Ragin’ Cajun Jambalaya

Instant Pot smoked sausage, jasmine rice, black beans & corn — Cajun-seasoned and done in half an hour.

Serves: 4–6. 25–30 minutes.

Ingredients

• 1½ cups uncooked jasmine rice, rinsed
• 12–14 oz fully cooked smoked sausage, sliced into rounds
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1½ cups chicken broth
• 1 tablespoon olive oil or butter
• 1½ teaspoons Cajun seasoning (adjust to taste)
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• Optional: ½ diced onion, ½ diced bell pepper, hot sauce

1. Brown the sausage. Set Instant Pot to Sauté. Add oil and sliced sausage. Brown for 3–5 minutes.
2. Season. Add onion and bell pepper if using; sauté 2 minutes. Stir in Cajun seasoning, garlic powder, onion powder, smoked paprika and pepper.
3. Add rice and broth. Turn off Sauté. Add a splash of broth and scrape the bottom thoroughly. Add rinsed rice and remaining broth, spreading rice evenly.
4. Add beans and corn. Layer drained black beans and corn on top. Do not stir before pressure cooking.
5. Pressure cook. Seal lid. Cook on High Pressure for 4 minutes. Allow 10 minutes natural pressure release, then release remaining pressure.
6. Finish. Fluff rice gently and stir everything together. Taste and add extra seasoning, butter or hot sauce as desired.

Tips

• Use a 1:1 rice-to-broth ratio to help avoid mushy jasmine rice.
• Cajun heat: mild = 1 tsp Cajun seasoning; medium = 1½ tsp plus a pinch of cayenne; spicy = 2½ tsp plus ½ tsp cayenne.
• Smoked sausage and broth can be salty, so taste before adding extra salt.
• This recipe assumes fully cooked smoked sausage. Raw sausage must be cooked through first.