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Recipe Type:  One Pot Meals
Servings  4
8  ounce  Andouille sausage, cut into 1/4-inch thick slices   
1.5  pound  Skinned boneless chicken thighs   
1  pound  Medium shrimp  
2  cup  chicken stock  
0    vegetable oil  
6  ounce  All purpose flour  
1    Medium onion, chopped   
0.5    Green bell pepper,chopped   
2    Celery ribs, diced   
3  clove  garlic, minced  
2  tablespoon  Filé powder   
2    Bay leaves   
1  tablespoon  Worcestershire sauce   
2  teaspoon  Old bay seasoning   
0.5  teaspoon  Teaspoon dried thyme  
0.5    To 1 teaspoon hot sauce   
4    Green onions, sliced reserve half for garnish   

  1. Place the inner pot into the Pressure Cooker. Press the Soup/Stew button. Set time to 15 min.
  2. Add oil cook sausage and chicken until browned. Set aside.
  3. Add enough oil to drippings in to measure 1/2 cup. Add flour, and cook, stirring constantly, 2-3 minutes.
  4. Stir in onion, bell pepper, and celery; cook, stirring often, 2-3 min Add Chicken stock chicken, sausage and remaining ingredients. 
  5. Place the lid on the Pressure Cooker, lock the lid and switch the pressure release valve to closed.
  6. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL Button. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
  7. Serve.