I am a big fan or ratios or guidelines as opposed to strict recipes. Recently, I posted the basic recipe for Chicken Biryani (one of my favorites for the IP). Using that basic formula, one could theoretically make a number of similar dishes i.e. Jambalaya, Arroz con Pollo, Jollof rice, Fideos Rossejat Rapida etc…
The basic formula:
Spices + 1 1/2 cup “aromatics” + 1 lb protein + fresh herbs + 1 cup rice + 1 cup liquid
I used this basic “formula” for Jambalaya last night and it worked like a charm. I started by using the medium sauté function on the IP rendered ~ 8 oz diced smoked sausage (didn’t have an andouille on-hand) and once nicely colored added ~ 1 lb medium dice chicken thighs. While this was cooking I chopped 1 medium onion, 1 red bell pepper, and 2 stalks celery (The Trinity), and 4 garlic cloves (The Pope). Once lightly brown, I moved the protein to a separate bowl and added my vegetables to the IP and cooked until softened (always add garlic at very end). Once the vegetables were soft, I turned off the IP and added the protein back to the vegetables, mixed well, and pressed into an even layer. I then added a can of diced, fire-roasted tomatoes, again pressing into an even layer, followed by a whole mess of diced scallions and a few bay leaves. I followed that with an even layer of rice (1 cup). Finally, I added the liquid (water or chicken stock would work fine) which was clam juice (1 cup). I sealed the IP and set for 5 min of cooking under high pressure.
*along the way, I of course seasoned everything very well with “Cajun Spices” – salt, paprika, oregano, black pepper, and cayenne.
Then, I went for a walk with the family…when I returned about 30 minutes later the IP was just losing it’s pressure and we were about ready to roll. I opened the IP and tossed in a handful of shrimp on the top and sealed her back up to let the steam cook the shrimp while I made a quick wedge salad and toasted a baguette.
Entire deal consisted of maybe 15 minutes hands-on time. Was a great success. With the IP, I think the layering as described is important. I think that having the vegetables on the bottom allows them to release enough liquid to avoid the dreaded “burn” warning.
Next time I will try a Spanish style dish – maybe use some chorizo, chicken, and a mixture of fideos and rice.