Jambalaya is a popular dish all over Louisiana. It’s not hard to see why cooks and diners alike love it. It’s a rice-based, one-pot meal that includes spicy sausage, other meats, and seafood—really whatever you happen to have on hand. There are likely as many versions of this rice-based casserole as there are cooks in the state. The recipe below is a classic version that includes both smoked andouille sausage and plump shrimp.
The dish begins with the “holy trinity” of Creole and Cajun cooking—diced onion, celery, and bell pepper. Add sausage, rice, seasonings, and shrimp and you’ve got a spicy, filling meal-in-a-pot. Since this version is cooked in the Instant Pot, it is unbelievably quick and easy to make.
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Cooktop Cove
Instant Pot Shrimp Jambalaya
6
5 minutes
25 minutes, plus 15 minutes to come to pressure
45 minutes
2 tablespoons cooking oil
1 pound andouille sausage, cut into ½-inch-thick rounds
1 onion, diced
1 bell pepper, seeded and diced
4 garlic cloves, minced
3 celery stalks diced
1 (14.5-ounce) can diced tomatoes with their juice
1 ½ cups chicken broth
1 tablespoon creole seasoning (like Tony Chacheres)
1 teaspoon kosher salt
1 cup (uncooked) long-grain white rice
1 pound shrimp, peeled and deveined
¼ cup thinly sliced scallions
Heat the oil in the Instant Pot using the sauté function.
Add the sausage, onion, bell pepper, garlic, and celery to the pot and cook, stirring frequently, until the sausage is browned and the vegetables have softened, about 8 minutes.
Add the diced tomatoes, along with their juice, broth, Creole seasoning, salt, and rice. Stir to mix.
Close the lid of the pot and turn the valve to the sealing position. Choose high pressure and set the timer for 7 minutes.
When the cooking time is up, quick release the pressure and turn the pot off. Stir in the shrimp, and scallions. Replace the lid, but leave the pot turned off, and let stand for 10 minutes (the residual heat will cook the shrimp).
