Ingredients
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.