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This Jambalaya came out amazingly flavorful! Be sure to adjust the creole seasoning to your tolerance of spicy foods! |
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| 2 Tblspn | Cooking (Vegetable or Canola) Oil |
| 12 oz | Andouille Sausage, cut into rounds or smaller - even ground is okay |
| 1 lb | Chicken, boneless, skinless, 1" pieces |
| 1 Medium | Green Bell Pepper, diced |
| 1 Medium | Onion, diced |
| 1 Stalk | Celery, chopped |
| 5 cloves | Garlic, minced |
| +/- 1 Tblspn | Creole Seasoning (plus or minus based on tolerance of spicy food - 1 Tblspn is a spicy mild |
| 1 tsp | Thyme, dried (or other leafy spice) |
| 2 | Bay Leaves |
| 3/4 cup | Chicken Broth |
| 1 x 14oz can | Diced Tomatoes, with juices |
| 1 cup | Rice, Long Grain |
| 1 dash | Salt and Pepper (to taste) |
| Directions: |
In the instant pot, saute the chicken and sausage in the oil. Cook for 5 minutes or until chicken is white, scraping the bottom to get any bits that stick. Remove and drain in paper towels. Add the bell pepper, onion and celery and saute for 5 minutes or until they are soft. Add the garlic., thyme (or other seasoning), bay leaves, chicken and sausage, rice, tomatoes and chicken broth. Stir to combine and pressure cook for 10 minutes with 5 minutes natural release. Stir and serve. |
| Notes: | |
Steve's Cookbook
Chicken and Sausage Jambalaya - Instant Pot
- Steven Weise