Jambalaya
30-60 min, 8 servings, american, andouille sausage, bay leaves, brown rice, canola oil, celery, celiac, chicken breast, contributed, cook 18 min, cups water, dairy free, diced tomatoes, gluten free, green bell pepper, jumbo shrimp, main course, medium, old bay seasoning, onion, prep 15 min, pressure cook, red bell pepper, red pepper, sliced scallions, thyme, Time Inc.
Ingreadient
- 1 teaspoon canola oil
- 1 1/2 cups andouille sausage
- 1 pound chicken breast
- 2 1/2 cups water
- 1 1/4 cups brown rice
- 1 cup onion
- 1 cup red bell pepper
- 1 cup green bell pepper
- 1 cup celery
- 1 teaspoon thyme
- 1/4 teaspoon red pepper
- 3 bay leaves
- 2 teaspoons Old Bay seasoning
- 1 pound jumbo shrimp
- 12.5 ounces diced tomatoes
- Sliced scallions
Direction
- Press Sauté function on the Instant Pot and use Adjust to select “More” mode. When the word “Hot” appears, swirl in oil.
- Add sausage to uncovered instant pot, cooking for 4 minutes or until browned, stirring frequently. Remove sausage from cooker.
- Add in chicken to instant pot; cooking for 2 minutes on each side or until lightly browned.
- Stir in 2 1⁄2 cups water and next 8 ingredients on the list to the Instant Pot (brown rice through bay leaves). Close and lock the lid of the Instant Pot.
- Turn the steam release handle to “Sealing” position. Press Manual; select “High Pressure,” and use [-] or [+] to choose 18 Minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release.
- Stir in sausage, Old Bay seasoning, shrimp, and tomatoes.
- With lid off, press Sauté, and use Adjust to select “More” mode. When mixture comes to a boil, turn the Instant Pot off.
- Press Sauté, and use Adjust to select “Normal” mode. Simmer 5 minutes or until shrimp are done, stirring frequently. Turn cooker off. Remove inner pot from cooker; let stand 15 minutes before serving.
- Divide jambalaya among 8 bowls . Garnish with sliced scallions, if desired. Enjoy!
