![]() Remove the sausage from the pan, and reserve the drippings. Add 1 tablespoon peanut oil, and then brown the sausage. If you like it more solid, add the whole 2 cups of rice. Heat a large, heavy, dry stockpot or Dutch oven over high heat. I like my jambalaya to be a little more liquidy so I add just 1-½ cups rice. Rice - any long-grain rice will work including jasmine and basmati. The addition of oregano, thyme, and bay leaves are the perfect herbal complement to the tomatoes. Holy Trinity/Garlic - and what would Louisiana cooking be without this wonderful, flavorful vegetable trio of bell peppers, onion and celery.Ĭreole Seasoning - brings a rustic flavor with a kick to the dish. Sausage - I like to use andouille to reflect its Louisiana cajun heritage but other sausages will work here as well 1 red bell pepper, cored and diced 1 cup seeded and diced tomato 3 garlic cloves, minced 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne 2 teaspoons diced fresh oregano 1 teaspoon. Add strained tomato mixture, 1/4 cup reserved tomato liquid, Cajun seasoning, salt, and rice to pan, scraping pan with a wooden spoon to loosen browned bits. If using bone-in chicken, take the chicken out at the end of cooking and shred it off the bone then return it to stockpot. This all-in-one recipe for Instant Pot Jambalaya is made with chicken, andouille sausage, shrimp, and rice, for a flavorful meal that is ready in under 30 minutes. ![]() ![]() Chicken - any type of chicken, be it chicken thighs, breasts or whole cut-up chicken, can be used here but I prefer to cut mine up prior to cooking. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |