Instant Pot Jambalaya

Instant Pot Jambalaya

4 tablespoons Olive Oil

12 ounces Sausage, preferably Andouille, cut into ¼-inch-thick slices*

1 cups Onion, chopped

2 medium Green Bell Peppers, seeded and chopped

2 medium stalks Celery chopped

2 Tab. Garlic Cloves, diced

4 teaspoons Cajun Seasoning

1 teaspoon ground Thyme

2-4 Bay Leaves

6-8 drops Tobacco sauce, or to taste

2 cups Long-Grain White Rice regular NOT instant rice

2-14.5 ounce can Diced Tomatoes undrained

2 Tab. Tomato Paste (optional)

4-6 cups Chicken or Vegetable Stock

2 teaspoon Salt

12 ounces medium-size Shrimp*

4 Scallions thinly sliced

Heat the olive oil in the inner pot at on Sauté. Add the sausage slices, and cook until browned, about 2 minutes per side. Transfer the meat to a paper towel–lined plate to drain. 

Add the onion, bell pepper, celery, and garlic and cook, stirring occasionally, until the onion is translucent, about 3 minutes. 

Add the seasonings and rice, and stir until the rice is well coated in the oil. Press Cancel to stop the cooking. 

Add the tomatoes and their juices, the stock, and salt. Stir with a spatula freeing any food particles sticking to the bottom of the Instant Pot insert. 

Lock the lid. Cook on Manual High Pressure for 8 minutes, then allow a Natural Pressure Release for 5 minutes followed by manual release of the remaining pressure. 

Stir the rice mixture, then stir in the shrimp, scallions, and reserved sausage. Replace the Instant Pot lid and allow the ingredients to heat through for 5 minutes in the residual heat

*OR 4 cups of any combination of ham, chicken, shrimp or sausage can be used

Tofu Jambalaya

1 lb extra-firm tofu frozen and defrosted

1 large onion chopped

1 bell pepper any color, chopped

2 ribs celery chopped

3 cloves garlic chopped

1 cup uncooked white rice or parboiled brown rice see note below

1 28-ounce can diced tomatoes (Or two 14.5 ounce cans diced tomatoes, fire-roasted Preferred)

1/2 cup tomato juice or water

2 1/2 teaspoon mild chili powder (may use part chipotle chili powder)

1 teaspoon salt

1 teaspoon thyme

1/2 teaspoon Liquid Smoke seasoning optional

red (cayenne) and black pepper to taste

Prepare the tofu by gently squeezing out the excess water and cutting it into 1/2-inch cubes. Set aside.

Over medium-high heat, sauté onion, bell pepper, and celery until soft. Add rice and garlic and cook, stirring, until it browns slightly. Add tomatoes, water, chili powder and other seasonings, and stir. (It’s the cayenne pepper that makes this spicy, so be sure to add plenty!) Gently stir in tofu, cover tightly and put on low heat. 

Cook for 30 minutes or until rice is done and liquid is absorbed.

Notes: You can do this with brown rice by par-boiling the rice first: pour rice into a large pot of boiling water and boil for 15 minutes. Drain well in a colander. Add to the recipe when rice is called for.

Each Serving | Calories: 239kcal | Carbohydrates: 38g | Protein: 12g | Fat: 4.3g | Sodium: 707.6mg | Potassium: 196.6mg | Fiber: 3.6g | Sugar: 6.8g

Source: FatFree Vegan Kitchen https://blog.fatfreevegan.com/2006/03/tofu-jambalaya.html