Instant Pot Jambalaya

A white plate with brown rice, shrimp, peppers, and chicken sausage.

4.95 from 20 votes

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

Prep Time15

Cook Time22

Total Time37

Course: Main Course

Cuisine: Cajun

Servings: servings

Calories: 408kcal

Author: Nancylynn

Ingredients

For the Cajun Seasoning

1/2 teaspoon sea or kosher salt
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1/8 teaspoon red pepper flakes optional

For the Jambalaya

6 teaspoon olive oil divided
1/2 lb chicken sausage sliced - I used fully cooked Andouille Sausage
1/2 lb medium sized raw shrimp cleaned and peeled
1/2 lb boneless skinless chicken thighs diced
1 1/2 cups brown rice
1 1/2 cups organic chicken stock or broth (3 cups for stovetop)
1 can diced tomatoes 14.5oz
1 onion diced
3 cloves garlic minced
3 stalks celery diced
2 bell peppers diced

Instructions

Instant Pot Directions

Mix up the Cajun Seasoning and set aside.
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.
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.
When cook time is finished, do a natural release for 10 minutes, then a quick release for any remaining steam.
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!)

Stovetop Jambalaya

Mix up the Cajun Seasoning and set aside.
In a large dutch oven, heat 2 tsp of olive oil over medium heat. Brown sausage slices until caramelized, then remove from pan. Set aside.
Add in 2 tsp of olive oil, then add in onions, celery, bell peppers, and garlic. Saute until fragrant, about 1-2 minutes. Add in chicken and 3 tsp seasoning. Then add rice, diced tomatoes, and 3 cups of chicken broth. Bring mixture to a boil, then cover, reduce the heat to low, and simmer for 45 minutes or until rice is tender.
While the jambalaya rice is cooking, add 2 tsp of olive oil to a saute pan. Season shrimp with 1/2 tsp of the cajun seasoning. Add shrimp to the pan and sauté until cooked through. Remove from pan and set aside with the chicken sausage.
After the jamabalaya rice is finished cooking, add in chicken sausage and shrimp. Stir to combine and taste, adjusting seasonings if desired.

Video

Notes

21 Day Fix: 1 RED, 1 YELLOW, 1 GREEN, 1 TSP (per serving)

WW: 6 points (per serving) [Calculated using boneless, skinless chicken breast instead of chicken thighs]

To prep ahead: Chop onions, celery and bell peppers and store together in an airtight container. Prep cajun seasoning and store in an airtight container in the fridge. Also, you can prep the sausage and the shrimp up to one day in advance.

To store: For best results, store leftover jambalaya in an airtight container in the refrigerator for up to 3 days. Jambalaya can also be frozen for up to 3 months using a freezer safe container.

To freeze: This dish freezes really well. Store in a freezer safe container for up to 3 months. Then, for best results, thaw in the fridge overnight and heat in a saucepan. Delish!

To reheat: You can reheat this instant pot jambalaya on the stovetop until warmed through, adding extra broth if needed. Additionally, you can portion out what you want to reheat in a microwave safe bowl and reheat your jambalaya in the microwave.

Nutrition