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Instant Pot Jambalaya with Sausage & Shrimp

Instant Pot Jambalaya with Sausage & Shrimp
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Instant Pot Jambalaya with Sausage & Shrimp is a flavorful, hearty one-pot meal featuring smoky andouille sausage, tender shrimp, long-grain rice, and a classic Louisiana blend of spices and vegetables. This recipe delivers rich, soul-satisfying southern comfort food with quick preparation and minimal cleanup, perfect for busy weeknights.

Ingredients

Scale

Proteins

  • 12 oz andouille sausage, sliced
  • 1 lb peeled and deveined shrimp

Vegetables

  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced bell peppers
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes

Pantry & Spices

  • 2 tbsp tomato paste
  • 1 1/2 cups long-grain rice
  • 2 1/2 cups chicken broth
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper (adjust to taste)
  • 2 bay leaves
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Sauté the Sausage and Veggies: Set your Instant Pot to sauté mode. Add olive oil and brown the sliced andouille sausage until crispy edges form, about 3-4 minutes. Remove and set aside. Add the diced onion, celery, and bell peppers to the pot and sauté until softened, roughly 4-5 minutes. Stir in garlic and sauté for 1 more minute to release its fragrant aroma.
  2. Add Spices and Tomato Ingredients: Sprinkle paprika, thyme, cayenne, salt, and pepper into the pot and stir to coat the veggies evenly. Pour in diced tomatoes and tomato paste, mixing everything well to create a rich, bold base.
  3. Combine Rice and Broth: Pour in the long-grain rice and chicken broth. Stir to ensure the rice is submerged in the liquid, which is crucial for even cooking. Add the bay leaves and return the cooked sausage to the pot.
  4. Pressure Cook: Seal the Instant Pot lid and set it to manual, high pressure for 8 minutes. Once cooking is complete, allow a natural pressure release for about 5 minutes, then carefully perform a quick release to release any remaining pressure.
  5. Add the Shrimp and Finish Cooking: Open the lid and immediately add your peeled and deveined shrimp. Stir them into the hot jambalaya and close the lid without sealing. Let the residual heat cook the shrimp for 5 minutes to keep them tender and juicy.
  6. Final Stir and Serve: Remove the bay leaves, give everything a final stir, and taste for seasoning. Add extra salt, pepper, or hot sauce if desired before serving.

Notes

  • Use quality andouille sausage for robust flavor.
  • Don’t skip the sauté step to develop deeper flavors.
  • Adjust spice levels by layering spices before and after cooking.
  • Use fresh or properly thawed shrimp for best texture.
  • If rice is undercooked, let it sit with lid on for a few more minutes.

Nutrition

Keywords: jambalaya, instant pot, sausage, shrimp, Cajun, southern cooking, one-pot meal, gluten free, weeknight dinner

Find it online: https://jamescookes.com/instant-pot-jambalaya-with-sausage-shrimp/