Instant Pot Jambalaya- Healthy Version
Nothing says Mardi Gras and Fat Tuesday like a heaping pot of jambalaya!
As a former bartender who worked in the second busiest Mardi Gras capital in the US, Mardi Gras and Fat Tuesday were days I did NOT want to miss working behind the bar. Everyone comes out. Everyone parties. Everyone drinks. And (hopefully) everyone eats.
One of my favorite Mardi Gras traditions (aside from all of the bright red teeth and smiles from the crowd drinking hurricanes all day) is the food that comes with it. If you’re from St. Louis or have been to St. Louis, you know there’s a good bit of blues history, good music, and a good presence of cajun and creole food. From Broadway Oyster Bar’s delicious gumbo, to Norton’s carry out cajun at the Soulard Market,you can find some goodies hidden in STL.
We’ve been carrying on tradition cooking up a yummy jambalaya in the crockpot or on the stove for the past several years, experimenting with deer sausage, elk, chicken, andouille sausage, and much more and this year, with the addition of an instant pot- I knew I needed to come up with a “quick” recipe. This. Is. It. And my dad, the cajun food junkie, wholeheartedly approved! Shhh… don’t tell him it’s a healthified version.
Ingredients:
- 2 lbs pre-cooked andouille sausage, sliced
- 2 medium green peppers, chopped
- 3 cups organic veggie broth
- 1 can diced tomatoes
- 1 c sliced raw okra
- 1.5 c chopped celery
- 1.5 c brown rice (not instant)
- 1/4 c chopped onion
- 1 tbsp cajun seasoning
- 2 tsp oregano
- 1/2 tsp paprika
- Sea salt to taste
Directions:
In an instant pot, add sausage, veggies, seasonings, rice, and top with broth. Cook on “meat/stew” setting for approximately 35-40 minutes. Cool. Enjoy! Would love to hear what you think! Please comment below!
