This post is sponsored by FoodSaver.
We’ve had some unexpected travel recently. This is not the time of the year you want that to happen, but sometimes you just have to roll with it! This time of the year is always packed full of planning and preparation, and my kitchen is especially busy. I don’t make a lot of sweets throughout the year, but the holiday season is the exception.
I’ve talked about my Foodsaver many times and have shared features, tips and even my favorite models. It really came in handy with our last minute travel plans, which is something that had never occurred to me. Even if your travel is well-planned, which most is during the holidays, you’ll love how your FoodSaver can help out!
How many times have you left for vacation and come home to throw away food that went bad while you were gone? Or worse, you threw it away before you left in anticipation that it wouldn’t last?
We had so much food in our refrigerator when I found out I had to book flights. The thought of losing it all made me cringe. And all those Christmas cookies I’d baked! I always make a big pot of Jambalaya this time of year; it’s nice to have something a bit spicy to balance out all the sweet.
Then I remembered my FoodSaver.
I got out my favorite Seal and Peel FoodSaver bags and got to work. In no time at all, I’d vacuum sealed everything I could and popped it in the freezer. Cookies? No problem! Fresh vegetables? Done!
This yummy Chicken and Sausage Jambalaya? Score!
In about 30 minutes, I was finished. And when we get home, not only will we not have to throw away and wasted all that food, but I won’t have to worry about cooking dinner after a long flight!
FoodSaver makes for an amazing Christmas gift, too. I got one for my parents and they use it almost daily. They have a big garden in the summertime, and it’s helped them keep more of the vegetables for themselves because it lasts so much longer!
- 2 tsp extra-virgin olive oil
- 1 lb andouille sausages cut into 1/4 in. thick slices
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 teaspoons Cajun or Creole seasoning
- 1 teaspoon Italian seasoning
- 2 cups low-sodium chicken broth
- 1 1/2 cups long grain white rice
- 14.5 ounce can fire-roated diced tomatoes
- 1/2 teaspoon kosher salt
1. Press “Saute” to preheat your Instant Pot. When the word “hot” appears on the display, add the olive oil. When oil is shimmering, add the sausage and chicken, cooking a few minutes until it's browned. Remove the meat and set aside. Add the onions, bell pepper and celery to the pot. Cook until the onions are soft, about 5 minutes, stirring frequently. Add the garlic, Cajun and Italian seasoning and cook for 1 more minute.
2. Add the chicken broth, stirring well to scrape up any browned bits from the bottom. Turn off the IP.
3. Add the rice to the pot, then top with the reserved sausage and chicken. Pour over the tomatoes (undrained). Close and lock the lid of the Instant Pot. Press “Manual” and immediately adjust the timer to 5 minutes. Check that the cooking pressure is on “high” and that the release valve is set to “Sealing”.
4. When the time is up, wait 5 minutes, then open the IP using “Quick Pressure Release. Gently stir and serve immediately.