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Instantpot Jambalaya

March 7, 2019 (Last updated May 8, 2020) · Nicole Triebe

Making a classic one-pot recipe that much easier to prepare! This Instantpot Jambalaya takes just minutes to make and will fill your kitchen with the irresistible smells of cajun cooking! 

Did you celebrate Fat Tuesday?  It’s been a pretty busy week at Windy City Dinner Fairy, so my partying was at a minimum.  I did enjoy a sweet hurricane cocktail, and this Instantpot Jambalaya recipe!  It was so easy to whip up, I couldn’t resist!

This one pot meal includes all the classic flavors of delicious Cajun cooking.  This includes cajun seasoning, packed with the incredible smells of onion, bell pepper, and celery. It’s the Holy Trinity of Cajun Cooking. 

When was the first Jambalaya created?

Creole jambalaya originates from the French Quarter of New Orleans.  It was an attempt by the Spanish to make paella in the New World, where saffron was not available because of import costs. Tomatoes were used as a substitute for saffron.

What’s the difference between Jambalaya and Gumbo?

Jambalaya is primarily a rice dish, and more like paella. Gumbo is usually a roux-thickened stew, typically containing either poultry and sausage or seafood.

What spices are in cajun seasoning?

Cajun seasoning can be found pre-mixed in most grocery stores.  But you can easily create your own Cajun seasoning mix at home! It includes the following spices:

Salt
Garlic powder
Paprika
Black pepper
Onion powder
Cayenne pepper
Oregano,thyme
Red pepper flakes 
 
Stir all these spices together and store in an airtight container for more delicious recipes! 

What ingredients are in Jambalaya?

These classic ingredients in my Instantpot Jambalaya:

  • Andouille sausage
  • Yellow onions
  • Bell peppers (yellow, red and green)
  • Celery
  • Garlic
  • Cajun seasoning
  • Cayenne pepper
  • Crushed tomatoes
  • Thyme
  • Uncooked white rice
  • Chicken broth
  • Okra
  • Shrimp
  • Parsley
  • Green onion

Can you freeze Instantpot jambalaya?

Jambalaya is perfect for freezing! Typically rice doesn’t freeze well, but this dish contains tomatoes which have acidic properties.  Acid helps the Instantpot Jambalaya to freeze better.  I recommend freezing it in a double-bagged freezer with as much air as possible removed.  Try consuming it within several weeks to avoid freezer burn.

Want to watch how easy it is to make this Instantpot Jambalaya? Watch my video below!

 

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Instantpot Jambalaya

  • Author: Nicole Triebe
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 1x

Ingredients

Scale

3 tablespoons olive oil, divided

1 pound andouille sausage, thinly sliced into rounds

3 small bell peppers (yellow, red and green)

2 ribs celery, diced

1 jalapeño pepper, seeded and finely chopped

1 white onion, diced

4 cloves garlic, peeled and minced

1 (14-ounce) can crushed tomatoes

4 cups chicken stock

1 1/2 cups uncooked long grain white rice

2 tablespoons cajun seasoning

1 teaspoon dried thyme, crushed

1/4 teaspoon cayenne pepper

2 bay leaves

1 pound cooked shrimp

1 cup frozen okra, thawed

Kosher salt and freshly-cracked black pepper

optional garnishes: chopped fresh parsley, thinly-sliced green onions


Instructions

Heat 1 tbl oil on the browning function in your Instantpot.  Add sausage and sauté for 5-7 minutes, stirring occasionally, until the sausage is lightly browned.  Transfer to a clean plate and set aside.

Add the remaining 2 tablespoons oil to the instantpot.  Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.

Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine.

Place lid on Instantpot and lock in pressure position.  Set for 8 minutes on high.

Let pressure naturally release for 5 minutes, then switch to steam to release any remaining pressure.  Remove the lid

Add the shrimp, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are warmed through. Stir in the sausage and remove and discard the bay leaf.

Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed.  Remove from heat.

Serve warm with your desired garnishes.

 


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