This pressure cooker sausage jambalaya is made in less than 20 minutes and is so packed with flavor that you’ll be craving it day after day!
Happy Monday guys! Oh wait, oops, Monday totally got away from me before I could get this post out to you! Happy Tuesday!!! That’s so much better than Monday anyways 😉 I can’t contain my excitement for this jambalaya today and am going to do my best to show you how completely yummy and amazing it is!
The number one reason you need to make this jambalaya in my book is that it’s a one pot meal! Hellloooooo no dishes. (That’s my husband talking, because let’s be honest, he does about 90% of our dishes anyways).
Everything is sauteéd right in the pressure cooker pot then cooked in less than 30 minutes and ready to be served! If you’re choosing to make this on the stove instead of with a pressure cooker, just add everything to a big stock pot and simmer until the rice is cooked.
The flavors of the andouille and breakfast sausage combined with all the yummy vegetables and simple spices make this one of my favorite dishes I’ve come across in a long time. It’s spicy, but not too spicy, tomato-ey but not too tomato-ey, and you feel better about yourself because you’re eating brown rice instead of white 😉 Wins all around!
Sooo, yesterday was the first day of summer. Hah! It’s basically been “summer” since we moved to Texas, but now it’s really real. Like, it’s been consistently in the 90’s for the last couple of weeks. We’ve been loving exploring all the amazing swimming holes around Austin and if we’re not swimming, we’re basically in air conditioning.
I’m torn on this jambalaya because it doesn’t exactly seem like a summer meal, but I think it’s gonna pop up again and again in our house the next couple of months because I don’t have to turn on my oven and I don’t have to spend time doing dishes in a hot sink! Hence, it’s a summer meal.
Soo, since summer is full on here, I’d love to hear your ideas for ways to cope! Do you stick it out and stay active outside? Do you hole up inside and work on projects? Do you spend every waking moment at the pool?? What do you do?? I’d love any and all ideas for hot weather activities, as I’m sure I’ll be running out of them by July!
As always, don’t forget to pin the recipe! Today is cooking day for next week’s blogs, so I’ll be updating on Instagram throughout the day to show you what’s going on in the kitchen.
See you there 🙂Print
Recipe from Chef’s Easy Weeknight Dinners by Food & Wine
- 1 tablespoon canola oil
- 3/4 lb andouille chicken sausage, sliced into 1/4 inch thick slices
- 1/4 lb italian breakfast sausage, casing removed
- 1 large onion, diced
- 1/2 green bell pepper, diced
- 2 celery ribs, diced
- 1 large garlic clove, chopped
- 2 cups brown rice
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 14 oz can chopped tomatoes
- 3 scallions, chopped
- In pressure cooking pot, saute sausage in oil, crumbling breakfast sausage as you go.
- As the pink begins to leave the breakfast sausage, add the onion, bell pepper, celery, and garlic.
- Saute for 5 minutes then turn off pressure cooker and add brown rice, bay leaf, thyme, salt, pepper, chicken broth, and tomatoes.
- Stir and lock lid, then set pressure cooker to 17 minutes at high pressure.
- When time is up, do a quick release, ladle jambalaya into a bowl and top with chopped scallions!
Disclosure: This post contains affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.
- Prep Time: 5 mins
- Cook Time: 25 mins