Ingredients
- 2 to 3 pound whole chicken (cut up into 6ths)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 celery ribs, chopped
- 1 yellow onion (large onion, chopped)
- 4 garlic gloves, minced
- 4 carrots, sliced
- 3 pounds potatoes (6 medium potatoes, cut into 4ths)
- 1 cup pearl onions (white)
- 3 cups portabella mushrooms (baby portabellas, cut into 4ths)
- 6 cups chicken broth
- 14 ounces sausage ( andouille or kielbasa, sliced)
- 2 teaspoons Cajun seasoning (or creole seasoning, or more)
- 1 pinch dried thyme
- Salt and pepper ( add at the end)
How to Make
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Step 1: Heat butter and olive oil, over medium well, in the bottom of a heavy pressure cooker ( larger size).
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Step 2: Add the chopped onions, garlic and chicken - mix well and brown the chicken, turning frequently.
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Step 3: Add the rest of the ingredients - make sure the chicken stock comes almost over the top of the chicken ( add more broth in needed).
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Step 4: Bring up to pressure and cook for 30 minutes, turn off heat and allow the pressure to come down naturally.
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Step 5: Before serving , add some more salt and pepper if needed.
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Step 6: Serve with fresh crusty bread.
Tips & Variations
- Pressure cooker
We hope you enjoy this recipe!
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