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Composition of Jambalaya with a twist:
- Provide 8 of boneless skinless chicken thighs
- Make ready 1 lb for medium raw shrimp (31-40 lb), thawed
- Make ready 1 lb of smoked beef sausage
- Require 1 lg yellow onion, diced
- You need 3 stalks of celery, diced
- Make ready 1 - lg green bell pepper, diced
- Provide 6 cloves - garlic, finely minced
- Require 2 cans (15 oz) of ea) fire roasted tomatoes
- Require 1 qt of chicken stock
- You need 2 tbsp vegetable oil
- Prepare 2-3 tsp of cayenne pepper
- Take 2 tsp dried thyme
- Provide 2 tsp - dried oregano
- Need 2 tsp for smoked paprika
- Get 1 tsp - tumeric
- Get for Kosher salt
- Need Black pepper
- Provide 3 cups for uncooked rice
- Need 6 cups for water or chicken broth
This Instant Pot Jambalaya is an authentic Creole Jambalaya recipe made with rice, spicy andouille sausage, chicken and shrimp with Creole or Cajun spices. If you'd like to cook Instant Pot Jambalaya with brown rice: Remove the cooked meat and vegetables from the inner pot and set aside. Disclosure: I partnered with Land O'Lakes for this Jambalaya Pasta recipe post, but all opinions expressed here are my own. I am grateful for Jambalaya is truly the quintessential Southern one-pot recipe; the aromatic Cajun and Creole spices combined with andouille drippings, fresh vegetables.
Jambalaya with a twist steps:
- Clean any excess fat off thighs and dice into bite size pieces. Season with salt and pepper. Set aside while prepping shrimp and sausage.
- Slice sausage into 1/2" slices. Set aside.
- Thaw shrimp, remove shell and devein. Season with salt and pepper. Set aside.
- Prep and dice onion, celery, green pepper and garlic. Set aside.
- Heat oil in large skillet over medium high heat. Add chicken and sautée until browned. Remove to platter and keep warm. Add onions, celery and green pepper and cook until soft about 5-10 mins. Add garlic and cook 1 minute. Add chicken back to pan.
- Add in the cayenne, oregano, paprika, thyme and tumeric. Stir to combine. Add sausage. Drain tomatoes and add to pan with chicken stock. Turn heat down to medium low and cook for about 15 minutes to finish cooking chicken. Add shrimp and cook for 5 minutes or until shrimp is done. Turn heat to low.
- Make rice. Heat pan with 2 tbsp oil or butter over medium high heat. Stir in rice to coat in the oil or butter. Cook for 2-3 minutes stirring occasionally. Add water or stock, stir rice and bring back up to boil. Cover and simmer 18-20 minutes. Remove from heat. Fluff rice and add to pan with jambalaya. Adjust salt and pepper. Enjoy!
This Jambalaya is flavor city, with smoked andouille sausage and shrimp, the Cajun holy trinity of onions, peppers, and celery, fire roasted tomatoes, and more. It's a hearty one-pot meal that makes for great leftovers! Typical, but I fell in love with Jambalaya on a trip to New Orleans over a decade ago. Flavors: Jambalaya shines through with complex, bold, vibrant cajun/creole flavors that excite your tastebuds! Incredibly flavorful rice dish that *Note: We've developed this Instant Pot Jambalaya recipe with Chicken, Andouille Sausage, and Shrimps, but you can easily customize it with your.
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