SEASONING FOR JAMBALAYA RECIPES

Steps:

• Press [Sauté] fucntion on the Instant Pot and use [Adjust] to select “More” mode. When the word “Hot” appears, swirl in oil.
• Add sausage to uncovered instant pot, cooking for 4 minutes or until browned, stirring frequently. Remove sausage from cooker.
• Add in chicken to instant pot; cooking for 2 minutes on each side or until lightly browned.
• Stir in 2 1⁄2 cups water and next 8 ingredients on the list to the Instant Pot (brown rice through bay leaves). Close and lock the lid of the Instant Pot.
• Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure,” and use [-] or [+] to choose 18 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release
• Stir in sausage, Old Bay seasoning, shrimp, and tomatoes.
• With lid off, press [Sauté], and use [Adjust] to select “More” mode. When mixture comes to a boil, turn the Instant Pot off.
• Press [Sauté], and use [Adjust] to select “Normal” mode. Simmer 5 minutes or until shrimp are done, stirring frequently. Turn cooker off. Remove inner pot from cooker; let stand 15 minutes before serving.
• Divide jambalaya among 8 bowls . Garnish with sliced scallions, if desired. Enjoy!

Steps:

• Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
• Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
• Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
• Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.