Description
Recipe from Chef’s Easy Weeknight Dinners by Food & Wine
Ingredients
Scale
- 1 tablespoon canola oil (affiliate)
- 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 (affiliate)
- 14 oz can chopped tomatoes
- 3 scallions, chopped
Instructions
- 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!
Notes
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