Cajun Chicken and Sausage Jambalaya

  • 1 tablespoon avocado oil
  • 6 ounces andouille sausage, sliced
  • 1 yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1 cup long-grain white rice
  • 1 bay leaf
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground white pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1-1/2 cups chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 pound boneless, skinless chicken thighs cut into 1-inch pieces

  1. Select the saute setting on the Instant Pot and heat the oil. Add the sausage and cook, stirring occasionally, for about 5 minutes, until lightly browned. Add the onion and garlic and saute for about 3 minutes, until slightly softened. Add the rice, bay leaf, and spices and saute, stirring often, for 1 minute longer.
  2. Add the broth, Worcestershire sauce, and chicken and stir to combine, scraping down the sides of the pot to make sure all of the rice is covered with the cooking liquid.
  3. Secure the lid and set the pressure release to Sealing. Press the cancel button to reset the cooking program, then select the Poultry setting and set the cooking time for 10 minutes at high pressure.
  4. Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and serve the Jambalaya immediately.
  5. Optional: Add chopped bell pepper and/or celery with the onion. Serve with a bottle of hot sauce.

Recipe from the kitchen of The Essential Instant Pot Cookbook.


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