Happy Mardi Gras, everyone! I SO wanted to go to NOLA last weekend, but alas, it just wasn’t in the cards unfortunately. I have a dear friend who lives there, so a visit is due really soon!
Mardi Gras always makes me appreciative of my college experience. Even though I often complain about my alma mater, one thing I absolutely love about is that I met people from all over the country. I kid you not, I had no idea what Mardi Gras was, let alone that it was such a big deal in Louisiana. I learned a ton about Cajun cooking and am still getting great recipes from my NOLA friends.
Anyway, one of my most treasured recipes was from my BFF’s mama, who grew up in Louisiana. I recently modified it to be an Instant Pot recipe, and is seriously one of my all-time favorite dishes. It’s so simple and so delicious. Enjoy!
Instant Pot Jambalaya
– 2 cups basmati rice
– 2.5 cups beef broth (or 2 cans)
– 1.5 cups french onion soup (or 2 cans) (if you’re feeling ambitious make THIS)
– 3-4 links of Trader Joe’s andouille sausage chopped
– 2-3 chicken breasts, chopped
– 1.5-2 cups chopped tomatoes*
– 1-1.5 cups chopped chile peppers (I used Italian hots)*
*OR you can forego the tomatoes and chile peppers and just do Rotel. That works great too!
Put everything in your Instant Pot, and hit the “rice” button. Can be served with cheese and chopped green onions.
Enjoy!