Jambalaya

This recipe was made in the 6 quart Instant Pot.

Reduced all the ingredients by half when making this in a 3 quart Instant Pot. The recommended fill line for rice, beans and grains in an Instant Pot is to fill the stainless insert just to the 1/2 full line and use a minimum of 1 1/2 cups of liquid in any size Instant Pot unless manual states differently.

Serves: 6 – 8

Package leftovers in serving sizes desired.  Label and date the container.

Ingredients

2 tbsp. olive oil

1 tbsp. garlic, minced

1 cup celery, chopped

1 cup onion, chopped

1 cup bell pepper, diced

2 cups fresh Crab or Shrimp

3 Chicken thighs, boneless skinless, cut in 1″ cubes

4 Andoule Sausage

2 cups Rice

28 oz Tomato Sauce

6 cups Chicken Broth

1 1/2 tsp Worcestershire  sauce

2 bay leaves

2/3 tsp Thyme

1 tsp Cajun or Creole Seasoning

1/4 tsp cayenne pepper

1/4 cup parsley, chopped

Directions

Turn unit to saute, when hot add oil.  Saute chicken until browned on all sides.

Add onions, celery, bell pepper and garlic, stir for 2 minutes.

Turn unit off.  Add remaining ingredients and stir.

Cook on manual setting high pressure for 8 minutes.  Let pressure release naturally

then turn the Instant pot off.  Open the Instant Pot, add fully cooked shrimp or fully cooked crab over the top of the rice.  Close the Instant Pot.  Keep pot turned off, let the  residual steam gently warm the seafood.

Garnish with chopped parsley.

 

 

 

 

 

 

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