Cajun Chicken and sausage jambalaya

7
6
2
Smartpoints value per serving
Total Time
33 min
Prep
10 min
Cook
23 min
Serves
4
Difficulty
Easy
Our homemade Cajun seasoning is fantastic on chicken and sausage. It's fresher and more intense than the pre-made kind and only takes minutes to prep.

Ingredients

cooking spray

2 spray(s)

uncooked turkey kielbasa

6 oz, sliced

canned diced tomatoes

7¼ oz, 1/2 ( 14 1/2-ounce) can, fire-roasted variety, drained

canned chicken broth

1 cup(s)

Mahatma Brown rice long grain (uncooked)

¾ cup, rinsed well

uncooked onion(s)

1 medium, chopped

uncooked bell pepper(s)

1 item(s), medium, red variety, cut into 1/2-inch dice

uncooked celery

3 rib(s), medium, sliced

garlic clove(s)

3 medium clove(s), finely chopped

Cajun seasoning

1 Tbsp, preferably homemade

uncooked boneless skinless chicken breast

10 oz, 2 (5-ounce) breasts, each cut crosswise into 3 pieces

uncooked scallion(s)

3 medium, sliced

hot pepper sauce

1 tsp

Instructions

  1. Spray bottom of 6-quart Instant Pot with nonstick spray; press Sauté. When Hot is displayed, add kielbasa and cook, turning once, until browned, about 3 minutes. With slotted spoon, transfer sausage to plate. Press Cancel to turn off pot.
  2. Add tomatoes, broth, rice, and 1/4 teaspoon salt to pot, mixing well. Lock lid, making sure vent is closed. Press Rice setting and select Low Pressure; set cooking time for 15 minutes. When time is up, press Cancel to turn off pot. Move steam release valve to Venting position to quickly release pressure.
  3. Remove lid. Stir in onion, bell pepper, celery, garlic, 2 teaspoons Cajun seasoning, and kielbasa. Place chicken on top and sprinkle with remaining 1 teaspoon Cajun seasoning and 1/2 teaspoon salt. Lock lid, making sure vent is closed. Press Pressure Cook and select Low Pressure; set cooking time for 5 minutes. When time is up, press Cancel to turn off pot. Move steam release valve to Venting position to quickly release pressure. Remove lid.
  4. Transfer chicken to cutting board. Using two forks, pull chicken apart into bite-size pieces; stir back into rice mixture. Spoon jambalaya into serving bowl and sprinkle with scallions. Serve with hot sauce.
  5. Single serving: 1 1/2 cups

Notes

To make Cajun seasoning, mix 4 teaspoons chili powder,1 tablespoon dried thyme, 2 1/2 teaspoons smoked paprika, 2 teaspoons each garlic powder and onion powder, and 1 teaspoon each cayenne pepper and celery salt.

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