Thursday, August 23, 2018

INSTANT POT SHRIMP & SAUSAGE JAMBALAYA

I've got a recipe for you Instant Pot girls today!  But first...


#hiRyan

I just couldn't resist.  ;)
Anway.

Earlier this week, I posted about my jambalaya success in my Instagram stories and said I'd share the recipe soon so today's the day!  I'm so proud of myself, I'm not going to lie.  So far I've made mac-n-cheese, cheesy chicken spaghetti, "crack chicken" pasta and shrimp and sausage jambalaya.  

My attempt at mac-n-cheese was not great.  I left it in there a few minutes too long and it got gross.  #nobueno

But my cheesy chicken spaghetti and crack chicken pasta were both delish!  


(This is the Instant Pot I have.)


Also, in case you missed it, I posted about my first experience with the Instant Pot and the chicken spaghetti recipe HERE.

So this was actually my second time to make Shrimp & Sausage Jambalaya in the Instant Pot though. 

 The first time, I followed this recipe except I subbed shrimp for chicken because it's what I had.  It turned out perfectly but there was SO much chopping and prep work and....just no.  I am not a fan of cooking.  It's not so much the actual cooking but all the prep, the handling of the raw meat, the waiting, all the dishes that then need to be washed and the counters that need to be disinfected.  But don't get me wrong.  I DO cook.  I just don't enjoy it.  I'd rather be doing almost anything else.

So when I heard "Instant" pot, I really thought all of these recipes would be fairly "instant".  Right?!  Yeah no.

All the chopping of the veggies and sausage took what felt like forever.  And then you have to wait 10-15 minutes for the pot to even come to pressure before it actually starts to cook.  I don't know about you but none of that sounds "instant" to me.

Since we loved how this tasted though, I decided to try it again this week but with one small change to take away a ton of prep work.

THE ADAPTED RECIPE


This time, I used about a bag and a half of frozen Seasoning Blend instead spending all that time chopping peppers, onions, and celery.  (I could have used two full bags. I was just wingin' it that first time.  I'll probably use two next time.)  This worked PERFECTLY, friends.  Save yourself the trouble and grab a couple of packages of the seasoning blend.  It's got the peppers, onions, and celery already chopped.  It's amazing.

I snapped a picture while I was getting everything set out.  This isn't everything you'll need but I wanted you to see what the Seasoning Blend looks like in case you aren't familiar.  (I get mine at Walmart.)


So here's the newly adapted recipe that I've tweaked and will use from now on.  You could easily substitute chicken (cut into bite size pieces) instead of shrimp or sausage if you wanted.

INSTANT POT SHRIMP & SAUSAGE JAMBALAYA

Ingredients
  • 2 Tablespoons oil, divided
  • 12-14 ounces andouille sausages cut into 1/4 in. thick slices (I use Butterball Smoked Turkey Sausage)
  • 12oz raw shrimp (thawed, deveined, tail off, cut in half)
  • 2 10oz bags frozen Seasoning Blend
  • 3 cloves garlic, minced (about 1.5 teaspoons)
  • 2 teaspoons Cajun seasonings (I use Tony Cacheres) 
  • 1 teaspoon dried basil

  • ½ teaspoon granulated sugar
  • 1 1/2 cups long grain white rice
  • 14.5 ounce can diced tomatoes, undrained (I use Mild Rotel)
  • 1 3/4 cups low-sodium chicken broth
  • 1/2 teaspoon kosher salt
Instructions
  1. Turn instant pot to saute setting. Add 1 tbsp oil. Once hot, add sausage slices, cooking until browned, about 2-3 minutes per side. Transfer to a paper-towel-lined plate.
  2. Add remaining 1 tbsp oil to the pot.
  3. Add the shrimp and cook for a few minutes, until pink and curled. Transfer shrimp to a paper-towel-lined plate.
  4. Dump in your frozen seasoning blend and garlic.  Saute for 3-4 minutes. (It will cook more in the pressure cooker.)  Turn instant pot off.
  5. Add the Cajun seasoning, sugar, dried basil, thyme, tomatoes with their juices, chicken stock, salt, and rice.  
  6. Add back the sausage and shrimp.  Stir to combine.
  7. Secure the instant pot lid and turn the valve to sealing.
  8. Cook on Manual High Pressure (Pressure Cooker setting) for 5 minutes. Instant Pot will need 10-15 minutes to come to pressure until the timer kicks in.  When the timer beeps after the 5 minutes is up, allow the pressure to naturally release for 5 minutes, and then quick release the remaining pressure.
  9. Carefully open the lid and gently fluff the rice with a fork. Taste the rice and if needed, put lid back on for another minute until rice is perfect.  




I didn't take pictures of each step but here's what it looked like once I took the lid off when it was finally time.

Yum!!


Both the original recipe and my new recipe got a big thumbs-up from my Louisiana-born hubby which is why I feel ok passing it along to y'all. :)

I wish I had a pretty picture to show you but...I don't. Ha!  This is the best I've got this time around.  Hopefully, the taste will make up for it.


And before I go, I have a few finds that's I've posted over in my Facebook group that I think you might like!  Some of these are for a very limited time only so grab them while you can!

These microfiber washcloths that I've been raving about for the past week or so are on sale right now for just $9.99!  They come in a 7-pack, are a little oversized (12x12) and each one is embroidered with a day of the week.  Did I mention they are crazy soft and THE BEST at getting all that makeup off your face!?!  I use them with my latest favorite gel cleanser (skincare post/review coming tomorrow!) and they just make me happy.  #itsthelittlethings



These pretty little desk calendars are only available for another day so I wanted to share because I LOVE a good desk calendar.  



I work at my desk/work table all day so it's so much easier for me to just glance down and see my calendar or jot down notes or reminders on it.  I know teachers love these too!  

So head HERE and grab one of these for just $8.95!!  They are dated all the way through 2019.

And then there's this adorable mug that is making me long for fall!!  I'm already burning my fall candles so why not start drinking out of a fall mug?  ;)




We may be months away from sweater weather but those pumpkins are coming out soon whether it's 100 degrees outside or not!

See you back here tomorrow for a fun skincare post where I'm reviewing a new-to-me product line!


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5 comments

  1. Jambalaya looks delicious!! And can’t wait to read what you think about that Drunk Elephant skincare!

    ReplyDelete
  2. I'm going to try this recipe!!! Wish me luck!

    ReplyDelete
    Replies
    1. Girl, if I can do it, you don't even need luck! hahaha

      Delete
  3. Looks yummy! I love my Pressure Cooker. The hubs will love this dish.

    ReplyDelete
  4. Anonymous2:27 AM

    Yeah bookmaking this wasn't a bad decision outstanding post!

    ReplyDelete

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