Pressure Cooker Cajun Chicken and Sausage Stew
This is a delicious recipe - my own ( based loosely upon some internet recipes) . You can use more or less cajun seasoning to your liking since its spicy. I serve this with fresh bread and white rice. The Cajuns might use Andouille sausage with this but I really like the hillshire lite smoked sausage ( its even better than the non-lite version, in my opinion).
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INGREDIENTS
Nutrition- 2 -3lbs whole chicken breasts, with bone cut into smaller pieces
- 2tablespoons butter
- 1tablespoon olive oil
- 2
- 1
- 4
- 4
- 6
- 1cup white pearl onion
- 3
- 6cups chicken broth
- 14
- 2teaspoons tony charchere cajun seasoning
- 1pinch thyme
- salt and pepper
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DIRECTIONS
- Heat butter and olive oil, over medium-well, in the bottom of a heavy , larger size, pressure cooker.
- Add chopped onions and garlic. Add chicken and mix up. Brown chicken ( mixed with the onions/garlic) by turning frequently.
- Add all the other ingredients. The chicken stock should come up almost to the top of the ingredients so that they are almost covered. Add more chicken broth if necessary. Make sure that the pressure cooker is no more than 2/3 full.
- Bring up to pressure and cook for about 45 minutes. Turn heat off and let the pressure come down naturally ( about 20 plus minutes give or take).
- Before serving-adjust seasoning with additional slat and pepper if necessary.
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