The world we live in, new words like “COVID-y” pop up.
Before the girls started ballet, we were first invited to “visiting week”. Meaning, we were invited along with the other parents to watch the students perform. I wasn’t quite sure what to expect, so I went about my usual evening routine of working out and making dinner…prior to “visiting week”.
I paused dinner to run in my sweaty clothes to visiting week at the ballet studio just up the road, girls in tow. I gave very clear directions to Mark on the directions that was this recipe. The class went longer than I was expecting and the whole time I was thinking 3 things:
- There’s too many people and not enough masks in this room. COVID-y.
- Piper is sitting on my lap and my leg is REALLY numb. There’s also a woman sitting right in front of the closed door and I have no easy escape because/and…
- …Mark is totally going to mess up dinner and I’m going to be really sad. And mad. And hungry.
So, we excused ourselves prematurely, got side-eyed by the teacher, and I was getting weird looks as I practically stumbled out of the room with my numb leg, girls in tow. If that wasn’t distracting enough, this is following plentiful texts back and forth with Mark, trying to give a step-by-step on dinner. I was totally that mom that evening – Hot. Freaking. Mess.
If he didn’t screw it up, you know it’s a keeper. A few tweaks but man, it was good and loved by all. My little ballerinas, too!
Instant Pot Jambalaya with Sausage, Chicken, and Shrimp
This full-flavored, all-in-one meal is high in protein and full of veggies: onion, tomato, okra, celery, and pepper!
- 3 Tbsp olive oil, divided
- 12 oz andouille sausage, sliced
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 lb raw shrimp, peeled and deveined
- 1 green bell pepper, diced
- 1 onion, diced
- 2 celery stalks, diced
- 5 cloves garlic, minced
- 1 Tbsp creole seasoning
- 3 sprigs fresh thyme (or 1/2 tsp dried thyme)
- 2 bay leaves
- 1 (14 oz) can diced tomatoes
- 1 cup long grain rice
- 1 cup low-sodium chicken broth
- 2 cups (~8 oz) frozen cut okra
- Put Instant Pot to sauté mode. Add 1 tablespoon oil and heat for 1-2 minutes.
- Add the sausage and cook for 4-5 minutes or until browned, stirring occasionally. Remove to a plate and set aside.
- Heat a second tablespoon of oil in the pot. After a minute, add the chicken and cook for 3-4 minutes or until no longer pink (not cooked through); remove to the plate with the sausage and set aside.
- Heat the last tablespoon of oil for 1 minute. Add the shrimp and cook for 5-6 minutes or until pink and nearly cooked through. Remove to a separate plate and cover with foil.
- Add the onions, pepper, and celery; stir often, scraping the bottom of any browned bits. Cook for 4-5 minutes or until vegetables are soft.
- Add the garlic and cook for an additional 30 seconds while continuing to stir.
- Add the Creole seasoning, thyme, bay leaves, tomatoes, and reserved chicken and sausage. Stir to combine.
- Pour rice over the top of the ingredients and slowly pour the broth over the top. Do not stir.
- Close the lid, make sure the valve is set to seal, and set Instant Pot to HIGH pressure for 10 minutes.
- After cooking, perform a quick release before stirring in the shrimp and okra. Replace the lid and allow to sit for 4-5 minutes to heat through, with the pressure cooker off. Serve hot.
Recipe slightly adapted from Berly's Kitchen
Nutrition Information:Yield: 7 Serving Size: ~2 cups
Amount Per Serving: Calories: 386Total Fat: 14.4gCholesterol: 132mgSodium: 963mgCarbohydrates: 29.6gFiber: 4.1gSugar: 4.6gProtein: 34.1g
Love all things Insta-Pot!? I’m loving it, too!
- Buffalo Chicken Pasta
- Insanely Easy Instant Pot Taco Pasta
- Mac and Cheese with Ham and Peas
- Instant Pot Broccoli Cheddar Soup
- Instant Pot BBQ Pulled Pork
- Instant Pot Loaded Potato Soup
- Instant Pot Spaghetti with Meat Sauce