CategoryAmerican, Cajun, Chicken, Comfort Food, Creole, Instant Pot, Louisiana, Main Course, Rice, Sausage, Savory, Seafood, Shrimp, Southern This is a scrumptious Creole/Cajun rice dish made with so many great ingredients that your whole family will love. Southern comfort food at its best. If you're like my family, the leftovers will not last long!
Ingredients
1 lb Andouille sausage, diced
1 tbsp extra-virgin olive oil
1 medium onion, diced
4 boneless chicken thighs, cut into 1-inch cubes
½ tsp kosher salt (optional)
½ tsp freshly ground black pepper
1 red bell pepper, diced
2 celery stalks, diced
3 garlic cloves, minced
3 cups cups dry long-grain rice
1 tsp dried thyme
1 tsp Cajun seasoning
3 cups chicken broth/stock
1 cup crushed tomatoes or tomato sauce
1 lb jumbo shrimp, defrosted, peeled and deveined
Important Note
1Please do *not* stir the pot after adding the rice. Keeping the rice on top without stirring, is a good way to prevent the dish from burning on the bottom.
Directions
2Preheat the Instant Pot on Sautee Mode, Normal/Medium heat.
3Add the olive oil and heat for 1 minute.
4Add the sausage and brown on all sides for 3 minutes.
5Add the onion and cook for 1 minute.
6Add the chicken thighs, kosher salt (optional), pepper, bell pepper, celery, garlic, thyme, Cajun seasoning, hot pepper sauce (optional), chicken broth/stock, and tomatoes to the Instant Pot.
Stir the mixture well.
7Add rice on top and pat down, but do *not* stir.
8Secure the lid.
Press the Manual button and enter 6 minutes.
9When the cook time is complete, allow the pressure to release naturally for 15 minutes. After 15 minutes of natural release, do a quick release of the rest of the pressure by turning the valve on the top of the Instant Pot. Once the pressure has fully released, remove the lid, away from your face.
10Stir in the shrimp. Stir in the green onions (optional).
Secure the lid and let the shrimp cook in the hot rice for 5 minutes without turning on the Instant Pot.
Ingredients
Ingredients
1 lb Andouille sausage, diced
1 tbsp extra-virgin olive oil
1 medium onion, diced
4 boneless chicken thighs, cut into 1-inch cubes
½ tsp kosher salt (optional)
½ tsp freshly ground black pepper
1 red bell pepper, diced
2 celery stalks, diced
3 garlic cloves, minced
3 cups cups dry long-grain rice
1 tsp dried thyme
1 tsp Cajun seasoning
3 cups chicken broth/stock
1 cup crushed tomatoes or tomato sauce
1 lb jumbo shrimp, defrosted, peeled and deveined
Directions
Important Note
1Please do *not* stir the pot after adding the rice. Keeping the rice on top without stirring, is a good way to prevent the dish from burning on the bottom.
Directions
2Preheat the Instant Pot on Sautee Mode, Normal/Medium heat.
3Add the olive oil and heat for 1 minute.
4Add the sausage and brown on all sides for 3 minutes.
5Add the onion and cook for 1 minute.
6Add the chicken thighs, kosher salt (optional), pepper, bell pepper, celery, garlic, thyme, Cajun seasoning, hot pepper sauce (optional), chicken broth/stock, and tomatoes to the Instant Pot.
Stir the mixture well.
7Add rice on top and pat down, but do *not* stir.
8Secure the lid.
Press the Manual button and enter 6 minutes.
9When the cook time is complete, allow the pressure to release naturally for 15 minutes. After 15 minutes of natural release, do a quick release of the rest of the pressure by turning the valve on the top of the Instant Pot. Once the pressure has fully released, remove the lid, away from your face.
10Stir in the shrimp. Stir in the green onions (optional).
Secure the lid and let the shrimp cook in the hot rice for 5 minutes without turning on the Instant Pot.
Louisiana Jambalaya in Instant Pot with Shrimp, Sausage, and Chicken
This is a scrumptious Creole/Cajun rice dish made with so many great ingredients that your whole family will love. Southern comfort food at its best. If you’re like my family, the leftovers will not last long!
