Youtor
Chicken and Sausage Jambalaya Ninja Foodi
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=_yi8yhn9D6s
Chicken and Sausage Jambalaya is a one pot dish that is delicious and full of flavor. It is comfort in a plate. This is a dish that is loved by my family. Try this recipe and you will too. • • This recipe is made with chicken and andouille sausage but you can add/substitute with other ingredients. If you would like to use shrimp, add it after pressure release and keep the lid closed for 10 minutes to let the shrimp cook through. • To successfully make this recipe in ninja foodi/instant pot, it is extremely important to make sure that the pot is completely deglazed before you close the lid to pressure cook to avoid burn/water notice. If in case you do get the burn/water notice, continue to cook for the instructed time and then natural release after 10 minutes, then quick release and it should be fine. • If you like this recipe, please click subscribe and like and share with your family and friends • Chicken and Sausage Jambalaya • Ingredients: • Long Grain White Rice – 1 ½ cups (washed and drained) • Boneless Skinless Chicken – 1 lb (can use thighs or breast – cut into 1 in pieces) • Andouille Sausage – 2 links • Green Pepper – 1 cup (finely chopped) • Celery – 1 cup (finely chopped) • Onions – 2 cups (sweet) (finely chopped) • Garlic – 1 Tbsp minced • Low Sodium Chicken Broth – 3 cups • Tomato – 1 can with juice (15 oz diced) • Tomato Paste – 2 Tbsp • Worcestershire Sauce – 1 Tbsp • Bay Leaf – 1 • Cajun/Creole Seasoning – 2 tsp • Olive Oil – 2 Tbsp (divided) • Salt as needed • Fresh Parsley for Garnish • Instructions: • 1. Turn on Ninja Foodi on Hi saute mode • 2. Add 1 Tbsp of oil and fry the sausage and remove • 3. Add chicken and cook about 5 minutes until there is no pink inside and remove • 4. Add 1 Tbsp of oil and add chopped green pepper, celery, and onions and saute for 3-5 minutes • 5. Make sure to deglaze the bottom of the pan completely to avoid burn (water) notice (if needed, add small amount of chicken broth to deglaze) • 6. Add the chicken and sausage back to the pot along with all other ingredients • 7. Stir to mix making sure that there is nothing stuck to the bottom of the pan (deglazing is extremely important) before closing the lid • 8. Close the pressure cooker lid and pressure cook for 3 minutes on High • 9. Let the pressure naturally release for 10 minutes and then quick release • 10. Open lid and stir when pressure is completely released • 11. Close the lid and wait 5-10 minutes if there is extra liquid than your liking and then serve • Click below link to find my other recipes: / @homeeats • • • Music Credits: • Air Hockey Saloon by Chris Zabriskie is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/... • Source: http://chriszabriskie.com/vendaface/ • Artist: http://chriszabriskie.com/
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