#Cajun ninja chicken and sausage pasta archive
#Cajun ninja chicken and sausage pasta full

#Cajun ninja chicken and sausage pasta archive

These days, instead of asking myself “will my kids eat this?” I’m more like “how many dishes will this recipe make?” It’s all about the priorities, people.Īnd while I don’t have a huge archive of pressure cooker recipes for you to choose from, I do have a few REALLY REALLY good ones. Who wants to spend all that time cooking a meal or doing the dishes afterwards? NOT THIS GIRL.

SO many options for quick, one-pot dinners are popping up online and I have slowly become one of those resources! As a busy working mother who cooks for a living, finding extra time anywhere in my day to spend with my family is something I always try to do. I’m becoming a big big fan of the electric pressure cooker. Looking for a stovetop version? Check out my Cajun Chicken Pasta recipe! Please read my disclosure policy.Ĭajun Sausage Pasta is quick to prep and even quicker to cook (5 minutes)! This will become a new family favorite meal. It has not been tested for home use.This post may contain affiliate sales links. This recipe was created by a contestant during a cooking competition. I would suggest having the table set with salt shakers and a selection of hot pepper sauces. This is because I like to use herbs, tasso and seasonings to satisfy the need for salt. This should only be done once or twice, the rice will loose a lot of heat and the rice will break apart.Īlso note, I do not add salt to my jambalaya. Therefore, after the rice has steamed for 25 minutes, use the paddle to gently fold in the meat and seasonings into the cooked rice. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. The jambalaya is best when served directly out of the cast iron pot.

#Cajun ninja chicken and sausage pasta full

Be careful with your seasoning, as bases are usually full of salt. If no stocks are available, then chicken soup base can be used. You may have to remove any excess grease from the pot after frying down an unknown sausage.įor a richer jambalaya substitute turkey stock for the chicken stock called for above. If Manda's brand sausage is not available, any lean smoked sausage can be substituted. Do not remove the cover while the rice is steaming.

When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Continue to scrape the pot to insure that no rice sticks to the bottom. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot this is very important!Īfter about 5 minutes, fold in the parsley. Add the rice, reduce the heat to medium and gently break up the rice. When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. (This is what we do commercially it allows the seasonings to marry.) This will give the seasonings time to release their oils and flavors.Īt this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. This is where the jambalaya gets its distinct brown color and taste.Īdd the tasso, thyme, basil and black and white pepper. Scrape the bottom of the pot to remove all the 'graton'. Lower the heat to medium and add the onions and garlic saute for about 15 minutes or until the onions are very limp and 'clear'. Be careful not to over cook the thigh meat to the point that it shreds. Browning the sausage and chicken meats should take 20 minutes. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. (Normally I use Manda's sausage because it has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.)Īdd the thigh meat and brown the chicken on all sides. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot.

Use high heat to preheat the Dutch oven and add the sausage. The most important thing is to use the right equipment and I would suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas stove, and a large stainless steel chef's spoon.