Pressure Cooker Jambalaya | Blue Jean Chef - Meredith Laurence

Ingredients

• 1 tablespoon olive oil
• 1 pound Andouille sausage (cut into chunks)
• 2 boneless skinless chicken breasts (cut into ½-inch pieces)
• 1 onion (finely chopped)
• 2 stalks celery (finely chopped)
• 1 green bell pepper (finely chopped)
• 4 cloves garlic (minced)
• 1 teaspoon paprika
• ¼ teaspoon cayenne pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 bay leaf
• 1½ cups long-grain rice
• 2 cups chicken stock
• 1 (14-ounce) can chopped tomatoes
• 1 tablespoon tomato paste
• 6 ounces smoked ham (diced)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 12 large raw shrimp (peeled and de-veined)
• 4 scallions (sliced)