My jambalaya recipe underwent another variation recently after I bought the Instant Pot pressure cooker. Looking online to find adjustments for ingredient ratios and cooking time for the pressure cooker, I noticed there were lots of recipes with a can of chopped tomatoes. My notes from the New Orleans School of cooking indicate that there are “red” and “brown” varieties of jambalaya. The red added paprika and tomato juice, and the brown used Kitchen Bouquet. I left mine as the original “pasty white” variety.
Typically, the sausage and chicken are cooked on the sauté setting in the Instant Pot but I prefer to send the spouse outside to cook it on the barbecue. As long as his cocktail is ready when he returns, he really doesn’t mind.
This recipe works well with substitutions. Leftover chicken or a roasted chicken from the market, Italian sausage in place of Andouille, adding or subtracting vegetables all work well.
- 1.5 cup rice
- 1.5 cup chicken broth
- ¼ cup dry sherry (Fairbanks)
- 1 teaspoon minced garlic
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 stalks of celery (and/or celery tops), chopped
- 1 teaspoon Tony Chechere Creole Seasoning
- 2 chicken pieces (i.e. breast or thigh) cut to bite-size
- 2 sausages cut ¼ inch round
- Send your spouse out to the barbecue to cook the chicken and sausage. Cut to size after cooking.
- Sauté bell pepper, celery, and onion in the Instant Pot for a couple of minutes.
- Add rice, broth, sherry, garlic and seasoning.
- Set the Instant Pot for 8 minutes, natural release for 5 minutes, then quick release.
- Stir in the chicken and sausage and heat on the Keep Warm setting for 5 minutes.