Instant Pot Jambalaya| 21 Day Fix Jambalaya

Instant Pot Jambalaya (21 Day Fix)

  • Author: Nancylynn
  • Yield: 6 servings 1x


This Instant Pot Jambalaya uses chicken andouille sausage and a homemade Cajun seasoning to give the traditional New Orleans favorite a healthy twist!



For the Cajun Seasoning

  • 1/2 tsp of sea or kosher salt
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/4 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/8 tsp cayenne pepper
  • 1/8 red pepper flakes (optional)

For the Jambalaya

  • 6 tsp olive oil, divided
  • 1/2 lb chicken sausage, sliced – I used fully cooked Andouille Sausage
  • 1/2 lb medium sized shrimp – I kept the tail on for pics, but it might be better with the tail off
  • 1/2 lb boneless skinless chicken thighs, diced
  • 1 1/2 cups brown rice
  • 1 1/2 cups organic chicken stock or broth
  • 1 (14.5oz) can of diced tomatoes
  • 1 onion diced
  • 3 cloves of garlic, minced
  • 3 stalks of celery, diced
  • 2 bell peppers, diced


  1. Mix up the Cajun Seasoning and set aside.
  2. Turn IP to sauté and add in 2 tsp of olive oil. Brown sausage slices, then remove from pot. Add in an additional 2 tsp of oil. Season shrimp with 1/2 tsp of the cajun seasoning. Add shrimp to the Instant Pot and sauté until cooked through, usually just a few minutes. Remove from Pot and set aside with the chicken sausage.
  3. Add remaining 2 tsp of olive oil to the IP, and add in onions, celery, bell peppers, garlic and 3 tsp cajun seasoning. Stir until fragrant, then add in rice, chicken, diced tomatoes, and broth. Place lid on the IP and set to manual for 22 minutes.
  4. When cook time is finished, do a natural release for 10 minutes, then a quick release for any remaining steam.
  5. After the lid unlocked, open and stir in sausage and shrimp. Taste and adjust salt/seasoning as desired (there should be extra seasoning left over to add if you want to!)


1 Red, 1 Yellow, 1 Green, 1 tsp

Weight Watchers Freestyle Points – 9 per serving or 8 if using chicken breast instead of thighs


  • Serving Size: approx 1 cup