Shrimp and Sausage Jambalaya is one of my favorite comfort dishes, and now I can make it in the Instant Pot.
- 1 tablespoon vegetable or olive oil
- 1 pound smoked sausage beef and/or pork
- 1 pound smoked andouille
- 1 medium onion diced
- 1 cup celery diced
- 1 green bell pepper cored and diced
- 1 red bell pepper cored and diced
- 1 cup tomato diced
- 3 cloves garlic minced
- 1/2 tsp cayenne OR use 1 jalepeno, seeded and minced (omit if concerned about heat/spice level)
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 3 bay leaves remove before serving
- 6 cups chicken stock preferably homemade can substitute up to half with pork or seafood stocks
- 3 cups long-grain rice rinsed
- 6 to 8 dashes hot sauce (optional) Louisiana style is best
- 1/2 cup scallions (green onions) chopped, divided
- 3/4 cup fresh parsley chopped, divided
- 1/4 cup lemon juice preferably freshly squeezed
- 1 pound medium uncooked shrimp deveined, 20 to 24 count
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Cut both smoked and andouille sausages into quartered slices (each slice is 1/4 inch to 1/2 inch thickness, each disc is quartered. I like to quarter first, then slice the wedges.)
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Heat the oil in inner pot of 8 quart Instant Pot with setting on Saute. Add smoked sausage and andouille sausage, and cook until browned. There will be browned bits covering the bottom, that is okay. Remove sausage from pan (leave the oil and drippings) to a bowl and set aside.
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To the inner pot and drippings, add onion, celery and peppers to the same pot that you cooked the sausage in and saute until the onion is translucent. About 2-3 minutes into cooking of the vegetables, the brown bits on the bottom should be loosening and become easy to scrap up with the spatula.
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Add the chopped tomato, garlic, cayenne (or jalapeno), oregano, and thyme until all the vegetables and herbs are blended well.
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With heat still on saute, add the stock and allow to come to a rolling boil. Stir in the rice, and add the sausages, bay leaves, salt, pepper and hot sauce. Return to a full boil.
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Lock lid of Instant Pot into place, program to run on Rice program for 15 minutes, then allow it to sit for an additional 8 minutes before releasing remaining pressure.
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Stir well, then add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir until incorporated. Put lid back on Instant Pot for 3-4 minutes or until shrimp are fully cooked.
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Garish with remainder of scallions and parsley, and additional hot sauce (if desired).
This recipe is the Instant Pot version of my Creole Shrimp and Sausage Jambalaya, check it out if you want the stove top version.
Everything is easier, and you will feel less rushed, if you prepare all of your ingredients ahead of time. You can even brown your sausages saute the vegetables ahead of time!
Make sure your shrimp are fully defrosted for this recipe, as that can change cooking time.