Jambalaya
A Louisiana-style jambalaya with andouille sausage, shrimp, and the holy trinity of onion, bell pepper, and celery over long-grain rice, finished under the crisping lid.
⏱️ Prep: 20 min🍳 Cook: 18 min
Ingredients
| 2 tablespoons | 30 ml | extra virgin olive oil, divided |
| 3 links (12 ounces) | andouille sausage, sliced 1/4-inch thick | |
| 1 | onion, peeled, chopped | |
| 1 | green bell pepper, chopped, seeds removed | |
| 2 stalks | celery, chopped | |
| 3 cloves | garlic, peeled, minced | |
| 1 1/2 teaspoons | 7.5 ml | chili powder, divided |
| 1 teaspoon | 5 ml | minced fresh thyme leaves, or 1/2 teaspoon dried |
| 1/2 teaspoon | 2.5 ml | smoked paprika |
| 1 cup | 240 ml | long-grain white rice |
| 1 can (14.5 ounces) | petite diced tomatoes | |
| 1 cup | 240 ml | chicken broth |
| 1 1/2 teaspoons | 7.5 ml | kosher salt, divided |
| 1 pound | 455 g | uncooked large shrimp, peeled, deveined (thawed if frozen) |
| 1/2 teaspoon | 2.5 ml | ground black pepper |
| 3 | scallions, thinly sliced |
Instructions
APPROX. PRESSURE BUILD: 8 MINUTES. PRESSURE RELEASE: NATURAL 5 MINUTES.
- Place 1 tablespoon oil in pot. Select SEAR/SAUTÉ, set temperature to MD:HI, and select START/STOP to begin. Heat oil until shimmering. Add sausage and cook until browned, about 5 minutes. Using a slotted spoon, transfer sausage to a paper towel-lined plate, leaving fat in pot.
- Add onion, bell pepper, and celery to pot and cook, stirring occasionally, until onion is translucent, about 3 minutes.
- Add garlic, 1 teaspoon chili powder, thyme, and smoked paprika, and cook until fragrant, about 30 seconds. Add rice and stir until it's well coated in oil. Select START/STOP to turn off SEAR/SAUTÉ.
- Stir in tomatoes, broth, and 1 teaspoon salt. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 2 minutes, and select START/STOP to begin.
- When pressure cooking is complete, allow pressure to natural release for 5 minutes.
- While pressure is releasing, toss shrimp with remaining tablespoon oil, remaining 1/2 teaspoon chili powder, remaining 1/2 teaspoon salt, and ground black pepper.
- After 5 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. Stir in cooked sausage.
- Nestle the shrimp into the rice with tails up, arranging in concentric circles working from the outside to the center. Close crisping lid. Select ROAST, set temperature to 375°F, and set time to 7 minutes. Select START/STOP to begin.
- Cooking is complete when shrimp are fully cooked. Sprinkle with scallions and serve.