Jambalaya With Chicken And Sausage

1 tablespoon vegetable oil

1 1/2 pound boneless, skinless chicken breast, cut into 1 inch chunks

1 tablespoon Cajun seasoning

1 large onion, minced

1 bell pepper, minced

1 stalk celery, minced

4 cloves garlic, crushed

1/2 teaspoon fine sea salt (or kosher salt)

1 teaspoon Cajun seasoning

1/2 teaspoon dried thyme

1 pound smoked sausage, sliced 1/2 inch thick (andouille sausage is best if you can find it)

1 cup white wine (or water)

1 cup long-grain rice

2 cups chicken broth (or water)

14– to 15- ounce can petite diced tomatoes

1/2 teaspoon fine sea salt (or kosher salt)

1 teaspoon Tabasco sauce

1 bay leaf

1 green onion, sliced thin

Brown the chicken. Heat 1 tablespoon of olive oil in the pressure cooker pot over medium heat until shimmering (sauté mode in my Instant Pot). Sprinkle the cubed chicken with 1 tablespoon cajun seasoning, then add to the pot. Cook the chicken, without moving, until it is browned on the bottom, about 3 minutes.

Sauté the aromatics, add everything to the pot. Stir in the onions, bell pepper, celery, and garlic into the pot, then sprinkle with 1/2 teaspoon salt and 1 teaspoon Cajun seasoning. Stir in the smoked sausage slices, then sauté, scraping the bottom of the pot with a wooden spoon to loosen any browned chicken bits, until the onion turns translucent, about 5 minutes. Pour in the white wine and bring to a simmer. Simmer the wine for 1 minute. Stir in the rice, and water. Pour the diced tomatoes on top, but don’t stir. Float the bay leaf on top.

Pressure cook the jambalaya. Lock the lid and pressure cook on high pressure for 4 minutes in an electric or stovetop PC. Let the pressure come down naturally, about 15 minutes.

Serve. Unlock the lid and open the pot, lifting the lid away from you to avoid the hot steam. Discard the bay leaf, then stir the jambalaya to fluff up the rice. Scoop into serving bowls, sprinkle with the minced green onions, and serve, passing Tabasco sauce at the table.