Jambalaya
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Votes: 68
Rating: 4.53
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Course Main Course
Cuisine American
Difficulty Medium
Browse Category Rice & Pastas
Duration 30-60 min
Diet Dairy Free
Cooking Technique Pressure Cook
Main Ingredient Rice, Sausage, Shrimp
Prep Time 15 minutes
Cook Time 30 minutes
Servings
6 servings
Ingredients
  • 1 tablespoon oil
  • 12 ounces andouille sausage cut into 1/2 inch slices, Andouille is a spicy smoked Cajun sausage. If you don't have access to it, substitute it with a Spanish chorizo or kielbasa.
  • 12 ounces chicken thighs boneless, skinless, cut into 1 inch pieces
  • 1 pound Shrimp peeled and deveined
  • 1 cup onion chopped
  • 1 cup bell pepper chopped
  • 1 cup celery chopped
  • 1 tablespoon garlic minced
  • 1 teaspoon dried thyme
  • 1 tablespoon Cajun seasoning or to taste
  • 1/2 teaspoon salt or to taste, Quantity of salt will depend on your Cajun seasoning. If it's more salty, go easy on the extra salt.
  • 1 1/2 cups long grain white rice
  • 14.5 ounce diced tomatoes with liquid, 1 can
  • 1 teaspoon Worcestershire sauce
  • 2 cups chicken broth
  • 2 small bay leaves or 1 large
  • parsley chopped, to garnish
  • 1/2 cup shallots thinly sliced, optional
Course Main Course
Cuisine American
Difficulty Medium
Browse Category Rice & Pastas
Duration 30-60 min
Diet Dairy Free
Cooking Technique Pressure Cook
Main Ingredient Rice, Sausage, Shrimp
Prep Time 15 minutes
Cook Time 30 minutes
Servings
6 servings
Ingredients
  • 1 tablespoon oil
  • 12 ounces andouille sausage cut into 1/2 inch slices, Andouille is a spicy smoked Cajun sausage. If you don't have access to it, substitute it with a Spanish chorizo or kielbasa.
  • 12 ounces chicken thighs boneless, skinless, cut into 1 inch pieces
  • 1 pound Shrimp peeled and deveined
  • 1 cup onion chopped
  • 1 cup bell pepper chopped
  • 1 cup celery chopped
  • 1 tablespoon garlic minced
  • 1 teaspoon dried thyme
  • 1 tablespoon Cajun seasoning or to taste
  • 1/2 teaspoon salt or to taste, Quantity of salt will depend on your Cajun seasoning. If it's more salty, go easy on the extra salt.
  • 1 1/2 cups long grain white rice
  • 14.5 ounce diced tomatoes with liquid, 1 can
  • 1 teaspoon Worcestershire sauce
  • 2 cups chicken broth
  • 2 small bay leaves or 1 large
  • parsley chopped, to garnish
  • 1/2 cup shallots thinly sliced, optional
Votes: 68
Rating: 4.53
Rate this recipe!
Print Recipe
Instructions
  1. Rub shrimp with 1 teaspoon of Cajun seasoning and set aside.
  2. Press 'Sauté' and add oil to inner pot of Instant Pot. Add Andouille sausage, and cook until browned, about 6 minutes. Remove with a slotted spoon and set aside.
  3. Add chicken, and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside.
  4. Add shrimp and briefly saute for just a few seconds, adding a teaspoon of oil if required. Remove with a slotted spoon and set aside. You can choose to not sauté the shrimp at the beginning. Just add it in raw at the end, and the juices will get absorbed by the rice, without the shrimp drying out.
  5. Add onions, bell pepper, celery, and garlic. Stir until onion is translucent.
  6. Add thyme, Cajun seasoning, salt, rice and stir to coat, about 30 seconds.
  7. Stir in tomatoes, Worcestershire, chicken broth and bay leaves. Stir in the reserved sausage and chicken.
  8. Cook on 'Manual' setting for 7 minutes. Make sure steam release handle is in the ‘Sealing’ position. Do a Quick Release and open the Instant Pot.
  9. Carefully stir in shrimp. Close the Instant Pot and allow the shrimp to finish cooking in the residual heat for 10 minutes.
  10. Open the Instant Pot and add parsley. Gently stir the jambalaya. Garnish with shallots, if using. Serve with hot sauce on the side.
Recipe Notes

 

    •  If any of the ingredients being sauted browns too quickly, press 'Keep Warm/Cancel' until the Instant Pot cools down a bit and press the 'Saute' button again to restart.