I’m just now writing about Fat Tuesday and things have already moved on to Ash Wednesday. :-) We had a surprise orchestra concert last night (surprise being that John forgot to ever mention it and I heard from a friend’s mom when I went to arrange lacrosse carpool…) that threw a bit of a kink into my dinner plans. We ended up eating MUCH later than usual, but the meal was delicious and I have definitely mastered my recipe to suit our tastes.
Instant Pot Jambalaya
Source: Ina Garten-ish; I have altered her recipe below. Serves 6-8
1 tablespoon olive oil
1 pound sausage (I use turkey sausage just because I like it.)
1 pound smoked ham, cubed
1 pound chicken, cooked and shredded
1 tablespoon butter
1 medium onion, diced
1 cup celery, diced
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 cup seeded and diced tomato
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced
2 teaspoons diced fresh oregano (I used dried because I forgot to buy)
1 teaspoon diced fresh thyme
2 tablespoons tomato paste
6 cups chicken stock
3 cups long grain rice, rinsed (I used brown because I had it. Needs to cook a longer than she says below.)
3 bay leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ cup chopped scallions divided
¾ cup chopped fresh parsley, divided
¼ cup lemon juice
- With the Instant Pot on saute mode, heat the oil. Add the sausage, ham and chicken and sauté for 8 to 10 minutes, until browned. Remove to a bowl and set aside.
- Add the butter, onion, celery and peppers to the same pot and sauté for 8 to 10 minutes, until the onion is translucent.
- Add the tomato, garlic, jalapeno, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well.
- Add the stock, stir in the rice, bay leaves, salt, and pepper. Turn the Instant Pot to Pressure Cooking mode. Cover and make sure valve is on “sealing.” Press the manual button and set to 8 minutes. Use the quick release for the rest of the pressure.
- Add meats, ¼ cup of the scallions, ¼ cup of the parsley, and the lemon juice. Cover the pot tightly and let stand 5 minutes.
- Garnish with the remaining ¼ cup scallions and ½ cup parsley, and a dash of Tabasco, if desired. We also like sour cream stirred in.
NOTE: Always follow the manufacturer directions for your specific Instant Pot, including on sealing, venting and cooking times.
I also brought back an old favorite cocktail that I made up with my sis and mom years ago. Honey and I enjoyed them while we chopped, diced, stirred and prepped!
Throw Me Something, Mister Cocktail
4 oz. vanilla vodka
2 oz. amaretto
4 oz. pineapple juice
1/2 tsp. coconut extract
Juice of 1 – 1 1/2 limes
Ginger ale to taste
- Rim glasses with tinted sugar (more on that here) and fill half way with crushed ice.
- Mix vodka, amaretto, juices and extract. Divide between two to three prepared glasses, depending on how strong you like them and how big your glasses are.
- Add ginger ale to taste. I estimate we had 4 oz. of the mixture in each glass and then another 2 oz. of ginger ale and they were perfect!!
Our King Cake was from Publix this year and was SOOOO good!! Really, I thought it was the best they’ve had in years. The box said it was from a bakery in Tampa.
I’ll start sharing on Lent and Easter tomorrow!
8QT Instant Pot Duo Plus (affiliate links)
DIXIE DELIGHTS DELIVERED