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Creole-Style Stewed Shrimp & Andouille

Creole-Style Stewed Shrimp & Andouille

Creole-Style Stewed Shrimp & Andouille

Recipe Type: Emeril Pressure Air Fryer

Servings: 8

Ingredients

  • 1 can (28 oz.) diced tomatoes, undrained
  • 1 pound fully cooked andouille sausage links, cubed
  • 0.5 pound boneless skinless chicken breasts, cut into 1-in. cubes
  • 1 can (8 oz.) tomato sauce
  • 1 cup diced onion
  • 1 small sweet red pepper, diced
  • 1 cup Chicken broth
  • 1 celery rib with leaves, chopped
  • 2 tablespoon Tomato paste
  • 2 tablespoon dried oregano
  • 2 teaspoon Cajun seasoning
  • 1 Garlic cloves, minced
  • 2 Bay leaves
  • 1 teaspoon Louisiana-style
  • 0.5 teaspoon dried thyme
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 0 Hot cooked rice

Directions

1. Combine the first 16 ingredients in inner pot. Cover with glass lid. Press slow cook function; select poultry setting. Set to medium cook time (6 hours). Start.

2. Cook until chicken is no longer pink. Stir in shrimp. Cover; cook 30 minutes longer or until shrimp turns pink. Discard bay leaves. Serve with rice.