Rockem Eats: Insta Pot / Air Fryer Recipe's: Mardi Gras Edition

Rebsrockem · Feb 10, 2018

Lez le bon ton roulet!!!!

OK, sooooo, here we go - - - Yaaaaaaaaaahhhhh Eeeeeeeeeeeeeeeee............

Philips Air Fryer:
Cooked (2) frozen Butterball Turkey Burgers last night (in the basket together)..... 325F for 25 min's, flipped half way through. Ho Lee Thanksgiving! Damn things were PERFECT. Nice, semi-crisp top/bottom, juicy middle. Dressed 'em up and slapped them down on toasted buns _real_ good. *****5 Stars

Instant Pot - - Jambalaya
Yup, I "get" it. I've never done it like this before, either, and it might just be a sin. I had never done ribs in a pot, either, but it was 20F outside on Super Bowl Sunday and after pulling those things out and basing with the Mexican Coca-Cola / BBQ "combo" sauce from the bottom of the pan and broiling them on HIGH for 10 min's, to "bark 'em up," my kids _destroyed_ them. Bunch of white bones in the trash.

So, going to try making some Jambalaya today. Mardi Gras Parade (2cnd largest outdoor Mardi Gras Parade) is here in the STL. Every. Year. You should bucket-list it. It's currently 23F outside, we are under a Winter Advisory and people downtown are pissin' themselves drunk. But, I digress.

Jambalaya recipe I found for the Insta Pot (credited below)..... I will review after we make it....

Ingredients

1 Tbsp oil
12 oz. Andouille sausage, cut into 1/2 inch slices
12 oz. boneless, skinless chicken thighs, cut into 1 inch pieces
1 lb. (500 grams) shrimp, peeled and deveined
1 cup onion, chopped
1 cup bell pepper, chopped
1 cup celery, chopped
1 tbsp minced garlic
1 tsp dried thyme
1 Tbsp Cajun seasoning (or to taste)
1/2 tsp salt (or to taste) **
1 1/2 cups long grain white rice
1 (14.5 oz) can diced tomatoes with liquid
1 tsp worcestershire sauce
2 cups chicken broth
2 small bay leaves, or 1 large
Chopped parsley to garnish
1/2 cup shallots (thinly sliced) - optional

Instructions

Rub shrimp with 1 tsp of Cajun seasoning and set aside.
Press 'Saute' and add oil to inner pot of Instant Pot.
Add andouille sausage, and cook until browned, about 6 minutes. Remove with a slotted spoon and set aside.
Add chicken, and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside.
Add shrimp and briefly saute for just a few seconds, adding a teaspoon of oil if required. Remove with a slotted spoon and set aside.
Add onions, bell pepper, celery, and garlic. Stir until onion is translucent. The liquid released from the vegetables should be enough to deglaze the pan. If it's not, add a few tablespoons of broth to deglaze.
Add thyme, Cajun seasoning, salt, rice and stir to coat, about 30 seconds.
Stir in tomatoes, worcestershire, chicken broth and bay leaves. Make sure there's nothing stuck to the bottom of the pan.
Stir in the reserved sausage and chicken.
Cook on 'Manual' or 'Pressure Cook' setting for 7 minutes. Make sure steam release handle is in the ‘Sealing’ position.
Do a Quick Release and open the Instant Pot.
Carefully stir in shrimp.
Close the Instant Pot and allow the shrimp to finish cooking in the residual heat for 10 minutes.
Open the Instant Pot and add parsley. Gently stir the jambalaya. Garnish with shallots, if using.

Notes

** Quantity of salt will depend on your Cajun seasoning. If it's more salty, go easy on the extra salt.
If any of the ingredients being sauted browns too quickly, press 'Cancel' until the Instant Pot cools down a bit and press the 'Saute' button again to restart.
Andouille is a spicy smoked Cajun sausage. If you don't have access to it, substitute it with a Spanish chorizo or kielbasa.
You can choose to not saute the shrimp at the beginning. Just add it in raw at the end, and the juices will get absorbed by the rice, without the shrimp drying out.
Serve with hot sauce on the side.

bon appetit!!!!!!!!!!!!!

edit = credit
https://www.paintthekitchenred.com/instant-pot-jambalaya/

Parrotgolf · Feb 10, 2018