoons tomato paste
• 8 ounces tomato sauce
• 1 tablespoon worcestershire sauce
• Cajun seasonings to taste
• hot sauce optional
• 1 bay leaf
• 1/2 shrimp frozen, cleaned and cooked

1. Heat the oil in the bottom of a 6 quart (or 6 Liter) pressure cooker over medium high heat. Saute rice to brown, then add onion, celery, garlic, and sausage. Stir often until rice is browned, about 2 minutes. Add all other ingredients except the shrimp. Stir to mix.
2. Secure the lid to the pressure cooker and bring to pressure according to the manufacturer's instructions. Cook under pressure 15 minutes, then remove from heat. Allow pressure to drop on its own for 10 minutes.
3. Release pressure according to the manufacturer's instructions then remove the lid. Caution: steam will be very hot! Stir in frozen shrimp then return pan to medium heat. Cook just until the shrimp are thawed and warmed (about 5 minutes). Remove bay leaf and serve!

olive oil, onion, celery, garlic, sausage, brown rice, tomatoes, broth, tomato paste, tomato sauce, worcestershire sauce, cajun, hot sauce, bay leaf, shrimp

Taken from www.yummly.com/recipe/Jambalaya-In-A-Jiffy-1660004 (may not work)