This Instant Pot Chicken and Sausage Jambalaya is SO Good!
After just getting back from visiting my parents over the holidays, I am once again reminded what an incredible cook my mom is. She’s the best in the world, I’m telling you! While she has always made all kinds of dishes from many cuisines, I would say her specialty was Southern food. My mom was the daughter of a military man, so even though she moved around a bunch, she mostly grew up living in the Southern United States and this is where both her parent’s families were as well.
Because of this my mom made some of the best southern food imaginable--everything from fried green tomatoes, Tex-Mex casseroles, fried okra, to spicy shrimp gumbo. She knows how to season things perfectly--something that is not as easy as it sounds, I have learned! Her gumbo was something that was dreaded by most of my siblings, but not me! I always looked forward to this spicy and very unique dish! She is probably who introduced me to falling in love with different flavor combinations from different cuisines. Because of her I love venturing out and trying out all sorts of new flavors and spices from all kinds of things like Indian, Mongolian, Mediterranean and Peruvian food, just to name a few.
I wasn’t sure if I was going to be able to get my kids on board with my mom’s gumbo recipe, but for similar flavors, I opted to go the jambalaya route. Jambalaya is an American Creole and Cajun rice dish with French, Spanish and African influence, which consists mostly of rice, spicy sausage (usually andouille), chicken, sometimes shrimp and is cooked with the holy trinity of Cajun and Creole cooking--onion, bell pepper and celery. There are two different kinds of jambalaya--Creole vs. Cajun. This is more of a Creole jambalaya, which is the one that is more popular in the New Orleans area--Cajun is known to be more popular in the rural parts of Louisiana. Creole jambalaya uses tomatoes and has a more red hue, whereas Cajun is typically spicier and has a brown hue.
I got this recipe from the blog, MadeFromScratch.com, and I hope you enjoy this recipe as much as we did! It was a big hit from all of us and was so easy to throw together on a busy week night. I love sharing those kind of hidden jem recipes with you guys that are easy and have tons of flavor! Have you made jambalaya or gumbo before or actually had it in New Orleans? I really want to go there someday, but for now I just need to make my own to get my fix! Are you a big fan of gumbo or jambalaya? Please share your thoughts in the comments below.
2 tablespoons oil , divided
12 ounces andouille sausages cut into 1/4 in. thick slices
1 boneless skinless chicken breast cut into small pieces
1 yellow onion , chopped
1 green bell pepper , seeded and chopped
3 green onions , chopped
3 ribs celery , chopped
3 cloves garlic , minced
2 teaspoons Cajun seasonings
1 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon granulated sugar
1 1/2 cups long grain white rice
1 can (14.5 ounces) diced tomatoes , undrained
1 3/4 cups low-sodium chicken broth
1/2 teaspoon kosher salt
Directions:
Add Recipe to Cook'n
blog comments powered by Disqus
Because of this my mom made some of the best southern food imaginable--everything from fried green tomatoes, Tex-Mex casseroles, fried okra, to spicy shrimp gumbo. She knows how to season things perfectly--something that is not as easy as it sounds, I have learned! Her gumbo was something that was dreaded by most of my siblings, but not me! I always looked forward to this spicy and very unique dish! She is probably who introduced me to falling in love with different flavor combinations from different cuisines. Because of her I love venturing out and trying out all sorts of new flavors and spices from all kinds of things like Indian, Mongolian, Mediterranean and Peruvian food, just to name a few.
I wasn’t sure if I was going to be able to get my kids on board with my mom’s gumbo recipe, but for similar flavors, I opted to go the jambalaya route. Jambalaya is an American Creole and Cajun rice dish with French, Spanish and African influence, which consists mostly of rice, spicy sausage (usually andouille), chicken, sometimes shrimp and is cooked with the holy trinity of Cajun and Creole cooking--onion, bell pepper and celery. There are two different kinds of jambalaya--Creole vs. Cajun. This is more of a Creole jambalaya, which is the one that is more popular in the New Orleans area--Cajun is known to be more popular in the rural parts of Louisiana. Creole jambalaya uses tomatoes and has a more red hue, whereas Cajun is typically spicier and has a brown hue.
I got this recipe from the blog, MadeFromScratch.com, and I hope you enjoy this recipe as much as we did! It was a big hit from all of us and was so easy to throw together on a busy week night. I love sharing those kind of hidden jem recipes with you guys that are easy and have tons of flavor! Have you made jambalaya or gumbo before or actually had it in New Orleans? I really want to go there someday, but for now I just need to make my own to get my fix! Are you a big fan of gumbo or jambalaya? Please share your thoughts in the comments below.
Instant Pot Chicken and Sausage Jambalaya
Instant Pot Chicken and Sausage Jambalaya made with andouille sausage, chicken, uncooked rice, bell pepper, onion, celery and spices, cooked in just one pan, for an easy dinner everyone will love. Author: Lauren Allen Recipe Type: American, Cajun Total Time: 40 mins
Prep time:
Cook time:
Serving size: 5
Calories per serving: 476
Ingredients:
Cook time:
Serving size: 5
Calories per serving: 476
2 tablespoons oil , divided
12 ounces andouille sausages cut into 1/4 in. thick slices
1 boneless skinless chicken breast cut into small pieces
1 yellow onion , chopped
1 green bell pepper , seeded and chopped
3 green onions , chopped
3 ribs celery , chopped
3 cloves garlic , minced
2 teaspoons Cajun seasonings
1 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon granulated sugar
1 1/2 cups long grain white rice
1 can (14.5 ounces) diced tomatoes , undrained
1 3/4 cups low-sodium chicken broth
1/2 teaspoon kosher salt
Directions:
Turn instant pot to saute setting. Add oil. Once hot, add sausage slices, cooking until browned, about 2-3 minutes per side. Transfer to a paper towel–lined plate.
Add remaining oil to the pot.
Add the chicken and cook for one minute, scraping up the browned bits from the sausage. Turn instant pot off. Add onion, bell pepper, celery, and garlic and cook for one minute.
Add the Cajun seasoning, dried basil, thyme, sugar and rice and stir to combine.
Add the diced tomatoes and their juices, chicken broth, and salt.
Secure the instant pot lid and turn valve to sealing.
Cook on Manual High Pressure for 5 minutes. When the timer beeps, allow the pressure to naturally release for 5 minutes, and then quick release the remaining pressure.
Carefully open the lid and gently fluff the rice with a fork. Add the sausages on top of the rice and return the IP lid to let the mixture rest for an additional 5 minutes. Stir lightly and enjoy!
Source: tastesbetterfromscratch.com
Add remaining oil to the pot.
Add the chicken and cook for one minute, scraping up the browned bits from the sausage. Turn instant pot off. Add onion, bell pepper, celery, and garlic and cook for one minute.
Add the Cajun seasoning, dried basil, thyme, sugar and rice and stir to combine.
Add the diced tomatoes and their juices, chicken broth, and salt.
Secure the instant pot lid and turn valve to sealing.
Cook on Manual High Pressure for 5 minutes. When the timer beeps, allow the pressure to naturally release for 5 minutes, and then quick release the remaining pressure.
Carefully open the lid and gently fluff the rice with a fork. Add the sausages on top of the rice and return the IP lid to let the mixture rest for an additional 5 minutes. Stir lightly and enjoy!
Source: tastesbetterfromscratch.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
Sources:
- www.flickr.com
- www.thespruceeats.com
- www.tastesbetterfromscratch.com
