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Jambalaya
Ingredients
- 2 Tbsp extra-virgin olive oil
- 8 oz large shrimp, peeled and deveined
- 1 Tbsp Creole seasoning
- Kosher salt & freshly ground black pepper
- 8 oz andouille sausage, sliced into thin rounds
- 1 lb boneless, skinless chicken thighs, trimmed of excess fat & cut into 1-inch chunks
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped (about 3/4 cup)
- 1 small green bell pepper, chopped (about 1/2 cup)
- 1 cup long-grain white rice
- 1 1/2 cups low-sodium chicken broth
- 1 cup crushed tomatoes
- 1 Tbsp tomato paste
- 2 Tbsp chopped fresh Italian parsley
- 2 scallions, choppped
Instructions
- Set Instant Pot to sauté at high heat. Add 1 Tbsp oil. Add shrimp and season with 1 tsp Creole seasoning, 1/2 tsp salt and several grinds of pepper. Cook and toss just until the shrimp turn pink, about 1 minute. Transfer to a plate.
- Add remaining oil to the pot. When oil is hot, add sausage and cook, tossing occasionally, until the edges start to brown, 1 to 2 minutes. Add chicken, onion, celery and bell pepper. Season with remaining 2 tsp Creole seasoning, 1 tsp salt and several grinds of black pepper. Cook, stirring occasionally, until vegetables wilt a bit, about 2 minutes. Add rice, broth, crushed tomato and tomato paste and stir well to combine.
- Turn off the sauté setting. Lock the lid and preparing to cook. Set to pressure cook on high for 9 minutes. After the pressure cook cycle is complete, quick release the lid and wait until the cycle is complete.
- Unlock and remove the lid. Stir in the shrimp. Put the lid on again. Let sit covered for 10 minutes. Uncover, stir in the parsley and scallions and serve.
Notes
May need to add water to pot to make sure enough steam created and Instant Pot doesn't give "Food Burn" warning. Also may want to add more salt than recipe suggests.