FOLLOW ALONG WITH ME
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 1 tablespoon olive oil
- 12 ounces andouille sausage, sliced (I used andouille turkey sausage)
- 12 ounces shrimp, peeled and devined
- 2-3 cloves garlic, minced
- 12 ounces frozen pepper and onion blend
- 3 stalks celery
- 1-2 tablespoons cajun seasoning
- 1 teaspoon thyme
- 1/4 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1/4 teaspoon salt more or less to taste
- 1 14.5 ounce can diced tomatoes
- 1 tablespoon Worcestershire sauce
- 2 cups chicken broth
- 1 1/2 cups long grain rice (I use brown rice)
Ingredients
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Instructions
- Drizzle the inner pot with olive oil. Press the "Saute" function and set for 4 minutes. Add sausage into the pot, stirring occasionally to brown. After 4 minutes, add in your shrimp. For pre-cooked shrimp, the kind that is already orange, saute for 2-3 minutes. If your shrimp is frozen or uncooked (blue/gray) then you may need a few additionally minutes.
- Remove shrimp and sausage, set aside. In the empty pot, add garlic, peppers, onion, and celery. Press saute function and set to 4 minutes, stirring occasionally. Then, add in seasoning, tomatoes, worcestershire sauce, broth and rice. Stir to combine. Place lid onto the Instant Pot, making sure the steam release handle is to the "Sealed" position.
- Press the "Pressure Cook" button and set to 8 minutes. When it finishes up, do a quick release and open the Instant Pot. Make sure all the steam has been released before opening. Stir in sausage and shrimp and cover with lid. Allow to sit for 5 minutes. Stir the jambalaya and serve. Add additional salt or cajun seasoning to taste.
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