Jambalaya

1 tablespoon butter

1 tablespoon olive oil

8 ounces link sausage, sliced

1 large boneless chicken breast, diced

1/2 onion, diced

1/2 bell pepper, diced

1 stalk of celery, diced

2 garlic cloves, minced

1 teaspoon Creole seasoning

1 teaspoon chili powder

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

1 cup chicken broth

1 (14.5 ounce) can petite diced tomatoes, undrained

1 cup long grain white rice

Add butter and oil to Dutch oven on stovetop set to medium-high. When butter melts, add sausage and chicken. Cook 2-3 minutes or until slightly browned. Add onion, bell pepper, and celery and cook another 3-5 minutes. Add garlic and cook additional minute, stirring to prevent burning. Season with Creole seasoning and chili powder; stir well. Add soy sauce, Worcestershire sauce, chicken broth, tomatoes, and rice. Stir well.

 

Place lid on Dutch oven. Turn heat to low and simmer for 18 minutes, until rice is done. Remove from heat and let sit for 5 minutes. Stir to fluff rice and serve.

 

Makes 5-6 servings.

INSTANT POT INSTRUCTIONS:

 

Turn on Instant Pot to sauté setting, add butter and oil. When hot, add sliced sausage and chicken. Cook 2-3 minutes or until slightly browned. Add onion, bell pepper, and celery and cook another 3-5 minutes. Add garlic and cook additional minute, stirring to prevent burning. Season with Creole seasoning and chili powder; stir well. Add soy sauce, Worcestershire sauce, chicken broth, tomatoes, and rice. Stir well.

 

Place lid on Instant Pot, making sure vent is closed. Turn to high on manual setting and set for 8 minutes.

When time is up, release steam and remove lid. Stir and let sit about 5 minutes before serving.

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