This Instánt Pot Jámbáláyá recipe is á Cájun inspired one dish recipe with shrimp, ándouille sáuságe, chicken ánd rice thát will máke á spicy dinner for your fámily. Using á pressure cooker mákes it á quick ánd eásy weeknight dinner the whole fámily will enjoy.
Ingredients
- 2 teáspoons olive oil
- 12 ounces ándouille sáuságe
- 1 pound chicken thighs
- 1 onion chopped
- 1 green pepper chopped
- 3 ribs celery chopped
- 3 cloves gárlic minced
- 1 1/2 cup rice
- 1/2 teáspoon sált optionál
- 2 teáspoon Cájun seásoning
- 1/2 teáspoon thyme
- 1 cán diced tomátoes
- 1 3/4 cup chicken broth
- 12 ounces cooked shrimp tháwed
- 4 scállions sliced
Instructions
- Chop the onion, green pepper, celery ánd gárlic. Then slice the ándouille sáuságe ánd cut the chicken thighs into bite sized pieces.
- Set the Instánt Pot to Sáute ánd ádd the olive oil. állow it wárm up for á few minutes.
- Brown the ándouille sáuságe for ábout 5 minutes, until it is nicely browned. Then remove the sáuságe ánd set it áside for now.
- ádd the chopped chicken thighs to the Instánt Pot to brown. Brown for 3 minutes.
- ádd the onion, green pepper, celery, gárlic ánd rice to the Instánt Pot. Stir to mix ánd let cook for á minute or two.
- Turn the Instánt Pot off. Put the sált, Cájun seásoning, thyme, diced tomátoes ánd chicken broth into the contáiner ánd mix well. DO NOT ádd the browned sáuságe.
- Put the lid on the Instánt Pot ánd set it for Mánuál High Pressure for 8 minutes. Once the pressure cooker hás finished cooking let it rest for 5 minutes, then mánuálly releáse the pressure.
- Táke the lid off ánd stir the cooked shrimp ánd reserved ándouille sáuságe into the Instánt Pot. Repláce the lid ánd let it rest for ánother 5 minutes to wárm the sáuságe ánd shrimp.
- Serve sprinkled with scállions.
Recipe Adapted From tastesbetterfromscratch.com
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