Type what you have

Ingredients

• ✓ andouille sausage
• chicken
• water
• onion
• bay leaf
• thyme
• salt
• pepper
• olive oil
• long-grain white rice
• paprika
• chicken broth
• egg

Instructions

1. 1 Place chicken in a large pot. Add water to cover, onion, bay leaf, thyme sprig, salt, and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until chicken is tender, about 50 minutes.
2. 2 Transfer chicken to a cutting board or platter and let cool completely. Remove bones, fat, and skin from chicken. Chop chicken into bite-size pieces and set aside.
3. 3 Heat olive oil in a heavy pot over medium heat. Add sausage pieces; brown on all sides. Add rice and paprika to the pot; stir over medium heat until rice is coated with oil and browned bits are stirred from the bottom. Add chicken broth and browned sausage pieces.
4. 4 Bring to a boil; reduce heat, cover and cook until rice has absorbed the broth, about 30 minutes. Fluff the rice with a fork.
5. 5 Stir the chicken pieces into the rice. Top with chopped hard-cooked egg just before serving.

By Campbell's Kitchen

Ingredients

• ✓ andouille sausage
• baby red potato
• onion
• seafood seasoning
• beer
• corn
• shrimp

Instructions

1. 1 Combine andouille sausage, potatoes, and onion in a multi-functional pressure cooker (such as Instant Pot). Sprinkle seafood seasoning over the top. Pour in beer. Lay corn pieces on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 20 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in shrimp. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid.

By Soup Loving Nicole

Ingredients

• ✓ andouille sausage
• peanut oil
• cajun seasoning
• vegetable broth
• sweet potato
• corn

Instructions

1. 1 Heat peanut oil in a skillet over medium heat. Season andouille sausage with Cajun seasoning; cook in hot oil until browned, about 5 minutes. Drain excess grease from the skillet. Set sausage aside.
2. 2 Heat vegetable broth in a saucepan over medium heat until warm; add sweet potato and bring to boil. Cook until potato is tender, about 10 minutes. Stir sausage and corn into the broth with the sweet potato. Bring the mixture to a boil and serve immediately.

By Cheryl W

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
• onion
• celery
• red bell pepper
• cajun seasoning
• sage
• shrimp
• milk
• alfredo sauce mix
• butter
• parmesan cheese
• garlic

Instructions

1. 1 Combine sausage, onion, celery, red bell pepper, Cajun seasoning, and sage in a skillet; cook and stir until sausage is cooked through and celery and bell pepper are softened, 5 to 10 minutes. Add shrimp and cook until cooked through and bright pink, about 5 minutes. Remove skillet from heat.
2. 2 Whisk milk, Alfredo sauce mix, and butter together in a saucepan; bring to a boil. Reduce heat to low and simmer sauce, stirring occasionally, until smooth and thickened, about 2 minutes. Stir Parmesan cheese and garlic into sauce until cheese is melted. Stir shrimp mixture into sauce.

By GIMMEYOURWILDS

Ingredients

• ✓ andouille sausage
• onion
• green bell pepper
• garlic
• rotisserie chicken
• creole seasoning
• tomato
• chicken broth
• corn

Instructions

1. 1 Heat a pan over medium-high heat. Add onion, bell pepper, and garlic; saute until onion is translucent, about 5 minutes. Add shredded chicken and Creole seasoning. Mix thoroughly. Add tomatoes, chicken broth, corn, and sausage. Reduce heat and simmer until flavors come together, about 20 minutes.

By Linda Wilkinson

Ingredients

• ✓ andouille sausage
• mayonnaise
• cajun seasoning
• whole wheat bread
• vegetable oil
• egg

Instructions

1. 1 Whisk mayonnaise and Cajun seasoning together in a small bowl until smooth. Spread over both slices of toasted bread.
2. 2 Place andouille sausage in a skillet, cut-side down. Cook over medium-high heat for 2 minutes. Flip and cook for 2 minutes more. Transfer andouille to one slice of bread, leaving a small space in between the halves as a "raft" to hold the egg in place.
3. 3 Heat oil in the same skillet for 1 minute over medium heat. Crack egg into the skillet and let cook undisturbed for 3 minutes. Flip with a spatula and cook for 2 minutes more. Place fried egg on top of the andouille and cover with the second slice of bread.

By Soup Loving Nicole

Ingredients

• ✓ andouille sausage
• oil
• shrimp
• chicken breast
• celery
• red bell pepper
• green bell pepper
• garlic
• water
• red beans and rice

Instructions

1. 1 In large skillet, heat 1 tablespoon oil over medium high heat. Season shrimp with salt and pepper if desired. Cook shrimp until just pink, about 1 minute a side, remove and reserve (shrimp will not be fully cooked).
2. 2 Season chicken with salt and pepper if desired and in same skillet, brown chicken on all sides, about 5 minutes, remove and reserve.
3. 3 Add remaining tablespoon oil to skillet and cook sausage, stirring occasionally until browned, about 4 minutes.
4. 4 Stir celery into skillet and cook until translucent, about 3 minutes. Add peppers to skillet and cook until slightly softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
5. 5 Add water and Knorr® Cajun Sides™ - Red Beans & Rice to skillet, stir to combine. Bring to a boil, cover, reduce heat slightly and simmer 5 minutes. Stir in reserved chicken and shrimp and cook 3 - 4 minutes more or until rice is tender. Let stand 2 minutes. Serve.

By Knorr

Ingredients

• ✓ andouille sausage
• chicken thigh
• green onion
• onion
• vegetable oil
• all-purpose flour
• water
• celery
• cajun seasoning
• cayenne pepper
• salt
• black pepper
• garlic

Instructions

1. 1 Saute chicken and sausage in a large skillet for 4 to 5 minutes. Remove meat from skillet, add green onions and onion and saute until soft. Set aside.
2. 2 To Make Roux: In a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux. Set aside.
3. 3 Put water in a large pot. Add the chicken, sausage, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic. Bring all to a boil and cook for 20 minutes. Add 1/2 cup roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining 1/2 cup roux.
4. 4 Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Serve hot over rice, if desired.

By Laura Poche

Ingredients

• ✓ andouille sausage
• water
• shrimp and crab boil
• seafood seasoning
• crawfish
• red potato
• corn
• seafood seasoning
• water

Instructions

1. 1 Combine water, dry crab boil, and seafood seasoning in a multifunctional pressure cooker, such as an Instant Pot. Add live crawfish. Close and lock the lid. Select High pressure, according to the manufacturer's instructions; set timer for 0 minutes. Allow 15 minutes for pressure to build. As the pressure builds it will steam crawfish.
2. 2 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 2 minutes. Carefully pour crawfish and liquid into a large bowl and let sit for 30 minutes to soak while you prepare the rest of the meal.
3. 3 Add potatoes, corn, andouille sausage, and 1 tablespoon seafood seasoning to the pot. Pour in water and stir until evenly combined. Close and lock the lid.
4. 4 Select High pressure according to the manufacturer's instructions; set timer for 5 minutes. Allow 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 2 minutes. Divide mixture between 4 plates and serve with crawfish.

By Soup Loving Nicole

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
• canola oil
• yukon gold potato
• salt
• black pepper
• onion
• green chile
• pie crust
• cheddar cheese
• gouda cheese
• egg
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Add canola oil to a 12-inch nonstick pan over medium heat. Add potatoes, salt, and pepper. Fry until potatoes are fork-tender, about 20 minutes. Transfer to a medium bowl.
3. 3 Add sausage and onion to the same pan. Cook and stir until onion is translucent, about 5 minutes. Transfer to the bowl of potatoes using a slotted spoon. Stir in green chiles. Allow mixture to cool to room temperature.
4. 4 Divide each pie crust into 3 pieces. Roll out each piece into an 8-inch circle. Add 3 tablespoons of the potato-sausage mixture to each circle. Mix Cheddar and Gouda cheeses together; sprinkle 3 tablespoons over the filling.
5. 5 Beat egg and milk together to make egg wash. Fold dough over the filling in a semi-circle shape. Brush the edge of the pastry with egg wash; press to seal. Flute the border with a fork. Brush the tops with egg wash and score tops with a fork.
6. 6 Space hand pies evenly on the prepared baking sheet.
7. 7 Bake in the preheated oven until golden brown, about 20 minutes.

By Lela

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
• butter
• onion
• pumpkin puree
• thyme
• chicken stock
• brown sugar
• praline liqueur
• heavy cream

Instructions

1. 1 Heat 2 tablespoons butter in a medium skillet over medium heat; add diced sausage and cook for 5 minutes. Add onion; cook until tender. Add pumpkin and thyme and cook for 5 minutes.
2. 2 Add broth, brown sugar, and liqueur. Reduce heat to low, cover, and simmer for 45 minutes.
3. 3 Purée soup in batches using an immersion blender until nearly smooth. Return to pan over low heat; stir in cream and reserved 2 tablespoons butter. Serve.

By MARBALET

Ingredients

• ✓ andouille sausage
• russet potato
• red bell pepper
• yellow bell pepper
• shallot
• turkey sausage
• grapeseed oil
• garlic powder
• italian seasoning
• paprika
• black pepper
• zucchini
• yellow squash

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine potato, bell peppers, shallots, and sausages with 3 tablespoons oil in a large bowl.
3. 3 Mix garlic powder, Italian seasoning, paprika, and pepper together. Stir into the sausage mixture. Transfer the mixture to a roasting pan or 10x18-inch griddle pan.
4. 4 Bake in the preheated oven until vegetables are tender, about 25 minutes.
5. 5 Mix zucchini, yellow squash, and remaining oil in a small bowl. Pour over the sausage and vegetable mixture and gently stir in. Continue baking until squash is tender, about 15 minutes. Serve warm.

By 1010lisalynn

Ingredients

• ✓ andouille sausage
• onion
• red bell pepper
• green bell pepper
• celery
• tortilla chip
• shrimp
• olive oil
• seafood seasoning
• colby jack cheese

Instructions

1. 1 Heat a skillet over medium-high heat. Add andouille and cook for 2 minutes. Add onion and cook for 2 minutes more. Add bell peppers and cook for 2 minutes more. Remove from heat and stir in celery.
2. 2 Line a baking sheet with foil and place tortilla chips on top. Cover chips with the sausage mixture.
3. 3 Place shrimp in a bowl; add oil and seafood seasoning. Stir to coat. Place shrimp in the same skillet and cook over medium-high heat for 3 minutes. Scatter shrimp on top of the sausage mixture. Sprinkle Colby Jack cheese over the nachos.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil nachos until cheese has melted, about 3 minutes.

By Soup Loving Nicole

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
• cranberry
• bread stuffing mix
• parsley
• egg
• orange
• chicken broth
• black pepper
• salt
• poultry seasoning
• thyme
• rosemary
• sage
• garlic
• celery
• onion
• mild sausage
• butter
• bread

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Dice bread into 3/4-inch cubes; spread into an even layer on a rimmed baking sheet.
3. 3 Bake in the preheated oven, stirring several times, until toasted, about 45 minutes. Keep oven on.
4. 4 Meanwhile, melt butter in a large Dutch oven over medium-high heat until foaming, about 2 minutes; do not allow butter to burn. Add Italian and andouille sausages. Cook, breaking sausages up into fine pieces, until just a few bits of pink remain, about 8 minutes.
5. 5 Add onion, celery, garlic, sage, rosemary, thyme, poultry seasoning, salt, and pepper. Stir frequently until vegetables are softened, about 7 minutes. Remove from the heat and stir in 2 cups chicken broth, orange juice, and 1 tablespoon orange zest.
6. 6 Whisk remaining 2 cups chicken broth, eggs, and parsley together in a medium bowl until combined. Slowly stir in the sausage mixture. Gently fold in the toasted bread cubes, stuffing mix, and dried cranberries until evenly mixed. Transfer to a buttered 9x13-inch baking dish and cover tightly with aluminum foil.
7. 7 Bake until an instant-read thermometer reads 150 degrees F (66 degrees C), about 45 minutes. Remove foil and continue to bake until crispy and golden brown on top, about 10 more minutes.
8. 8 Remove from the oven and let cool for 5 minutes before serving. Sprinkle with additional parsley if desired.

By Culinary Envy

Ingredients

• ✓ andouille sausage
• canola oil
• poblano chile
• red bell pepper
• red onion
• corn kernel
• flour tortilla
• colby cheese
• canola oil
• sour cream
• salsa

Instructions

1. 1 Heat 1 tablespoon of canola oil in a large skillet over medium heat. Stir in the diced sausage, poblano pepper, red pepper, red onion, and corn. Cook until soft, about 15 minutes.
2. 2 Spoon 1/4 of the sausage mixture on one half of each tortilla; top each with 1/2 cup cheese. Fold over tortillas to make a half moon shapes. Repeat with remaining ingredients.
3. 3 Heat the remaining 1 tablespoon of canola oil in large skillet over medium heat. Cook quesadillas until the cheese is melted and the tortilla is brown and crispy, about 5 minutes per side. Cut each quesadilla into 4 wedges, and top with sour cream and salsa, if desired.

By Stephanie S

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
• hash brown potato
• butter
• heavy cream
• egg
• cayenne pepper
• salt
• black pepper
• red pepper
• bacon
• gouda cheese
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix hash brown potatoes and melted butter together in a bowl. Press mixture into a 9-inch glass pie pan to form a crust.
3. 3 Bake in the preheated oven until golden brown, about 25 minutes.
4. 4 Whisk cream, eggs, cayenne, salt, and pepper together in a bowl; let warm up to room temperature while the crust cooks.
5. 5 Remove crust from the oven and lower heat to 350 degrees F (175 degrees C).
6. 6 Add red pepper, bacon, and sausage to the cooled crust. Sprinkle Gouda and Cheddar cheeses over top, then pour in egg mixture.
7. 7 Bake in the preheated oven until a knife inserted in the center comes out clean, about 30 minutes.
8. 8 Let cool a bit before serving, about 10 minutes.

By Rtracey

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