Delicious Jambalaya

A no-seafood recipe for Jambalaya with a pressure cooker

Yum! Just made this today and it’s a keeper. I’m sure it’ll be even better with chicken but I didn’t have any to use.

Ingredients

• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon salt
• 1 teaspoon cajun spice
• 2 tbsp olive oil
• 1 1/4 cups jasmine rice
• 2 cups chicken stock (I used 2 cups water and bouillon)
• 4 cloves garlic, minced
• 1 large Spanish onion, diced
• 1 large red bell pepper, diced
• 1 lb. (4 pieces) andouille sausage, cut in half then diced
• 15-ounce can petite tomato sauce

Set the pressure cooker to saute, and put in the onions and olive oil. Cook until they’re translucent then add bell pepper and all the other spices and the sausage.

Add everything else and put the bay leaf on top. Set the pressure cooker for 4 minutes on high, then let it cool off for at least 15 minutes before releasing the lid.

The recipe makes enough for about 4 hungry people, or 3 hungry people and 3 lunches the next day, or 6-8 people with regular appetites, or 10 people who are eating something else alongside it.