Shrimp Jambalaya
A one-pot Creole jambalaya with Andouille chicken sausage, the holy trinity of onion, bell pepper and celery, white rice, tomatoes and shrimp, seasoned with Cajun spices.
⏱️ Prep: 12 min🍳 Cook: 18 min
Ingredients
| 2 tablespoons | 30 ml | olive oil |
| 12 ounces | 340 g | Andouille chicken sausage, cut into 1/4-inch slices |
| 1 | onion, chopped | |
| 1 cup | 240 ml | chopped green bell pepper |
| 2 | celery stalks, chopped | |
| 4 cloves | garlic, chopped | |
| 1 1/2 cups | 360 ml | white rice |
| 1 tablespoon | 15 ml | soy sauce |
| 2 teaspoons | 10 ml | Cajun seasoning |
| 1/2 teaspoon | 2.5 ml | salt |
| 1 | bay leaf | |
| 2 cups | 480 ml | low-sodium chicken broth |
| 1 can (14.5 ounce) | no-salt-added diced tomatoes | |
| 1 pound | 455 g | medium shrimp, thawed, peeled, and tail-on |
Instructions
- Heat olive oil in inner steel pot of pressure cooker set to Sauté on Normal. Add chicken sausage and sauté until browned, about 2 minutes.
- Remove sausage from pressure cooker and place on a paper towel to drain.
- Add onion, green bell pepper, celery, and garlic to inner steel pot of pressure cooker and sauté until veggies are soft, about 3 minutes.
- Mix rice, soy sauce, Cajun seasoning, salt, and bay leaf into onion mixture using a wooden spoon until well combined. Add chicken broth and tomatoes and press Cancel.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 8 minutes on High Pressure.
- Let pressure release naturally for 5 minutes, then set steam vent handle to Venting to quick-release remaining pressure. Remove lid.
- Stir sausage and shrimp into rice mixture and replace cover allowing the shrimp to cook with the heat from the hot rice for about 5 minutes. Remove bay leaf.
Mealthy Tip: Replace white rice with brown rice (pressure cook an additional 10 minutes). Use turkey sausage or any spicy or smoked sausage in place of the chicken sausage.