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Instant Pot Cajun Chicken Sausage and Rice


Cajun dinner made in an instant

This recipe is similar to Louisiana's jambalaya dish, but it takes the Instant Pot or one-dish meals to another level. You can substitute the chicken sausage with any other meats you desire.

This recipe is courtesy of Karrie Truman from Happy Money Saver.

Notes

If you like your Cajun Chicken and Rice on the spicier side consider upping the cajun seasoning by adding another half or full tablespoon.

You can replace the jasmine rice for long grain rice if you prefer.

Ingredients

  • 2 Tablespoons olive oil
  • 1 onion, diced
  • 12 Ounces chicken sausage
  • 1 Teaspoon minced garlic
  • 1 bell pepper, diced
  • 1 1/2 Tablespoon tomato paste
  • 1 1/2 Cup jasmine rice
  • 1 Tablespoon Cajun seasoning
  • 2 Cups chicken broth

Best Instant Pot Cajun & Creole Recipes

Dishes like Jambalaya, Etouffee, and Gumbo have made it on the world culinary scene and today we’re sharing some of our favorite Instant Pot Cajun & Creole recipes so you can bring Louisiana to your home kitchen.

When you think of Cajun, Creole, Low Country or Louisiana food, a crawfish boil is immediately at the top of the list. Have you ever experienced a true Crawfish Boil? Heaps of crawfish, sausage, potatoes, mushrooms, and corn are boiled in an amazing cajun seasoning in a gigantic pot. Once everything is cooked, all this goodness is dumped directly onto long tables covered in plastic tablecloths and newspapers. Everyone eats with their hands and finds their own little territory on the table since there are no plates. The cycle of pouring new portions keeps going as everything is devoured and crawfish carcasses are left in a pile. This experience is truly Southern and the ultimate gathering for friends and family.

When you crave the flavor of those memories, you can recreate the experience in your own home using the Instant Pot. Many Cajun and Creole recipes have been passed on by generations of families. The French greatly influenced the cuisine with a touch from Spain, Africa, and Native Americans as the colonies settled in New Orleans.

CREOLE vs CAJUN FOOD

In the simplest terms, Creole is considered city food and Cajun is considered country food. Creoles bought off of the ships coming into New Orleans, while Cajuns adapted to Louisiana’s agriculture and wild game.

The type of roux is an important distinguishing factor since it is used as the base for the classic sauces, stews, soups, and many other savory dishes. Creole roux is made from butter and flour as in France since they had access to ice boxes allowing for the preservation of butter or seafood from the gulf. While a Cajun roux is usually made with lard or oil and flour due to the lack of dairy products in some areas and the ability to refrigerate so they preserved by smoking and salt. Both styles carried on with their heritage and adapted to a new world.

The culinary world has taken notice of the depths of flavor accomplished by this cuisine with restaurants specializing in traditional dishes like Jambalaya, Etouffee, and Gumbo while also experimenting with new methods making it accessible to the home kitchen of the modern day.

Get in the mood for cooking with our selection of Instant Pot Cajun & Creole-inspired recipes below.


Best Instant Pot Cajun & Creole Recipes

Dishes like Jambalaya, Etouffee, and Gumbo have made it on the world culinary scene and today we’re sharing some of our favorite Instant Pot Cajun & Creole recipes so you can bring Louisiana to your home kitchen.

When you think of Cajun, Creole, Low Country or Louisiana food, a crawfish boil is immediately at the top of the list. Have you ever experienced a true Crawfish Boil? Heaps of crawfish, sausage, potatoes, mushrooms, and corn are boiled in an amazing cajun seasoning in a gigantic pot. Once everything is cooked, all this goodness is dumped directly onto long tables covered in plastic tablecloths and newspapers. Everyone eats with their hands and finds their own little territory on the table since there are no plates. The cycle of pouring new portions keeps going as everything is devoured and crawfish carcasses are left in a pile. This experience is truly Southern and the ultimate gathering for friends and family.

When you crave the flavor of those memories, you can recreate the experience in your own home using the Instant Pot. Many Cajun and Creole recipes have been passed on by generations of families. The French greatly influenced the cuisine with a touch from Spain, Africa, and Native Americans as the colonies settled in New Orleans.

CREOLE vs CAJUN FOOD

In the simplest terms, Creole is considered city food and Cajun is considered country food. Creoles bought off of the ships coming into New Orleans, while Cajuns adapted to Louisiana’s agriculture and wild game.

The type of roux is an important distinguishing factor since it is used as the base for the classic sauces, stews, soups, and many other savory dishes. Creole roux is made from butter and flour as in France since they had access to ice boxes allowing for the preservation of butter or seafood from the gulf. While a Cajun roux is usually made with lard or oil and flour due to the lack of dairy products in some areas and the ability to refrigerate so they preserved by smoking and salt. Both styles carried on with their heritage and adapted to a new world.

The culinary world has taken notice of the depths of flavor accomplished by this cuisine with restaurants specializing in traditional dishes like Jambalaya, Etouffee, and Gumbo while also experimenting with new methods making it accessible to the home kitchen of the modern day.

Get in the mood for cooking with our selection of Instant Pot Cajun & Creole-inspired recipes below.


Best Instant Pot Cajun & Creole Recipes

Dishes like Jambalaya, Etouffee, and Gumbo have made it on the world culinary scene and today we’re sharing some of our favorite Instant Pot Cajun & Creole recipes so you can bring Louisiana to your home kitchen.

When you think of Cajun, Creole, Low Country or Louisiana food, a crawfish boil is immediately at the top of the list. Have you ever experienced a true Crawfish Boil? Heaps of crawfish, sausage, potatoes, mushrooms, and corn are boiled in an amazing cajun seasoning in a gigantic pot. Once everything is cooked, all this goodness is dumped directly onto long tables covered in plastic tablecloths and newspapers. Everyone eats with their hands and finds their own little territory on the table since there are no plates. The cycle of pouring new portions keeps going as everything is devoured and crawfish carcasses are left in a pile. This experience is truly Southern and the ultimate gathering for friends and family.

When you crave the flavor of those memories, you can recreate the experience in your own home using the Instant Pot. Many Cajun and Creole recipes have been passed on by generations of families. The French greatly influenced the cuisine with a touch from Spain, Africa, and Native Americans as the colonies settled in New Orleans.

CREOLE vs CAJUN FOOD

In the simplest terms, Creole is considered city food and Cajun is considered country food. Creoles bought off of the ships coming into New Orleans, while Cajuns adapted to Louisiana’s agriculture and wild game.

The type of roux is an important distinguishing factor since it is used as the base for the classic sauces, stews, soups, and many other savory dishes. Creole roux is made from butter and flour as in France since they had access to ice boxes allowing for the preservation of butter or seafood from the gulf. While a Cajun roux is usually made with lard or oil and flour due to the lack of dairy products in some areas and the ability to refrigerate so they preserved by smoking and salt. Both styles carried on with their heritage and adapted to a new world.

The culinary world has taken notice of the depths of flavor accomplished by this cuisine with restaurants specializing in traditional dishes like Jambalaya, Etouffee, and Gumbo while also experimenting with new methods making it accessible to the home kitchen of the modern day.

Get in the mood for cooking with our selection of Instant Pot Cajun & Creole-inspired recipes below.


Best Instant Pot Cajun & Creole Recipes

Dishes like Jambalaya, Etouffee, and Gumbo have made it on the world culinary scene and today we’re sharing some of our favorite Instant Pot Cajun & Creole recipes so you can bring Louisiana to your home kitchen.

When you think of Cajun, Creole, Low Country or Louisiana food, a crawfish boil is immediately at the top of the list. Have you ever experienced a true Crawfish Boil? Heaps of crawfish, sausage, potatoes, mushrooms, and corn are boiled in an amazing cajun seasoning in a gigantic pot. Once everything is cooked, all this goodness is dumped directly onto long tables covered in plastic tablecloths and newspapers. Everyone eats with their hands and finds their own little territory on the table since there are no plates. The cycle of pouring new portions keeps going as everything is devoured and crawfish carcasses are left in a pile. This experience is truly Southern and the ultimate gathering for friends and family.

When you crave the flavor of those memories, you can recreate the experience in your own home using the Instant Pot. Many Cajun and Creole recipes have been passed on by generations of families. The French greatly influenced the cuisine with a touch from Spain, Africa, and Native Americans as the colonies settled in New Orleans.

CREOLE vs CAJUN FOOD

In the simplest terms, Creole is considered city food and Cajun is considered country food. Creoles bought off of the ships coming into New Orleans, while Cajuns adapted to Louisiana’s agriculture and wild game.

The type of roux is an important distinguishing factor since it is used as the base for the classic sauces, stews, soups, and many other savory dishes. Creole roux is made from butter and flour as in France since they had access to ice boxes allowing for the preservation of butter or seafood from the gulf. While a Cajun roux is usually made with lard or oil and flour due to the lack of dairy products in some areas and the ability to refrigerate so they preserved by smoking and salt. Both styles carried on with their heritage and adapted to a new world.

The culinary world has taken notice of the depths of flavor accomplished by this cuisine with restaurants specializing in traditional dishes like Jambalaya, Etouffee, and Gumbo while also experimenting with new methods making it accessible to the home kitchen of the modern day.

Get in the mood for cooking with our selection of Instant Pot Cajun & Creole-inspired recipes below.


Best Instant Pot Cajun & Creole Recipes

Dishes like Jambalaya, Etouffee, and Gumbo have made it on the world culinary scene and today we’re sharing some of our favorite Instant Pot Cajun & Creole recipes so you can bring Louisiana to your home kitchen.

When you think of Cajun, Creole, Low Country or Louisiana food, a crawfish boil is immediately at the top of the list. Have you ever experienced a true Crawfish Boil? Heaps of crawfish, sausage, potatoes, mushrooms, and corn are boiled in an amazing cajun seasoning in a gigantic pot. Once everything is cooked, all this goodness is dumped directly onto long tables covered in plastic tablecloths and newspapers. Everyone eats with their hands and finds their own little territory on the table since there are no plates. The cycle of pouring new portions keeps going as everything is devoured and crawfish carcasses are left in a pile. This experience is truly Southern and the ultimate gathering for friends and family.

When you crave the flavor of those memories, you can recreate the experience in your own home using the Instant Pot. Many Cajun and Creole recipes have been passed on by generations of families. The French greatly influenced the cuisine with a touch from Spain, Africa, and Native Americans as the colonies settled in New Orleans.

CREOLE vs CAJUN FOOD

In the simplest terms, Creole is considered city food and Cajun is considered country food. Creoles bought off of the ships coming into New Orleans, while Cajuns adapted to Louisiana’s agriculture and wild game.

The type of roux is an important distinguishing factor since it is used as the base for the classic sauces, stews, soups, and many other savory dishes. Creole roux is made from butter and flour as in France since they had access to ice boxes allowing for the preservation of butter or seafood from the gulf. While a Cajun roux is usually made with lard or oil and flour due to the lack of dairy products in some areas and the ability to refrigerate so they preserved by smoking and salt. Both styles carried on with their heritage and adapted to a new world.

The culinary world has taken notice of the depths of flavor accomplished by this cuisine with restaurants specializing in traditional dishes like Jambalaya, Etouffee, and Gumbo while also experimenting with new methods making it accessible to the home kitchen of the modern day.

Get in the mood for cooking with our selection of Instant Pot Cajun & Creole-inspired recipes below.


Best Instant Pot Cajun & Creole Recipes

Dishes like Jambalaya, Etouffee, and Gumbo have made it on the world culinary scene and today we’re sharing some of our favorite Instant Pot Cajun & Creole recipes so you can bring Louisiana to your home kitchen.

When you think of Cajun, Creole, Low Country or Louisiana food, a crawfish boil is immediately at the top of the list. Have you ever experienced a true Crawfish Boil? Heaps of crawfish, sausage, potatoes, mushrooms, and corn are boiled in an amazing cajun seasoning in a gigantic pot. Once everything is cooked, all this goodness is dumped directly onto long tables covered in plastic tablecloths and newspapers. Everyone eats with their hands and finds their own little territory on the table since there are no plates. The cycle of pouring new portions keeps going as everything is devoured and crawfish carcasses are left in a pile. This experience is truly Southern and the ultimate gathering for friends and family.

When you crave the flavor of those memories, you can recreate the experience in your own home using the Instant Pot. Many Cajun and Creole recipes have been passed on by generations of families. The French greatly influenced the cuisine with a touch from Spain, Africa, and Native Americans as the colonies settled in New Orleans.

CREOLE vs CAJUN FOOD

In the simplest terms, Creole is considered city food and Cajun is considered country food. Creoles bought off of the ships coming into New Orleans, while Cajuns adapted to Louisiana’s agriculture and wild game.

The type of roux is an important distinguishing factor since it is used as the base for the classic sauces, stews, soups, and many other savory dishes. Creole roux is made from butter and flour as in France since they had access to ice boxes allowing for the preservation of butter or seafood from the gulf. While a Cajun roux is usually made with lard or oil and flour due to the lack of dairy products in some areas and the ability to refrigerate so they preserved by smoking and salt. Both styles carried on with their heritage and adapted to a new world.

The culinary world has taken notice of the depths of flavor accomplished by this cuisine with restaurants specializing in traditional dishes like Jambalaya, Etouffee, and Gumbo while also experimenting with new methods making it accessible to the home kitchen of the modern day.

Get in the mood for cooking with our selection of Instant Pot Cajun & Creole-inspired recipes below.


Best Instant Pot Cajun & Creole Recipes

Dishes like Jambalaya, Etouffee, and Gumbo have made it on the world culinary scene and today we’re sharing some of our favorite Instant Pot Cajun & Creole recipes so you can bring Louisiana to your home kitchen.

When you think of Cajun, Creole, Low Country or Louisiana food, a crawfish boil is immediately at the top of the list. Have you ever experienced a true Crawfish Boil? Heaps of crawfish, sausage, potatoes, mushrooms, and corn are boiled in an amazing cajun seasoning in a gigantic pot. Once everything is cooked, all this goodness is dumped directly onto long tables covered in plastic tablecloths and newspapers. Everyone eats with their hands and finds their own little territory on the table since there are no plates. The cycle of pouring new portions keeps going as everything is devoured and crawfish carcasses are left in a pile. This experience is truly Southern and the ultimate gathering for friends and family.

When you crave the flavor of those memories, you can recreate the experience in your own home using the Instant Pot. Many Cajun and Creole recipes have been passed on by generations of families. The French greatly influenced the cuisine with a touch from Spain, Africa, and Native Americans as the colonies settled in New Orleans.

CREOLE vs CAJUN FOOD

In the simplest terms, Creole is considered city food and Cajun is considered country food. Creoles bought off of the ships coming into New Orleans, while Cajuns adapted to Louisiana’s agriculture and wild game.

The type of roux is an important distinguishing factor since it is used as the base for the classic sauces, stews, soups, and many other savory dishes. Creole roux is made from butter and flour as in France since they had access to ice boxes allowing for the preservation of butter or seafood from the gulf. While a Cajun roux is usually made with lard or oil and flour due to the lack of dairy products in some areas and the ability to refrigerate so they preserved by smoking and salt. Both styles carried on with their heritage and adapted to a new world.

The culinary world has taken notice of the depths of flavor accomplished by this cuisine with restaurants specializing in traditional dishes like Jambalaya, Etouffee, and Gumbo while also experimenting with new methods making it accessible to the home kitchen of the modern day.

Get in the mood for cooking with our selection of Instant Pot Cajun & Creole-inspired recipes below.


Best Instant Pot Cajun & Creole Recipes

Dishes like Jambalaya, Etouffee, and Gumbo have made it on the world culinary scene and today we’re sharing some of our favorite Instant Pot Cajun & Creole recipes so you can bring Louisiana to your home kitchen.

When you think of Cajun, Creole, Low Country or Louisiana food, a crawfish boil is immediately at the top of the list. Have you ever experienced a true Crawfish Boil? Heaps of crawfish, sausage, potatoes, mushrooms, and corn are boiled in an amazing cajun seasoning in a gigantic pot. Once everything is cooked, all this goodness is dumped directly onto long tables covered in plastic tablecloths and newspapers. Everyone eats with their hands and finds their own little territory on the table since there are no plates. The cycle of pouring new portions keeps going as everything is devoured and crawfish carcasses are left in a pile. This experience is truly Southern and the ultimate gathering for friends and family.

When you crave the flavor of those memories, you can recreate the experience in your own home using the Instant Pot. Many Cajun and Creole recipes have been passed on by generations of families. The French greatly influenced the cuisine with a touch from Spain, Africa, and Native Americans as the colonies settled in New Orleans.

CREOLE vs CAJUN FOOD

In the simplest terms, Creole is considered city food and Cajun is considered country food. Creoles bought off of the ships coming into New Orleans, while Cajuns adapted to Louisiana’s agriculture and wild game.

The type of roux is an important distinguishing factor since it is used as the base for the classic sauces, stews, soups, and many other savory dishes. Creole roux is made from butter and flour as in France since they had access to ice boxes allowing for the preservation of butter or seafood from the gulf. While a Cajun roux is usually made with lard or oil and flour due to the lack of dairy products in some areas and the ability to refrigerate so they preserved by smoking and salt. Both styles carried on with their heritage and adapted to a new world.

The culinary world has taken notice of the depths of flavor accomplished by this cuisine with restaurants specializing in traditional dishes like Jambalaya, Etouffee, and Gumbo while also experimenting with new methods making it accessible to the home kitchen of the modern day.

Get in the mood for cooking with our selection of Instant Pot Cajun & Creole-inspired recipes below.


Best Instant Pot Cajun & Creole Recipes

Dishes like Jambalaya, Etouffee, and Gumbo have made it on the world culinary scene and today we’re sharing some of our favorite Instant Pot Cajun & Creole recipes so you can bring Louisiana to your home kitchen.

When you think of Cajun, Creole, Low Country or Louisiana food, a crawfish boil is immediately at the top of the list. Have you ever experienced a true Crawfish Boil? Heaps of crawfish, sausage, potatoes, mushrooms, and corn are boiled in an amazing cajun seasoning in a gigantic pot. Once everything is cooked, all this goodness is dumped directly onto long tables covered in plastic tablecloths and newspapers. Everyone eats with their hands and finds their own little territory on the table since there are no plates. The cycle of pouring new portions keeps going as everything is devoured and crawfish carcasses are left in a pile. This experience is truly Southern and the ultimate gathering for friends and family.

When you crave the flavor of those memories, you can recreate the experience in your own home using the Instant Pot. Many Cajun and Creole recipes have been passed on by generations of families. The French greatly influenced the cuisine with a touch from Spain, Africa, and Native Americans as the colonies settled in New Orleans.

CREOLE vs CAJUN FOOD

In the simplest terms, Creole is considered city food and Cajun is considered country food. Creoles bought off of the ships coming into New Orleans, while Cajuns adapted to Louisiana’s agriculture and wild game.

The type of roux is an important distinguishing factor since it is used as the base for the classic sauces, stews, soups, and many other savory dishes. Creole roux is made from butter and flour as in France since they had access to ice boxes allowing for the preservation of butter or seafood from the gulf. While a Cajun roux is usually made with lard or oil and flour due to the lack of dairy products in some areas and the ability to refrigerate so they preserved by smoking and salt. Both styles carried on with their heritage and adapted to a new world.

The culinary world has taken notice of the depths of flavor accomplished by this cuisine with restaurants specializing in traditional dishes like Jambalaya, Etouffee, and Gumbo while also experimenting with new methods making it accessible to the home kitchen of the modern day.

Get in the mood for cooking with our selection of Instant Pot Cajun & Creole-inspired recipes below.


Best Instant Pot Cajun & Creole Recipes

Dishes like Jambalaya, Etouffee, and Gumbo have made it on the world culinary scene and today we’re sharing some of our favorite Instant Pot Cajun & Creole recipes so you can bring Louisiana to your home kitchen.

When you think of Cajun, Creole, Low Country or Louisiana food, a crawfish boil is immediately at the top of the list. Have you ever experienced a true Crawfish Boil? Heaps of crawfish, sausage, potatoes, mushrooms, and corn are boiled in an amazing cajun seasoning in a gigantic pot. Once everything is cooked, all this goodness is dumped directly onto long tables covered in plastic tablecloths and newspapers. Everyone eats with their hands and finds their own little territory on the table since there are no plates. The cycle of pouring new portions keeps going as everything is devoured and crawfish carcasses are left in a pile. This experience is truly Southern and the ultimate gathering for friends and family.

When you crave the flavor of those memories, you can recreate the experience in your own home using the Instant Pot. Many Cajun and Creole recipes have been passed on by generations of families. The French greatly influenced the cuisine with a touch from Spain, Africa, and Native Americans as the colonies settled in New Orleans.

CREOLE vs CAJUN FOOD

In the simplest terms, Creole is considered city food and Cajun is considered country food. Creoles bought off of the ships coming into New Orleans, while Cajuns adapted to Louisiana’s agriculture and wild game.

The type of roux is an important distinguishing factor since it is used as the base for the classic sauces, stews, soups, and many other savory dishes. Creole roux is made from butter and flour as in France since they had access to ice boxes allowing for the preservation of butter or seafood from the gulf. While a Cajun roux is usually made with lard or oil and flour due to the lack of dairy products in some areas and the ability to refrigerate so they preserved by smoking and salt. Both styles carried on with their heritage and adapted to a new world.

The culinary world has taken notice of the depths of flavor accomplished by this cuisine with restaurants specializing in traditional dishes like Jambalaya, Etouffee, and Gumbo while also experimenting with new methods making it accessible to the home kitchen of the modern day.

Get in the mood for cooking with our selection of Instant Pot Cajun & Creole-inspired recipes below.