My regular readers should have noticed by now how much I am loving my pressure cooker. It has been the inspiration for quite a number of recipes including my Philly Cheesesteak Dip and Short Ribs among others. Those recipes required a pressure cooker to break down a tough cut of meat. In contrast to these tough cuts of meat, this, I was using the pressure cooker for its one pot meal quality to make this Pressure Cooker Turkey Sausage Jambalaya.
I believe there are two learning experiences for us all in this recipe. First, much like I do when cooking with my Dutch oven, I cook the ingredients in stages. This process builds flavor in the pot/basin and is required because I am working with a smaller basin than my Dutch oven. The staging though is important to creating the most flavor. The second learning is getting the rice to the correct consistency. My execution for the consistency of the rice will need more testing. Since the rice and stock are mixed in with all the ingredients, when the pressure cooker moves from saute to do its magic, the rice is cooked more intensely – high temperature and pressure. I believe this creates less fluffy rice.
The Pressure Cooker Turkey Sausage Jambalaya is cooked as you would in a Dutch oven if you had hours to make it. The sausage is cooked leaving its great flavor on the bottom of the basin. Next, the chicken is spiced and cooked adding its flavor to the basin. Each meat is removed, and the Holy Trinity, of onions, celery and green peppers are sautéed. The uncooked rice is then added to toast and to soak up all the flavors that have been created in the basin. All the ingredients go back in the basin, the stock is added and the lid shut. In about an hour, you have some awesome jambalaya ready to serve.
The cast of characters.
The rice and veggies soaking up the flavor.
The cilantro added after the pressure cooker has done its thing.
The Pressure Cooker Turkey Sausage Jambalaya plated.
Pressure Cooker Turkey Sausage Jambalaya
- 2 Lbs Smoked Turkey Sausage sliced into 1" pieces
- 1 Lb Chicken Andouille Sausage sliced into 1" pieces
- 2 Lbs Chicken Thighs cut into 2" pieces
- 2 Stalks Celery
- 2 Whole Green Peppers rough chop
- 1 Whole Yellow Onion diced
- 1 Tbsp Creole Seasoning
- 1 Tbsp Spanish Smoked Paprika
- 2 Tbsp Vegetable Oil divided
- 3 - 4 Cups Chicken Stock
- 2 Tbsp Fresh Cilantro chopped
Take one tablespoon of the oil and put into the pressure cooker set to saute. Add the sausage and brown for 5 minutes. Remove from basin and set aside.
Spice the chicken with 1/3 of the seasoning. Add to the basin and sear for 3 to 4 minutes. Remove from basin and set aside.
Add the remaining oil and add the vegetables. Cook for 3 - 4 minutes softening.
Add the rice and toast for 2 minutes. Mix well. Add back in the sausage, chicken and rest of the spices. Add the stock.
Set the pressure cooker to high and set the timer for 55 minutes. Release the pressure.
Add the cilantro, mix well.
Serve and enjoy!