This post is in partnership with Jennie O. All views are my own.
I’ve been so wrapped up with holiday foods that I want something completely different.
I want something with a lot of spice, a little heat, and that would only take a few minutes of prep and cook time. Spice and heat led me to thinking about NOLA-style food of any kind. I love gumbo, blackened catfish, shrimp & grits, etouffee and jambalaya so it was difficult to choose (I will end up making all of these now that I’m thinking about them), but I settled on the jambalaya.
I thought it would taste delicious with the Cajun-style turkey I had hanging out in my refrigerator. A few weeks ago I roasted a Jennie-O Cajun-Style Whole Turkey and popped it into the freezer for moments like this. It’s perfect for dicing or shredding then tossing into soups, stews or casseroles, so why not? These turkeys are also amazing because they don’t require thawing. Just follow the directions from freezer to oven and BOOM, turkey. And now we also have jambalaya. So far I’m having a pretty great New Year’s Eve, don’t you think?
What’s also cool is that I made this jambalaya in the Instant Pot so I could just set it and forget it. I didn’t have any rice prepped, so it was an easy decision to saute my sausage, onions, celery, bell peppers and garlic, then throw in some brown rice, the turkey, spices and tomatoes and let the pressure cooker do all the work. A delicious NOLA-inspired dish literally ready in minutes. 12 minutes, to be exact. And that’s why I love the Instant Pot, folks.
You may be wondering why there’s an egg on there. Well, I put eggs on everything, and I had this jambalaya for breakfast today and felt an egg was necessary to call it breakfast. Also, eggs are incredible on everything, so just give it a shot.
Oh, and have the best last day of 2017, ever. See you in 2018, friends!
- 2 Tbsp. olive oil
- 1 medium yellow onion, diced
- 2 bell peppers, diced
- 3 stalks celery, diced
- ½ lb. andouille or smoked sausage, diced
- 4-5 cloves garlic, minced
- 2 Tbsp. dried oregano flakes
- 1 Tbsp. paprika
- 2 tsp. dried thyme
- 1 tsp. coarse salt + more to taste
- ½ tsp. ground black pepper
- ¼ tsp. cayenne pepper
- 2 Tbsp. tomato paste
- 1 cup brown rice*
- 2-3 cups diced or shredded cooked Cajun turkey*
- 1 (28 oz.) can diced tomatoes
- 2 bay leaves
- Handful chopped flat-leaf Italian parsley
- 8 fried eggs (optional)
- Set Instant Pot on saute. Add olive oil, then add onion, bell peppers, celery and sausage. Saute 2-3 minutes, until sausage starts to brown. Stir in garlic, oregano, paprika, thyme, salt, black pepper, cayenne pepper, tomato paste and brown rice. Stir in diced tomatoes with the juice and top with bay leaves. Set Instant Pot on high pressure for 12 minutes, with steam release handle set on ‘sealing’ and allow slow release and wait until red button sinks. Carefully remove the lid and remove bay leaves. Taste and adjust seasoning, if necessary. Stir in parsley.
- Serve with fried eggs, if desired.
- *The seasonings can be substituted with Cajun or Creole seasoning. Oftentimes these seasoning mixes have salt and black pepper added to them, so be sure to taste before adding salt and black pepper as well.
- *White rice can be substituted for brown rice. Set Instant Pot on 7 or 8 minutes instead of 12 if using white rice.
- *For best results, use Jennie-O Cajun-Style Whole Turkey. Grab it from the freezer and follow the directions on the package (it doesn’t have to be thawed first!). Let it cool, then dice or shred it for use in this recipe.