Millet Jambalaya
What if I offered you a dish that brought to your table all the comforts of a classic Jambalaya with the healthfulness of millet? It can be done in the instant pot. It is also easily adapted for the stovetop. So, maximum ease, comfort and nourishment all in one. That is exactly what this millet Jambalaya is doing for you. Done with a chockfull of veggies – the rich flavors of chicken and andouille sausage and all the fresh herbs that your can find. Then some peppers, celery and carrots thrown in for good measure. Millet is one of my favorite grains to work with. I usually use this variety.
My Millet Jambalaya Story
So I made this for dinner last night. But between the father and the children, I am told this is good stuff. A winner. A Jambalaya is one of those forgiving one pot dishes, that allow you to put everything that you have on hand to good use. And, I even added in some okra as I had some on hand.
Shrimp is not a bad idea, in fact usually a traditional add on however thanks to my young man I leave it optional. The past few days have been a blur of things.
This is usually the time of the year when we try to wind down things. With the daughter is is an extra crazy wind-down of sorts! She of course is on cloud nine. It is a time of excitement and new beginnings.
Me, I am thrilled that my shot two is all done. This new guidance for CDC is all promising. I will be teaching this for my Friday Mt Kisco class. Warm, bright and sunny! Pop a batch of this jambalaya in your instant pot and go out for a nice long walk. That is how I do dinner! So should you.
Some more ideas along these lines
If you like this recipe, you may want to give my vegan jambalaya with farro a try. To keep some cooked millet available in our pantry, check out this post on how to cook the perfect millet.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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Ingredients
- 1/3 cup extra virgin olive oil
- 1 cup chopped red onion (about 1 large)
- 1/2 cup chopped celery (about 3 stalks)
- 2 bell peppers (red and green) pepper chopped
- 2 andouille sausages, cubed
- 1/2 pound cubed boneless skinless chicken
- 1 cup crushed tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 cup pearled millet
- 1 and 1/2 teaspoon salt
- 1/2 teaspoon red cayenne pepper (or to taste)
- 1 cup water
- 1/4 cup sliced okra
- Chopped parsley to finish
Instructions
- Turn the instant pot onto sauté mode. Add in the oil and heat well. Add in the red onion, celery, and bell peppers and sauté lightly for 2 to 3 minutes.
- Add in the sausage and the chicken and cook for 3 to 4 minutes. Add in the crushed tomatoes, bay leaves, thyme and millet and stir well.
- Add in the salt and the red cayenne pepper and mix well. Add in the water and the okra. Cover the instant pot and turn off the sauté mode. Set to 3 minutes of high pressure and allow a natural release.
- Serve garnished with the chopped parsley.