Description
Spicy Louisiana chicken & sausage jambalaya beckons with bold Creole flavors that dance across your palate. Hearty rice, tender meats, and zesty seasonings combine in one skillet for a soulful meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 pound (450 grams) chicken thighs, boneless, skinless, cut into bite-sized pieces
- 1 pound (450 grams) smoked sausage, sliced (Andouille or kielbasa)
Vegetables and Aromatics:
- 1 medium onion, diced
- 1 bell pepper, diced (red or green)
- 2 celery stalks, diced
- 3 cloves garlic, minced
Additional Ingredients:
- 1 cup (200 grams) long-grain rice
- 1 can (14.5 ounces or 411 grams) diced tomatoes, with juices
- 3 cups (720 milliliters) chicken broth
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- Salt, to taste
- Pepper, to taste
- Chopped parsley, for garnish
Instructions
- Prepare the Instant Pot by activating the sauté function and heating olive oil for approximately 60 seconds.
- Brown sliced sausage until edges crisp and develop a rich caramel color, approximately 3-4 minutes. Transfer to a separate plate.
- Sauté aromatic vegetables – onions, bell peppers, celery, and minced garlic – until they become translucent and release their fragrant oils, about 4 minutes.
- Introduce chicken pieces into the pot, cooking until exterior turns golden and slightly sealed, around 2-3 minutes.
- Incorporate uncooked rice, diced tomatoes with their liquid, chicken broth, Cajun seasoning, thyme, salt, and pepper. Thoroughly mix ingredients to ensure even distribution.
- Secure the Instant Pot lid, ensuring the valve is positioned to sealing. Initiate pressure cooking at high temperature for 8 minutes.
- After cooking completes, allow natural pressure release for 10 minutes, then quickly release any remaining steam.
- Gently fluff the jambalaya, folding in previously browned sausage to distribute flavors evenly.
- Garnish with freshly chopped parsley and serve immediately while hot, capturing the vibrant Creole-inspired essence of the dish.
Notes
- Customize the spice level by adjusting the amount of Cajun seasoning for heat-sensitive palates.
- Swap chicken for shrimp or tofu to create a versatile protein alternative that suits different dietary preferences.
- Rinse rice thoroughly before cooking to remove excess starch and prevent a sticky texture in the final dish.
- Dice vegetables uniformly to ensure even cooking and consistent flavor distribution throughout the jambalaya.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 4g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg