Instant Pot Shrimp Jambalaya Recipe
This Cajun dish is a speedy weeknight dinner! In about half an hour, you can have spicy, flavorful Instant Pot Shrimp Jambalaya on your dinner table.
Servings: 8 servings
Calories: 348kcal
Ingredients
- 1 pound andouille sausage sliced into ½” coins
- 1 tablespoon avocado oil
- 4 large ribs celery diced
- 2 green bell peppers diced
- 1 large onion diced
- 6 cloves garlic minced
- 2 cups chicken stock or bone broth
- 14 ounces canned diced tomatoes
- 1 cup long-grain white rice see notes
- 1 tablespoon Cajun seasoning more or less to taste, see notes
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 pound peeled and deveined shrimp cooked
- 4 green onions sliced
Instructions
Instant Pot Directions
- Turn the Instant Pot to “Sauté” and set for 30 minutes. Let heat until it beeps, and then add half the andouille sausage pieces. Brown sausage, stirring occasionally until seared on all sides (no need to cook through), about 8 minutes. Remove from Instant Pot, and then repeat with remaining sausage. Set sausage aside.
- Add the avocado oil (if your sausage released a lot of fat, you might not need to add the oil). Then add the celery, bell pepper, onion, and garlic. Cook until just tender and flavorful, about 6 minutes. Turn off Sauté mode.
- Add the sausage pieces, chicken stock, diced tomatoes, rice, Cajun seasoning, bay leaves, smoked paprika, and thyme. Seal the Instant Pot, and set on the “Rice” setting for 12 minutes. When cooking time is up, manually release the pressure.
- Add in the cooked shrimp, then serve the jambalaya topped with the green onions.
Stovetop Directions
- Heat a Dutch oven over medium-high heat. Add half the andouille sausage pieces. Brown sausage, stirring occasionally until seared on all sides (no need to cook through), about 8 minutes. Remove from the pot, and then repeat with the remaining sausage. Set sausage aside.
- Add the avocado oil (if your sausage released a lot of fat, you might not need to add the oil). Then add the celery, bell pepper, onion, and garlic. Cook until just tender and flavorful, about 6 minutes.
- Add the sausage pieces, chicken stock, diced tomatoes, rice, Cajun seasoning, bay leaves, smoked paprika, and thyme. Bring to a boil, reduce heat to a simmer, and simmer with lid ajar, stirring occasionally for 20-25 minutes, or until the veggies are tender and the rice is soft.
- Add in the cooked shrimp, then serve the jambalaya topped with the green onions.
Notes
- The spice and sodium levels of Cajun seasonings vary wildly. I tested this recipe using 1 tablespoon of Slap Ya Mama! with great results. If you use another brand, start with 1 teaspoon, and then add more as needed at the end. You can always add more!
- To use brown rice instead of white rice, set your Instant Pot to the Rice setting for 22 minutes, or cook on the stovetop for 30-35 minutes, or until the rice is soft.
- To use cauliflower rice (from fresh or frozen), reduce the amount of stock to 1 cup, then set your Instant Pot to the Rice setting for 5 minutes, or cook on the stovetop for 15-18 minutes (until the other veggies are tender).
- To make this paleo or Whole30 compliant, use cauliflower rice instead of regular. Also check the sausage label to avoid grain ingredients or added sugar.
Nutrition
Serving: 1g | Calories: 348kcal | Carbohydrates: 18g | Protein: 23g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Cholesterol: 156mg | Sodium: 1647mg | Fiber: 3g | Sugar: 6g
