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We are making a cajun-inspired dinner tonight 😋. One of the places that is on our travel list… is New Orleans 🎇📿🎭 not sure when we will all be allowed to freely travel 🛫 again so we are making this meal instead 😅 On the table is a Creole Caesar salad with cornbread croutons and fried okra – thanks @epicurious for the recipe! We also have a cajun-inspired sausage and Israeli couscous casserole dish – courtesy of the #instantpotbible cookbook 🙌🏼.
Have a look at the Israeli Couscous recipe below, or use the link for the Creole Caesar Salad and enjoy!
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Ingredients
2 tbsp of olive oil
1/5 cups of chopped yellow onion
1 cup stemmed, cored, and chopped green bell pepper
2/3 cup celery ribs, sliced
14 oz of andouille sausage sliced into 1/2 inch slices
2.5 cups of chicken broth
1 and 3/4 cup of diced tomatoes
1.5 cups of Israeli couscous
1 tsp dried thyme
1 tsp of dried sage
1/2 tsp of cayenne
1/2 tsp of salt
Instructions
1. Set the instant pot to saute, warm the oil for a minute or two. Add the onion, bell pepper, and celery. Cook, stirring often, until the onion begins to soften - approximately 5 minutes. Add the sausage and cook, stirring until the sausage is warmed through - about 3 minutes.
2. Stir in the broth and scrape up the brown stuff on the pto's bottom. Turn off the sautee function. Stir in the tomatoes, couscous, thyme, sage, cayenne and salt. Lock the lid and pressure cook on manual (high) for 10 minutes.
3. Use the quick release method to bring pressure down to normal. Unlatch the lid and open the cooker. Set the lid askew over the cooker for 5 minutes. Stir well then serve.
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