Jambalaya Recipe ( Instant Pot or Stovetop) (2024)

UnitsScale

• 2 tablespoons olive oil
• 12–16 ounces chicken andouille sausage, sliced into 1/2 inch thick rounds ( or vegan sausage!)
• 1 large onion, diced
• 3 ribs celery, sliced
• 1 red (or green) bell pepper, large dice
• 1 jalapeno, finely chopped ( or sub one small can green chilies)
• 4–6 cloves garlic, rough chopped
• 14-ounce can of crushed tomatoes
• 4 cups chicken broth ( or shellfish broth)
• 1 1/2 cups long-grain white rice (basmati or jasmine)
• 2 tablespoons fresh thyme (or 1 teaspoon dry thyme )
• 1 teaspoon dry oregano
• 2 bay leaves
• 1 teaspoon kosher salt, more to taste
• 1/2 teaspoon smoked paprika
• 2 teaspoons regular paprika
• 1/2 teaspoon cayenne pepper or chili flakes
• 1 tablespoon fish sauce ( if using chicken broth, trust me)
• ———-
• 8–16 ounces large raw shrimp ( peeled and deveined, if frozen see notes)
• Optional additions: 1 cup fresh or frozen peas and 1 cup asparagus, 2 cups roasted veggies, or 1 can cooked chickpeas.
• Garnish: scallions, parsley, hot sauce.

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Instant Pot Instructions:

1. In an Instant Pot, using the saute function, heat oil, add sausage, and sauté for about 5 minutes or until browned. Add onion, celery, bell pepper, garlic and jalapeño, and cook, stirring frequently, about 3 minutes or until fragrant.
2. Add tomatoes and their juices, broth , thyme, oregano, bay leaves, paprika, smoked paprika, salt, pepper, cayenne and fish sauce.
3. Bring to a simmer and scrape up any browned bits from the bottom of the pot ( this will help prevent the “burn error” from turning on while pressure cooking). I find using a wooden spoon works best here. Add the rice, give a good stir (see note about shrimp!)and set Instant Pot to HIGH pressure for 5 minutes.
4. Let naturally release for 5 minutes, then manually release, covering steam spout with a kitchen towel.
5. Stir in thawed shrimp (see notes) and let this cook on “warm” setting for 5-7 minutes ( depending on size), adding peas and asparagus at the same time. When shrimp is done ( it will look pink) taste for salt and spice level, adding more to taste.
6. Garnish with sliced green onion and chopped parsley.

Stovetop Instructions:

1. In a large Dutch oven or heavy-bottomed pot, heat oil over medium heat. Add sausage, and brown each side until golden, about 5 minutes. Set the sausage aside.
2. To the same pan, add the onion ( a little more oil if necessary)and saute until fragrant and golden. Add celery, bell pepper, garlic and jalapeño, lowing heat to medium, and cook, stirring frequently, about 5 minutes or until tender. Return the browned sausage to the pan.
3. Add rice, and stir about 3 minutes until lightly toasted.Add tomatoes and their juices, broth , thyme, bay leaves, paprika, smoked paprika, salt, pepper, cayenne and fish sauce.
4. Scrape up any browned bits. Bring to a boil. Scrape up again. Reduce heat to low.
5. Cover and cook for 20-45 minutes or until rice is tender. (Check cooking time on the package- all brown rice is different depending on size and thickness- quick-cooking brown rice will take 15-20 mins, long grain 30-40-ish mins, short grain brown 40-50 mins. My advise, check at 20 mins, then 30, then 40. 🙂
6. While the rice is cooking, season the shrimp with a little salt, pepper and smoked paprika, and give a quick sear. Once the rice is tender, nestle in the shrimp, asparagus and peas, cover and cook for 5-10 more minutes, until shrimp is cooked all the way through.
7. Garnish with green onion, parsley and or hot sauce.

I use fish sauce in the recipe to replace the traditional shellfish broth. It works!

Shrimp: If using large frozen raw shrimp, feel free to add to Instant pot and let it pressure cook with the rice. If using thawed or cooked shrimp, add to the pot after pressure cooking. TIP: I prefer to give shrimp a quick sear in an oiled pan on the stove, adding pinch of salt, pepper and smoked paprika. It just looks more appealing, not mandatory. Up to you.

RICE: If using other types of rice (like brown basmati rice) you may need to increase pressure cooking time and increase the broth ( be sure to read package directions). I’ve only tested with white long-grain rice. Short grain rice is not recommended.