Louisiana cuisine is known for its spicy kick and liberal use of smoked meats and shellfish. Jambalaya combines all of these elements in a one-pot rice casserole. The recipe below gets a hearty dash of spice from Creole seasoning and hot pepper sauce. To make it even spicier, add a diced jalapeño or serrano pepper along with the onions and other vegetables.
Andouille sausage is the most common choice for jambalaya. It’s a spicy smoked pork sausage that delivers the essential flavors of Cajun and Creole cooking. You can find andouille in many supermarkets, but if yours doesn’t carry it, substitute any spicy smoked sausage you can find.
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Cooktop Cove
Instant Pot Spicy Jambalaya
6
5 minutes
25 minutes, plus 15 minutes to come to pressure
45 minutes
2 tablespoons cooking oil
1 pound spicy andouille sausage, cut into 1/2-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
1-1/2 cups chicken broth
1 tablespoon Creole seasoning (such as Tony Chacheres)
2 to 3 teaspoons hot pepper sauce (such as Crystal or Tabasco)
1 teaspoon kosher salt
1 cup (uncooked) long-grain white rice
1 pound shrimp, peeled and deveined
1/4 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, hot sauce, 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).
