Jambalaya

Recipe Instructions Heat the bacon in the pressure cooker over medium-high heat. Add the chicken, sausage, ham and shrimp. Season with part of total cayenne. Cook uncovered, stirring often, until the meat is partially cooked, 3 to 4 minutes. Remove with a slotted spoon and set aside. Cook the onion, bell pepper, celery, thyme, and cayenne in the pressure cooker stirring often, until the vegetables begin to soften, 4 to 5 minutes. Add the rice, tomatoes with their liquid, meat and stock or broth. Cover and bring up to high pressure. Reduce heat to stabilize pressure and cook 15 minutes. Release pressure. Season with salt and more cayenne to taste. This recipe yields about 10 servings.