Type what you have

Ingredients

• ✓ andouille sausage
• red potato
• onion
• corn
• seafood seasoning
• dungeness crab

Instructions

1. 1 Gather all ingredients. Bring a large pot of water to a boil.
2. 2 Add potatoes, sausages, onions, corn, and seafood seasoning. Boil until potatoes are cooked through, about 30 minutes.
3. 3 Gently drop crabs into pot and boil until crabmeat is cooked through, at least 10 minutes.
4. 4 Drain and serve. Enjoy!

By Preston Hoover

Ingredients

• ✓ andouille sausage
• olive oil
• onion
• water
• jambalaya mix
• tomato
• green chile pepper

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add sausage and onion; sauté until sausage is browned and onion is translucent, 7 to 10 minutes.
2. 2 Pour in water, then add jambalaya mix and diced tomatoes with chile peppers; bring to a boil. Reduce the heat to low, cover, and simmer until water is mostly absorbed and rice is tender, about 25 minutes.

By Michelle Harris

Ingredients

• ✓ andouille sausage
• balsamic vinegar
• pork cutlet
• onion
• jalapeno pepper
• peach
• apple
• kitchen twine

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C) and place a grill pan in the oven. (Or preheat countertop induction oven on medium heat with grill pan inside.)
2. 2 Bring balsamic vinegar to a boil in a saucepan; reduce heat and simmer until balsamic is reduced and thickened into a glaze, 10 to 15 minutes.
3. 3 Pound pork cutlets with a mallet to about 1/2-inch thickness.
4. 4 Cook and stir sausage, onion, and jalapeno in a skillet over medium heat until onion slightly translucent and sausage is cooked through, about 5 minutes. Add peaches and apple; cook and stir filling until fruit is softened, about 5 more minutes. Add about 1 tablespoon balsamic glaze to the top and stir.
5. 5 Spoon filling into the center of each pork cutlet, reserving leftover filling in the skillet. Roll up culet and tie with roasting twine. Place rolled pork onto heated grill pan and return to oven.
6. 6 Bake in the preheated oven, turning pork halfway through, until pork is cooked through and browned on the outside, 20 to 25 minutes. (Or grill on medium heat in the countertop induction oven for 15 minutes (7 1/2 minutes each side.)
7. 7 Pour balsamic glaze over leftover filling in the skillet; cook and stir over low heat just until warm. Spoon filling onto cooked stuffed pork.

By Eric Adler

Ingredients

• ✓ andouille sausage
• wild rice
• chicken broth
• water
• sweet onion
• mushroom
• garlic
• cream of mushroom soup

Instructions

1. 1 In a saucepan, combine the wild rice, chicken broth, water, sausage, onion, mushrooms and garlic. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes, or until rice is tender. Remove from the heat, and stir in the cream of mushroom soup. It's that easy!

By Josh Mobley

Ingredients

• ✓ andouille sausage
• baby red potato
• water
• corn
• onion
• olive oil
• seafood seasoning
• shrimp
• lemon

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Place potatoes in a microwave-safe bowl. Add water and microwave on high for 5 minutes. Run the bowl under cold water until potatoes are cool enough to touch.
3. 3 Slice potatoes in half lengthwise and place in a large bowl. Add sausage, corn, and onion. Mix in 3 tablespoons olive oil and 2 teaspoons seafood seasoning; stir to coat.
4. 4 Place shrimp in a separate bowl and add remaining 1 tablespoon olive oil and 1 teaspoon seafood seasoning; stir to coat.
5. 5 Place 1/2 of the potato mixture in the basket of the air fryer and cook for 10 minutes. Stir and cook for another 5 minutes. Add 1/2 of the shrimp and cook until potatoes are tender, sausage is cooked through, and shrimp are bright pink on the outside and meat is opaque, about 5 more minutes. Transfer to a serving plate and repeat with remaining potato mixture and shrimp. Serve with lemon wedges.

By Soup Loving Nicole

Ingredients

• ✓ andouille sausage
• olive oil
• green bell pepper
• onion
• tomato
• okra
• cajun seasoning
• salt
• shrimp

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes, then add the okra, sausage, Cajun seasoning, and salt. Cover and cook for 30 minutes. Stir in the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 8 to 12 minutes.

By jrchef

Ingredients

• ✓ andouille sausage
• sweet onion
• green bell pepper
• jalapeno pepper
• garlic
• red bean
• ham hock
• water
• basil
• creole seasoning
• black pepper
• rice

Instructions

1. 1 Gather the ingredients.
2. 2 Brown sausage in a large skillet over medium-high heat, 5 to 7 minutes. Use a slotted spoon to transfer sausage to a slow cooker, leaving drippings in the skillet.
3. 3 Add onion, bell pepper, jalapeño, and garlic to drippings in the skillet; cook and stir over medium heat until tender, about 5 minutes. Transfer to the slow cooker.
4. 4 Add soaked beans and ham hock to the slow cooker, then pour in water. Add basil, Creole seasoning, and pepper. Cover and cook on Low until beans are tender, about 8 hours.
5. 5 If the bean mixture is too watery, remove the lid, increase the heat to High, and cook until beans are creamy. Serve with cooked rice.

By Melissa S

Ingredients

• ✓ andouille sausage
• littleneck clam
• butter
• garlic
• cajun seasoning
• lemon and herb seafood seasoning
• cayenne pepper
• shrimp
• snow crab leg
• lobster tail
• corn

Instructions

1. 1 Remove grit from clams by soaking in salt water for 20 minutes. Repeat this step twice. Scrub shells clean.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Melt butter in a medium saucepan over low heat with garlic, Cajun seasoning, seafood seasoning, and cayenne until garlic is fragrant, 1 to 2 minutes. Remove from heat.
4. 4 Place clams, shrimp, crab, and lobster on a sheet pan. Add sausage and corn. Pour seasoned butter over and mix to ensure all is covered.
5. 5 Bake in the preheated oven until shrimp just turns opaque, clams open, and sausage is browned, 25 to 30 minutes.

By Bites With Applewhite

Ingredients

• ✓ andouille sausage
• black-eyed pea
• water
• ham hock
• onion
• celery
• garlic
• bay leaf
• cumin
• salt
• red pepper flakes

Instructions

1. 1 Place black-eyed peas in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
2. 2 Pour 6 cups water into a pot; add ham hock. Bring to a boil, reduce heat to medium-low, and simmer until meat is tender, about 1 hour. Transfer ham hock to a plate to cool and reserve 4 cups of the cooking liquid.
3. 3 Layer soaked peas, andouille sausage, onion, celery, and garlic in the bottom of a slow cooker. Remove meat from ham hock and add meat to slow cooker. Sprinkle bay leaves, cumin, salt, and red pepper flakes over the top. Pour reserved cooking water over peas mixture.
4. 4 Cook on High until peas are tender, at least 4 hours.

By carina

Ingredients

• ✓ andouille sausage
• lasagna noodle
• chicken breast
• cajun seasoning
• sage
• onion
• celery
• red bell pepper
• garlic
• alfredo sauce
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Cook sausage, chicken, Cajun seasoning, and sage in a large skillet over medium-high heat until chicken is no longer pink and juices run clear, about 8 minutes. Remove sausage mixture from skillet with a slotted spoon; set aside.
4. 4 Saute onion, celery, bell pepper, and garlic in same skillet over medium-high heat until tender. Remove from heat; stir in sausage mixture and 1/2 the Alfredo sauce.
5. 5 Arrange 4 noodles in the bottom of the prepared baking dish. Spread with 1/2 of the sausage mixture. Repeat layers; cover with a layer of noodles. Spread remaining 1/2 Alfredo sauce over top. Top with mozzarella then sprinkle with Parmesan cheese.
6. 6 Bake in the preheated oven for 1 hour. Let stand 15 minutes before serving.

By SAIDANDDUNN

Ingredients

• ✓ andouille sausage
• canola oil
• all-purpose flour
• onion
• green bell pepper
• celery
• cajun seasoning
• garlic
• black pepper
• chicken stock
• shrimp

Instructions

1. 1 Cook and stir oil and flour in a skillet over medium heat until mixture is thick and the color of peanut butter, about 20 minutes.
2. 2 Stir onion, green bell pepper, and celery into flour mixture; cook and stir until softened, about 5 minutes. Add sausage; cook and stir until browned, about 5 minutes. Add Cajun seasoning, garlic, and black pepper; cook and stir until fragrant, about 2 minutes.
3. 3 Pour chicken stock over vegetable-sausage mixture; reduce heat to low and simmer for 30 minutes. Add shrimp and cook until shrimp are pink and cooked through, about 10 minutes.

By Papa Jay

Ingredients

• ✓ andouille sausage
• butter
• olive oil
• celery
• onion
• corn
• tomato
• okra
• creole seasoning
• sea salt
• black pepper

Instructions

1. 1 Heat butter and olive oil in a large pot over medium heat. Add celery and onions; cook and stir until onions are translucent, about 5 minutes. Stir in corn kernels; cook 3 minutes.
2. 2 Stir in tomatoes, okra, andouille sausage, and Creole seasoning; cover and cook over medium heat until okra has lost all its slippery texture, at least 45 minutes. Season with salt, black pepper, and Creole seasoning. Cook, uncovered, to reduce liquid, about 10 minutes.

By wasabinoir

Ingredients

• ✓ andouille sausage
• white rice
• chicken broth
• grapeseed oil
• chicken breast
• celery
• green bell pepper
• onion
• fire-roasted tomato
• creole seasoning
• cajun seasoning
• shrimp

Instructions

1. 1 Rinse rice. Combine wet rice and chicken broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid and set valve to sealing. Choose Rice function. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer rice to a bowl and keep warm.
3. 3 Rinse out pot liner and choose Saute function. Add grapeseed oil, chicken, and sausage; saute until browned, 5 to 7 minutes. Add celery, bell pepper, and onion. Saute 1 more minute. Add tomatoes, Creole seasoning, and Cajun seasoning. Add shrimp and cook just until tails curl up, 1 to 3 minutes. Serve jambalaya on top of or mixed into the cooked rice.

By thedailygourmet

Ingredients

• ✓ andouille sausage
• tomato
• chicken breast
• onion
• green bell pepper
• celery
• chicken broth
• oregano
• parsley
• cajun seasoning
• cayenne pepper
• thyme
• shrimp

Instructions

1. 1 Gather the ingredients.
2. 2 Mix tomatoes with juice, chicken, sausage, onion, green bell pepper, celery, and broth in a slow cooker.
3. 3 Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
4. 4 Cover and cook on Low for 7 to 8 hours, or on High for 3 to 4 hours. Stir in shrimp during the last 30 minutes of cook time.
5. 5 Serve over rice.

By Colleen Murtaugh

Ingredients

• ✓ andouille sausage
• vegetable oil
• all-purpose flour
• celery
• green bell pepper
• onion
• garlic
• salt
• pepper
• creole seasoning
• chicken broth
• bay leaf
• rotisserie chicken

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a stockpot over medium heat; whisk in flour until roux is smooth and has cooked to the color of chocolate milk, about 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, it's best to start over.
3. 3 Add sausage, celery, bell pepper, and onion into the roux; cook and stir 5 minutes. Add garlic; continue to cook and stir another 5 minutes.
4. 4 Season with salt, pepper, and Creole seasoning; stir well to blend. Pour in chicken broth and add bay leaf. Bring to a boil over high heat; reduce heat to medium-low and simmer, uncovered, for 1 hour, stirring occasionally.
5. 5 Stir in the chicken and simmer 1 hour more. Skim off any foam that floats to the top during this time.
6. 6 Serve and enjoy!

By Jodi Hanlon

Ingredients

• ✓ andouille sausage
• aluminum foil
• shrimp
• potato
• corn
• olive oil
• butter
• seafood seasoning
• garlic
• kosher salt
• black pepper
• lemon
• parsley

Instructions

1. 1 Cut four 12-inch sheets of aluminum foil. Mix shrimp, potatoes, sausage, and corn together. Add an equal portion to the center of each sheet of foil.
2. 2 Fold up the sides of the foil packets. Add 1/2 tablespoon olive oil, 1 pat of butter, 1 teaspoon seafood seasoning, 1 teaspoon garlic, salt, and pepper to each packet. Squeeze 1 lemon wedge into each and leave it in the packet. Toss mixture gently to combine. Fold foil over to seal packet fully.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Grill packets until shrimp is opaque and vegetables are tender, about 15 minutes. Garnish with parsley.

By Rose

Ingredients

• ✓ andouille sausage
• olive oil
• butter
• onion
• garlic
• tomato
• green bell pepper
• zucchini
• cajun seasoning
• hot sauce
• chicken broth
• chicken breast
• shrimp

Instructions

1. 1 Heat olive oil and butter in a large saucepan over medium heat. Add the onion and andouille sausage and cook and stir until the onion starts to brown, about 10 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes.
2. 2 Mix in crushed tomatoes, green bell peppers, zucchinis, Cajun seasoning, hot sauce, and chicken broth; bring mixture to a boil, reduce to a simmer, and cook uncovered until the liquid cooks off and the mixture is thick, about 15 minutes. Stir in chicken and shrimp and simmer until heated through, 1 to 2 minutes.

By Morgan Mallory

Ingredients

• ✓ andouille sausage
• ghee
• green bell pepper
• celery
• onion
• chicken thigh
• cajun seasoning
• hot sauce
• tomato
• green chile
• chicken stock
• cauliflower
• shrimp
• black pepper

Instructions

1. 1 Melt ghee in a large Dutch oven over medium heat. Add bell pepper, celery, and onion; cook until vegetables begin to soften and onion turns translucent, 3 to 4 minutes. Add chicken, sausage, Cajun seasoning, and hot sauce; cook and stir until well combined, 2 to 3 minutes. Add tomatoes and stock; bring to a boil. Reduce heat, cover, and simmer until chicken is cooked through, about 15 minutes.
2. 2 Add riced cauliflower, breaking up any clumps while stirring. Add shrimp; increase heat to medium-high. Push shrimp below surface of hot tomato sauce; season with black pepper. Bring to a boil; cook, uncovered, until shrimp curls and turns pink in color, 6 to 8 minutes.

By Bibi

Ingredients

• ✓ andouille sausage
• elbow macaroni
• butter
• bread crumb
• parmesan cheese
• onion
• celery
• flour
• paprika
• mustard
• milk
• gruyere cheese
• cheddar cheese
• kosher salt
• black pepper

Instructions

1. 1 Cook macaroni in a large pot of boiling water until al dente. Drain.
2. 2 In a small pan, cook the andouille sausage over medium heat until done. Set aside. In the same pan, melt 1 tablespoon butter over medium heat. Add bread crumbs, and stir to coat. Cool, and then mix in Parmesan. Set aside.
3. 3 In a medium saucepan, melt 1 tablespoon butter. Saute onions and celery until translucent. Transfer to a bowl.
4. 4 In the same saucepan, melt 1 tablespoon butter over medium heat. Whisk in the flour, to make a white roux. Try not to let the roux brown at all, it should be white. Mix in paprika and mustard, then stir in milk. Bring to boil over medium heat, then add Gruyere and Cheddar cheeses. Simmer, stirring often, until thick enough to coat the back of a spoon, about 10 minutes. Season with salt and pepper to taste.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 in pan, or similar sized casserole dish. Transfer cooked macaroni to the dish, and toss in the andouille sausage and sauteed vegetables. Stir in the cheese mixture. Sprinkle the breadcrumb and Parmesan mixture evenly over the top.
6. 6 Bake for 20 minutes, or until crust turns golden brown.

By F. Craig Littlejohn

Ingredients

• ✓ andouille sausage
• green bell pepper
• olive oil
• onion
• garlic
• oregano
• creole seasoning
• black pepper
• shrimp
• long-grain white rice
• chicken broth
• tomato sauce
• lemon
• hot sauce

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12 inch baking dish. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels.
2. 2 Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and season with oregano, Creole seasoning and black pepper. Stir in shrimp and sausage, and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish.
3. 3 Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.

By Heidi Slonka

Ingredients

• ✓ andouille sausage
• olive oil
• onion
• celery
• shallot
• garlic
• butter
• cayenne pepper
• salt
• black pepper
• black-eyed pea
• chicken stock
• heavy cream
• okra

Instructions

1. 1 Heat olive oil in a large pot or dutch oven over medium heat. Stir in onion, celery, shallot, and garlic. Cook for 2 minutes.
2. 2 Add diced sausage to the pot and cook for 2 to 3 minutes. Remove some of the sausage for garnish and set aside. Add butter, cayenne pepper, salt, and pepper; cook for 3 to 4 minutes. Add peas and cook for 3 to 5 minutes. Pour in chicken stock, bring to a simmer, reduce heat to low, and simmer for 15 minutes.
3. 3 Stir in heavy cream. Remove 1/2 of the soup and puree in a blender. Return pureed black-eyed pea mixture to the pot and continue cooking on low, stirring well, for 3 to 5 minutes.
4. 4 Meanwhile, add okra to a cast iron skillet and cook over medium-high heat until they are well charred, 3 to 4 minutes. Add okra to black-eyed peas and serve garnished with reserved sausage pieces.

By CookingWithShelia

Ingredients

• ✓ andouille sausage
• chicken thigh
• tomato
• chicken broth
• celery
• carrot
• onion
• green bell pepper
• garlic
• cajun seasoning
• thyme
• oregano
• shrimp
• long-grain white rice
• parsley

Instructions

1. 1 Combine chicken, diced tomatoes, sausage, chicken broth, mirepoix, bell pepper, garlic, Cajun seasoning, thyme, and oregano in a slow cooker; cover. Cook on High until chicken is tender, 4 to 5 hours, stirring occasionally. Stir in rice and shrimp to combine during the last 30 minutes.
2. 2 Turn off slow cooker. Let stand, covered, to allow rice to absorb most of the remaining liquid, at least 15 minutes. Garnish with parsley.

By Campbell's Kitchen

Ingredients

• ✓ andouille sausage
• olive oil
• onion
• garlic
• chicken breast
• green bell pepper
• celery
• tomato
• shrimp
• thyme
• salt
• seasoned salt
• pepper
• hot pepper sauce
• green onion

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add 1 tablespoon olive oil and cook sausage slices until browned on both sides, 3 to 4 minutes. Remove sausage from pot and set aside.
2. 2 Add remaining olive oil to the pot. Add onion and garlic; cook and stir for 1 minute. Add chicken, bell pepper, and celery. Cook until chicken starts to brown on the edges, 2 to 3 minutes. Add browned sausage, diced tomatoes with liquid, shrimp, thyme, salt, seasoned salt, pepper, and hot pepper sauce; stir until well combined. Turn off the Sauté function. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid after the pressure has released completely.
5. 5 Serve jambalaya garnished with chopped green onions.

By fabeveryday

Ingredients

• ✓ andouille sausage
• black bean
• pinto bean
• kidney bean
• ground beef
• onion
• bell pepper
• garlic
• corn
• water
• salsa
• tomato chili sauce
• white vinegar
• salt
• black pepper

Instructions

1. 1 Place black beans, pinto beans, and kidney beans in a large pot and cover with several inches of cool water; let stand for at least 12 hours.
2. 2 Bring beans and water to a boil in the large pot; cook until beans are tender and heated through, about 30 minutes. Drain beans and set aside.
3. 3 Cook and stir sausage, beef, onion, bell pepper, and garlic in a large skillet over medium-high heat until meat is browned and crumbly, 5 to 10 minutes. Drain and discard fat.
4. 4 Place beans, sausage mixture, corn, water, salsa, chili sauce, and vinegar into a slow cooker; stir until combined.
5. 5 Cook on High for at least 4 hours, stirring occasionally. Season with salt and ground black pepper.

By NRath

Ingredients

• ✓ andouille sausage
• red bean
• butter
• onion
• green bell pepper
• celery
• bay leaf
• ham steak
• creole seasoning
• chicken broth
• garlic
• tomato sauce
• vinegar
• green onion
• parsley
• rice

Instructions

1. 1 Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
2. 2 Heat a skillet over medium heat; cook sausage until cooked through, 10 to 15 minutes. Transfer sausage to a work surface and slice.
3. 3 Heat butter in a skillet over medium heat; cook and stir onions, bell pepper, celery, and bay leaves until softened, about 5 minutes. Add sausage, ham, and 1/2 of the Creole seasoning; saute over medium-high heat until lightly browned, about 10 minutes. Stir drained beans into sausage mixture.
4. 4 Mix chicken broth, garlic, and remaining Creole seasoning into bean mixture; cover skillet and simmer on low for 3 hours.
5. 5 Stir tomato sauce, vinegar, and 1/2 of the green onions into bean mixture, slightly smashing beans with a potato masher. Simmer, uncovered, until thickened and beans are tender, about 30 minutes more. Mix remaining green onions and parsley into beans and serve over cooked rice.

By Kelly Hughes

Ingredients

• ✓ andouille sausage
• butter
• olive oil
• cajun seasoning
• chicken breast
• mushroom
• garlic
• chicken broth
• heavy cream
• hot sauce
• penne pasta
• parmesan cheese
• green pepper
• red pepper
• parsley

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and oil and allow butter to melt.
2. 2 Sprinkle 2 teaspoons Cajun seasoning on each side of the chicken breasts. Add chicken to hot Instant Pot and cook until browned, 2 minutes on each side. Transfer chicken breasts to a plate. Add andouille sausage, mushrooms, and garlic and sauté, about 2 minutes. Cancel Saute mode.
3. 3 Pour in chicken broth, whipping cream, and hot sauce. Stir in penne pasta. Nestle chicken breasts on top of pasta. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for about 20 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Remove chicken breasts to a cutting board and cut into bite-sized pieces.
6. 6 Stir Parmesan cheese into pasta sauce in the Instant Pot® until melted. Return chicken back to the pot and stir to combine. Add bell pepper and stir to combine. Residual heat will cook the peppers. Serve immediately garnished with parsley.

By thedailygourmet

Ingredients

• ✓ andouille sausage
• vegetable oil
• onion
• green bell pepper
• celery
• garlic
• creole seasoning
• thyme
• oregano
• red bean
• chicken broth
• hot sauce
• bay leaf
• rice
• flat-leaf parsley
• green onion

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and let heat about 30 seconds. Add sausage and cook for 5 minutes. Transfer to a plate using a slotted spoon and set sausage aside.
2. 2 Add onion, bell pepper, and celery to the Instant Pot and cook for 3 minutes. Add garlic, Creole seasoning, thyme, and oregano; cook 2 minutes more. Turn pot off.
3. 3 Add beans, broth, hot sauce, and bay leaf to the Instant Pot with the vegetables. Close and lock the lid. Select high pressure and set the timer for 30 minutes. Allow 10 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
5. 5 Remove bay leaf from the pot and discard. Add reserved cooked sausage. Select Saute function. Cook, stirring frequently to mash some of the beans and thicken the mixture, for about 10 minutes. Turn off pot and let stand for 10 minutes.
6. 6 Serve beans over hot cooked rice garnished with parsley and green onions.

By Soup Loving Nicole

Ingredients

• ✓ andouille sausage
• chicken
• water
• millet flour
• vegetable oil
• onion
• green bell pepper
• garlic
• celery
• green onion
• bay leaf
• salt
• thyme
• cayenne pepper
• file powder

Instructions

1. 1 Place chicken in a 6- to 8-quart stockpot and pour in enough water to completely cover the chicken; bring to a boil, reduce heat to medium, and simmer until chicken is no longer pink at the bone and juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
2. 2 Remove chicken from water and place on a work surface to cool, retaining the resulting chicken stock in the stockpot.
3. 3 Cook and stir millet flour and vegetable oil together in a large frying pan or skillet over medium heat until roux is smooth and slightly darker than peanut butter, about 10 minutes.
4. 4 Mix onion, green bell pepper, and garlic into roux; cook and stir over low heat until fragrant, 2 to 3 minutes. Transfer onion-roux mixture to stockpot with chicken stock.
5. 5 Bring chicken stock mixture to a simmer over medium heat; add andouille sausage, celery, green onion, bay leaves, salt, thyme, and cayenne pepper and simmer for 1 hour.
6. 6 Remove skin from cooked chicken and discard. Pull meat from the bones and chop into bite-size pieces; discard carcass. Add chicken meat to broth mixture and simmer until chicken is heated through, 5 to 10 minutes.
7. 7 Remove stockpot from heat, stir file powder into gumbo, and remove and discard bay leaves.

By Matt

Ingredients

• ✓ andouille sausage
• olive oil
• bacon
• onion
• green bell pepper
• garlic
• bay leaf
• ham hock
• kidney bean
• cajun seasoning
• worcestershire sauce
• chicken broth
• salt
• rice
• green onion

Instructions

1. 1 In a large pot over high heat, heat oil. Add bacon and sauté for 2 minutes. Add onions, bell pepper, garlic, bay leaves, sausage, and ham hock and sauté for 2 more minutes.
2. 2 Add beans and sauté for 2 more minutes. Stir in Cajun-style seasoning, Worcestershire sauce, and stock. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.
3. 3 Add salt, cover the pot and simmer for an additional 15 minutes. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard ham hock.
4. 4 Ladle soup into individual bowls. Top each serving with 1/4 cup rice and 1 tablespoon green onion.

By Holly

Ingredients

• ✓ andouille sausage
• red kidney bean
• vegetable oil
• onion
• celery
• poblano pepper
• garlic
• chicken broth
• ham hock
• bay leaf
• black pepper
• thyme
• cayenne pepper
• hot sauce
• white rice
• green onion

Instructions

1. 1 Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
2. 2 Heat vegetable oil in a large pot over medium heat. Cook and stir sausage in hot oil until oils slightly release from sausage and edges brown, 5 to 7 minutes. Stir onion, celery, and poblano pepper into sausage; cook and stir until vegetables soften and start to turn translucent, 5 to 10 minutes. Stir garlic into sausage mixture; cook and stir until fragrant, about 1 minute.
3. 3 Stir red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into the sausage mixture; bring to a boil, reduce heat to low, and simmer gently, stirring occasionally, for 1 1/2 hours. Add salt and continue simmering until beans are soft, meat is tender, and desired consistency is reached, 1 1/2 to 2 hours more. Season with salt.
4. 4 Spoon rice into bowls, ladle red beans mixture over rice, and top with green onion.

By John Mitzewich