3teaspoonsBetter Than Bouillon Chicken Stock Concentrate
1-poundRaw Prawnsdeveined and tails removed
Scallionsfinely diced (optional)
Creole Seasoning Blend
1TablespoonPaprika
2teaspoonsOnion Powder
2teaspoonsGarlic Powder
2teaspoonsOregano
1teaspoonCumin
1teaspoonThyme Leaves
1teaspoonKosher Salt
1teaspoonRed Pepper Flakes
½teaspoonWhite Pepper
¼teaspoonCayenne
¼teaspoonCinnamon
Instructions
Turn the instant pot on sauté mode and let slightly warm up. Add 2 Tablespoons of extra virgin olive oil, cubed chicken breast, spicy Italian sausage, and 1 Tablespoon Creole Seasoning. Stirring regularly, cook until chicken and sausage is fully cooked. Turn Instant Pot off.
Add into the Instant Pot, add celery, onion, cherry tomatoes, peppers, jalapeno, garlic, rice, hot water, Better Than Bouillon Chicken Stock Concentrate, and 2 Tablespoons Creole Seasoning.
Secure lid and turn on Pressure Cook mode on high. Set for 10 minutes and make sure the valve release is set to the “sealing” position.
While the Jambalaya is cooking, prepare the prawns. In a large cast iron skillet or fry pan, over medium heat warm up 1 Tablespoon extra virgin olive oil. Add the raw prawns and 1 Tablespoon Creole Seasoning. Cook for 2-3 minutes on each side. Cover pan with aluminum foil or a lid until Jambalaya is ready to serve.
After pressure cooking is complete, use the 10-minute natural release. To do this let the Instant Pot switch to “keep warm” and let it count up to 10 minutes. Once 10 minutes is up, turn the Instant Pot off and switch valve to “venting” position. Once all of the pressure has been released and the float valve has lowered completely, remove the lid. Stir well, top with cooked shrimp and diced scallions. Serve immediately.
Notes
* I use the 8 quart Instant Pot Duo.
Keyword Dinner, Instant Pot, quick and easy dinner idea