Chicken and sausage Jambalaya - Instapot recipe

Margina

2tbsp- vegetable oil

2lbs- chicken thighs cubed

1lb- andouille sausage sliced ¼inch

1lg- onion diced

1sm- bell pepper diced

2sm- celery rib diced

1tsp- fresh garlic chopped fine

½tsp- fresh thyme leaves (¼tsp dry)

8oz can- tomato sauce

14oz can- diced tomatoes

2cups- long grain rice

2 ½cups- chicken stock

2tsp- cajun or creole spice( more or less to taste)

1tbsp- hot sauce ( optional)

Chopped green onions to garnish

1) Set Instapot to saute. Add oil and sausage, brown 3 to 5 minutes. Add chicken and 1tsp seasoning blend. Stir and continue to brown. 3 to 5 minutes. Stir occasionally so chicken and sausage doesn't burn. Once brown add onion, peppers and celery, saute 2 to 3 minutes. Add garlic, diced tomatoes, thyme and rest of seasoning blend. ( hot sauce if using). Stir and cook another 2 minutes.

2) Add rice and stir about 1 minute until well coated. Add chicken stock and stir thoroughly.

3) Set Instapot to high pressure for 8 minutes and lock cover. ( 9 minutes if you like softer rice). After timer let sit for 5 minutes and then release remaining pressure manually. Carefully remove top and stir well. Add salt and pepper if needed.

4) Spoon into bowls and top with green onions.

Page footer