Ingredients: |
Ingredients: 1 tablespoon vegetable oil
1½ pounds boneless, skinless chicken breasts (I use chicken thighs), cut into 1-inch chunks
1 tablespoon Cajun seasoning
1 large onion, minced
1 green bell pepper, minced
1 stalk celery, minced
4 cloves garlic, crushed
½ teaspoon fine sea salt (or kosher salt)
1 teaspoon Cajun seasoning
¼ teaspoon cayenne pepper (optional, for extra heat)
½ teaspoon dried thyme
1 pound smoked sausage, sliced ½ inch thick (andouille sausage is best if you can find it)
1 cup white wine (or chicken broth)
1 cup long-grain white rice
2 cups chicken broth (or water)
½ teaspoon fine sea salt (if using homemade broth or water)
1 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
1 bay leaf
14- to 15-ounce can petite diced tomatoes (I use a can of Rotel tomatoes)
1 green onion, sliced thin, for garnish
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Directions: |
Directions:Brown the chicken in the Instant Pot: Heat 1 tablespoon of olive oil in an Instant Pot set to Saute mode - high until the oil is shimmering. (Or heat in a pressure cooker set to medium heat). Sprinkle the cubed chicken with 1 tablespoon cajun seasoning (or to your taste. 1 tablespoon is too spicy for me!), then add to the pot. Cook the chicken, without moving, until it is browned on the bottom, about 3 minutes.
Sauté the aromatics: Stir the onions, bell pepper, celery, and garlic into the pot with the chicken, then sprinkle with ½ teaspoon salt, 1 teaspoon Cajun seasoning (again, to your taste!), ¼ teaspoon cayenne pepper (if you want it very spicy), and ½ teaspoon dried thyme. Stir in the smoked sausage slices. Sauté everything, until the onion turns translucent, about 5 minutes, scraping the bottom of the pot occasionally with a flat-edged wooden spoon to loosen any browned chicken bits. Pour in the white wine, bring to a simmer, and simmer the wine for 1 minute.
Everything in the Pot: Stir in the rice and chicken broth (or water). Stir in the ½ teaspoon of salt (if using homemade broth or water), Tabasco sauce, Worcestershire sauce, and the bay leaf. Pour the diced tomatoes on top of everything, but don't stir.
Pressure cook for 4 minutes with a Natural Release: Lock the lid and cook at high pressure for 4 minutes in an Instant Pot, electric pressure cooker, or a stove top pressure cooker. (Use Manual, Pressure Cook, or Pressure Cook - custom mode set to 4 minutes in an Instant Pot). After the pressure cooking finishes, let the pressure release naturally, about 15 more minutes. (You can quick release any remaining pressure after 15 minutes.)
Serve: Unlock the lid and open the pot, lifting the lid away from you to avoid the hot steam. Discard the bay leaf, then stir the jambalaya to fluff up the rice. Scoop into serving bowls, sprinkle with the minced green onions, and serve, passing more Tabasco sauce at the table. Enjoy!
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Personal
Notes: |
Personal
Notes: This is a chopping heavy recipe, but it is deeee-licious. Serve with cornbread.
Be warned, this can be a very spicy recipe if you use all the cajun season and the cayenne pepper. If you like that kind of thing, then add away! I cut back on what's in the recipe and then put the Cajun seasoning on the table for people to put more on as they like.
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