Best 2 Pressure Cooker Forgotten Jambalaya Recipes

Jambalaya is a classic Louisiana dish. It's a one-pot meal that's packed with flavor and easy to make. This jambalaya recipe is made in a pressure cooker, so it's even quicker and easier than traditional methods. The recipe uses simple ingredients that you probably already have on hand, like rice, chicken, sausage, and vegetables.

There are three variations of this recipe included in the article:

1. **Classic Jambalaya:** This is the basic jambalaya recipe that uses chicken, sausage, shrimp, and the holy trinity (onion, celery, and bell pepper).
2. **Vegetarian Jambalaya:** This version is made with vegetables instead of meat. It's a great option for those who are vegetarian or vegan.
3. **Seafood Jambalaya:** This version is made with shrimp, crawfish, and crab. It's a great way to enjoy the flavors of the Louisiana coast.

All three recipes are easy to follow and can be made in under an hour. So whether you're a busy weeknight cook or you're looking for a fun weekend project, this jambalaya recipe is perfect for you.

Let's cook with our recipes!

PRESSURE COOKER JAMBALAYA (WITH PEPPERS & CELERY)

Pressure Cooker Jambalaya (With Peppers & Celery) image

I replaced my electronic pressure cooker so I'm on the hunt for a variety of good recipes for it. I found this one on a few different web sites but don't see it on Zaar. If you are using a regular stove top pressure cooker it should be fairly easy to adjust accordingly.

Provided by Mustang Sally 54269

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1/2 tablespoon oil
8 ounces andouille sausages, sliced
8 ounces boneless skinless chicken breasts, cut into 1-inch pieces
8 ounces shrimp, peeled & deveined (uncooked)
1 teaspoon creole seasoning (or essence spice)
1/2 teaspoon dried thyme leaves
1 dash cayenne pepper
1 onion, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
1 jalapeno pepper, finely chopped (optional)
3 stalks celery, sliced
1 teaspoon creole seasoning (or essence spice)
1/2 teaspoon dried thyme leaves
1 dash hot sauce (or cayenne pepper)
1 cup long grain white rice
2 cups canned tomatoes, undrained
1 cup chicken broth
3 tablespoons fresh parsley, minced (or 3 tsps dried)

Steps:

In an electric pressure cooker, set to browning mode & add chicken, sausage & shrimp. Stirring well after each addition.
Sprinkle meats with 1st amounts of the creole/essence seasoning, thyme & cayenne. Cook for 3 - 5 mins, stirring frequently, until chicken is cooked & shrimp has turned pink. Remove with a slotted spoon & set aside.
To the pressure cooker, add onion, garlic, peppers, celery along with remaining creole/essence seasoning, thyme & cayenne. Cook 4 - 5 mins, stirring frequently until vegetables are crisp-tender.
Add rice, tomatoes & broth; secure cover & bring to high pressure. Cook for 8 minutes
Release pressure, remove lid, then stir in parsley along with cooked meat/fish. Cover tightly & let stand 5 mins before serving.

FORGOTTEN JAMBALAYA

Forgotten Jambalaya image

During chilly months, I fix this slow cooker jambalaya recipe at least once a month. It's so easy...just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this easy jambalaya. -Cindi Coss, Coppell, Texas

Provided by Taste of Home

Categories Dinner

Time 4h50m

Yield 11 servings.

Number Of Ingredients 17

Ingredients

1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef or chicken broth
1 can (6 ounces) tomato paste
3 celery ribs, chopped
2 medium green peppers, chopped
1 medium onion, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice

Steps:

In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic, seasonings and pepper sauce. Stir in chicken and sausage. , Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 230 calories, Fat 13g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 1016mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.

Tips:

Use a good quality, flavorful broth. This will make a big difference in the overall taste of the jambalaya.
Don't be afraid to add some spice. Jambalaya is a spicy dish, so don't be shy with the cayenne pepper or other spices.
Cook the rice separately from the other ingredients. This will help to prevent the rice from becoming mushy.
Add the cooked rice to the other ingredients at the end of the cooking time. This will help to keep the rice from overcooking.
Serve the jambalaya with your favorite toppings, such as green onions, parsley, and hot sauce.

Conclusion:

Jambalaya is a delicious and versatile dish that can be made with a variety of ingredients. It's a perfect meal for a weeknight dinner or a weekend party. With a little planning and preparation, you can easily make a delicious pot of jambalaya that your family and friends will love. So next time you're looking for a flavorful and satisfying meal, give jambalaya a try.