My mother's side of the family is from Baton Rouge, Louisiana. Soul food is very near and dear to my heart. That's why I'm so grateful my husband appreciates Southern home cooking. He loves this recipe for Jambalaya in particular. I love that it's so easy with the help of a handy-dandy electric pressure cooker. I don't own an Instant Pot or stove-top pressure cooker, but I'm sure it can be easily adapted.
I make my hubs a big old batch and he'll eat it for lunch all week long. Another plus for me. It's the type of recipe that is even better as leftovers. The flavors really deepen with time.
Of course, the jambalaya tastes great right out of the pressure cooker too, but if you have the time, then let it sit on warm mode for about an hour. It'll be worth the wait. Promise!