How To Cook Instant Pot Jambalaya
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- Опубліковано 12 вер 2024
- Looking for a flavorful instant pot jambalaya receipe? Well, you'll love this one. Quick and easy one-pot jambalaya made with smoked sausage and chicken, delicious. Watch the video to see the easy steps.
#INSTANTPOTJAMBALAYA #JAMBALAYA #ONEPOTRICERECIPE
I’m a native south Louisianian and I have 4 tips for you that I saw can better your dish.
1.) Fry the sausage first then fry your chicken in the sausage drippings. That will allow the sausage to brown nicely (which makes more flavor) and also to create the grattons on the bottom for flavor but won’t leave chunks of meat that will become more stuck to the bottom like the chicken will. Your sausage didn’t brown well because the chunks of chicken stuck to the pot were impeding the process. Frying the chicken in the grattons from the sausage will also flavor the chicken better. Grattons (grah-tawn) is a French word we use in certain parts of south Louisiana for the browned bits on the bottom of the pot. That’s where the flavor is.
2.) frying the tomato paste is done to caramelize the sugars first which creates a better flavor. The method is called pincer (peen-say) in Louisiana French. So yes, pincer your tomato paste first.
3.) If you find your grattons on the bottom of the pot are very stuck to the pot like in this video, you can add a little water while sautéing and it will loosen the grattons faster and easier than just frying the trinity (onions, bell pepper, celery) will.
4.) For future tomato based jambalayas, specifically state in your video title and verbally in the start of the video that it is a New Orleans style jambalaya and that a New Orleans style jambalaya has tomato in it. I say this because in most of Louisiana, jambalayas do not contain any tomato in them and you will have folks coming out of the woodworks from Louisiana in your comment section fussing at you for putting tomatoes in the jambalaya with claims that your dish is inauthentic and that tomatoes don’t go in a jambalaya. Tomatoes don’t go in THEIR jambalaya. They absolutely go in a New Orleans jambalaya. This is very important.
Otherwise, it looks very good. And good step with the hot sauce, that’s what makes my jambalaya kick! I put a tablespoon full in mine.
Wow thank you! Great tips! I wish I could taste your version it sounds delicious!!
@@13thlifeproductions Hey thanks! We all have good recipes down here for jambalaya that are passed down through the generations for a reason. They are great! I use those steps I outlined here and so does my mother and so does her mother and so did her mother etc. These techniques I usually use in a pot, but it works in an instapot too.
So my seasonings I use are salt, black pepper, cayenne, garlic powder, onion powder, thyme, one tablespoon of hot sauce, a couple shakes of worcestershire sauce and 2 bay leaves and the aromatics are what we call the holy trinity (or trinity for short) which is onion, celery and bell pepper and always top the finished dish with chopped fresh green onions sprinkled all over the dish. Sometimes I use a Cajun/Creole seasoning (my preference is Slap Ya Mama brand) and in that case I’ll adjust my salt and pepper accordingly. My jambalaya has lots of kick and that’s the way we are raised to cook and eat but if you like less use less pepper (but not less hot sauce! That’s the secret! lol). The liquid you’re gonna cook in should be a slight bit saltier than what you think is perfect for the jambalaya to be perfectly salted when cooked.
Another tip that makes a better jambalaya which is actually part of the recipe we use when cooking in pots is to let everything except the rice and shrimp (if using shrimp) simmer in the pot for 15 minutes before adding the rice. (This means the meat, trinity, tomato, all the seasonings and the stock/water). This makes a way better tasting jambalaya. You could try it in an instapot but it will obviously be more time consuming starting and stopping the pot and having to wait again for pressure to build up. Might as well use a pot at that point lol
Yep! I’m from central La and we like Cajun Jambalaya! Creole Jambalaya has tomatoes!!❤
Lets Go
Beautifully done, and I love your dog was right beside you.
Thank you. They were very helpful ❤️
looks incredible, but no recipe in the description?
500ml ? For 1.75 cups of rice.....so about 17 ounces or a little over 2 cups liquid. Hmm....seems like not enough liquid for the rice I normally use, maybe I need to get some different rice 😀. Your final dish looks great.
Thanks the flavor was there but there was room for improvement
My wife is the most reliable at making a Jambalaya in a instapot. It’s perfect every time and I think she goes about by cooking the meat and vegetables first and then adding the rice and water to cook 4-5 minutes. Not the instant stuff either.
Sounds delicious Henry!
Where is the recipe?
At the last second you mentioned you cooked it for 5 min instead of 7 min. What’s going on? I am trying to make it following your recipe and now?
Wendy, the rice was too tender! Suggestion: cook the rice separately
Marc, taste wise it was banging. Rice, there was room for improvement.