Instant Pot Jambalaya
Ingredients
Cajun Seasoning
-
1
tablespoon
smoked paprika
-
1
teaspoon
garlic powder
-
1
teaspoon
onion powder
-
1
teaspoon
chili powder
-
1
teaspoon
light brown sugar
-
½
teaspoon
dried oregano
-
¼
teaspoon
cayenne pepper
-
¼
teaspoon
salt
-
⅛
teaspoon
ground pepper
Jambalaya
-
1
lb.
cooked large shrimp, tail on
-
10
oz.
fully cooked andouille sausage, sliced
-
2½
tablespoons
olive oil
-
½
large
white onion, minced
-
5
cloves
garlic, smashed and minced
-
1
cup
long-grain white rice
-
1
large
red bell pepper, diced
-
1
large
green bell pepper, diced
-
1
15-oz.
can diced tomatoes
-
1½
cups
chicken broth
Instructions
- Combine spices for the cajun seasoning in a small bowl and set aside.
- Toss shrimp and andouille sausage with 1 tablespoon of cajun seasoning in a large bowl and set aside.
- Turn on the Instant Pot’s sauté feature and add olive oil. Sauté onion and garlic until translucent.
- Add white rice and mix, then add peppers, 2 tablespoons of cajun seasoning, diced tomatoes, and chicken broth. Stir to combine.
- Close the lid and cook on high pressure for 8 minutes.
- Quick-release pressure, uncover, and add shrimp and sausage. Mix to combine and cover to steam for an additional 10 minutes.
- Uncover, mix again, and adjust salt as needed before serving.
Nutrition Facts (estimated)
Servings
6
Calories
342
Total fat
19g
Total carbohydrates
22g
Total protein
19g
Sodium
0mg
Cholesterol
0mg
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