Sausage and Shrimp Instant Pot Jambalaya is a hearty, comforting, and filling Southern Comfort food recipe perfect for fall evenings or winter nights. Making it in the Instant Pot saves time and makes cleaning up a breeze.
- Instant Pot Jambalaya
- What is Jambalaya?
- Is it a Cajun or Creole recipe?
- Ingredients needed for this recipe
- How to Make Instant Pot Jambalaya
- Step 1: Sauté Andouille Sausages
- Step 2: Add tomato and seasoning
- Step 3: Add veggies
- Step 4: Add rice and cook
- Step 5: Add shrimps and cook
- do you cook shrimp before adding to jambalaya?
- Love Andouille Sausages? More Andouille Sausages Recipes
- Traditional Cast-Iron Jambalaya
- Can I use Brown Rice?
- Can I make Jambalaya without rice?
- Can I make Vegetarian Jambalaya?
- More Instant Pot recipes
- Recipe Card
- Shrimp and Sausage Jambalaya in Instant Pot
Instant Pot Jambalaya
In my home, we make Instant Pot Shrimp and Sausage Jambalaya all the time.
It's that smoky taste of sausages and that comforting seafood taste of shrimp that makes me want to make this recipe again and again.
We often make this with chicken and sausages. I love chicken and sausage Jambalaya.
Generally, I use boneless skinless chicken thighs to make my Jambalaya.
But, today, I was trying to make it more like a "creole" version, and therefore I decided to go with Shrimp and Sausage Jambalaya.
What is Jambalaya?
Jambalaya is a popular Southern food. Sources say that it originated in Louisiana, New Orleans. It is supposed to taste comforting, filling, and spicy, just like any other Cajun recipe.
Gimme more Cajun Recipes
Traditionally it is made with Chicken and Andouille Sausages.
Some people use ham or Shrimps.
Earlier it used to be made in a Cast-iron skillet but these days to cut down on the cooking time, people love making it in an Instant Pot.
Is it a Cajun or Creole recipe?
This is a debate that no one has found answers to. But yes, there are theories that can differentiate between the two.
Instead of naming this popular southern recipe Cajun or Creole, people have actually created two types of Jambalaya - the Cajun version and the Creole version.
Cajun Version Vs Creole Version
The Creole version is lightly orange and reddish in color whereas the Cajun version is brown in color. This is because Cajun Jambalaya doesn't use tomatoes. Read More: Everything about Cajun Cuisines
But, as I said, these are just theories. There is no substantial evidence to prove these facts.
Here you can read more about Cajun Vs Creole Food
Ingredients needed for this recipe
This recipe for Instant Pot Jambalaya uses quite a few ingredients. So make sure you prepare them in advance before you start with the recipe.
- Olive Oil
- Andouille Sausages
- Diced tomatoes
- Tomato Paste
- Creole Seasoning
- Salt and Pepper
- Onions, Bell Pepper, Celery
- Bay leaves
- Worcestershire Sauce
- Chicken Stock
- Long grain rice
See the recipe card for quantities. And check out the video for a visual.
How to Make Instant Pot Jambalaya
The recipe for Jambalaya is so easy. And, making them in the Instant Pot makes it easier.
Step 1: Sauté Andouille Sausages
Put your Instant Pot to sauté mode and sauté sausages for 2-3 minutes until they turn brown.
Step 2: Add tomato and seasoning
Add diced tomato, tomato paste, creole seasoning, salt, and pepper. Sauté for 2-3 minutes until the tomatoes become soft.
Step 3: Add veggies
Add chopped onions, celery, and bell pepper. Sauté for 2-3 minutes. Add minced garlic and sauté for another 1-minute.
Step 4: Add rice and cook
Add Bay leaves, Low Sodium Chicken Stock, Worcestershire Sauce, and Long grain rice. Toss lightly. Cover Instant Pot with a lid. Manual/Pressure cook for 8-minutes on High Pressure. After that, release pressure naturally for 5-minutes. Then do a quick pressure release and open the lid.
Step 5: Add shrimps and cook
Finally, add shrimps and toss lightly. Cover the lid and let shrimp cook in the steam for about 5-7 minutes. After 5-7 minutes open the lid and toss lightly. Garnish and serve with fresh chopped parsley.
Hint: Make sure you scrape any brown bits in the bottom of the pan while sautèing sausages or else your Instant Pot will show a "food burn" message.
do you cook shrimp before adding to jambalaya?
No. Shrimp cooks in an instant. And, since we are making this recipe in our Instant Pot, therefore, I refrain from cooking the shrimp before. I like to cook my shrimp at last especially when making it in the Instant Pot.
Love Andouille Sausages? More Andouille Sausages Recipes
- Slow Cooker Baked Beans
- Crockpot Shrimp Boil
- Smoked Sausage with Rice
- Cheesy Sausage Gnocchi
- One Pot Italian Sausage Pasta
- Sausage and Cheese Balls
- Velveeta Sausage Dip
Keto and Low Carb Jambalaya -
To make it Keto and Low Carb you can replace Long grain rice with Cauliflower rice. Cauliflower rice Jambalaya tastes really good.
Cayenne Pepper - If you want to make it spicy go ahead and add a teaspoon of cayenne pepper. Feeling frisky? Add another teaspoon of cayenne pepper!
Dried Basil - Since I am using diced tomatoes with seasoning, I didn't feel the need to add dried basil.
Traditional Cast-Iron Jambalaya
If you feel like you got to make Jambalaya in the traditional way, then feel free to make Jambalaya in a Cast-Iron Skillet.
Traditionally Jambalaya used to be made in a Cast-iron skillet. This is anyway a one-pot recipe. All you have to do is simply dump everything in the Instant Pot.
Jambalaya can be easily stored in the refrigerator for about a week and in the freezer for about a month.
But, it needs to be stored appropriately.
Make sure you cool it down to room temperature and then transfer it to an Air-tight container. Refrigerate for a week or freeze for 2-3 months.
Reheat: Reheat your Jambalaya in the oven or in a hot skillet. If you've frozen your Jambalaya then allow it to thaw overnight in the refrigerator before warming it up in the oven.
Can I use Brown Rice?
Yes, you definitely can use Brown rice to make Instant Pot Jambalaya. It is a healthier alternative to regular white rice.
Can I make Jambalaya without rice?
Yes, you can. Just replace regular long-grain white rice with cauliflower rice. It is a healthier choice and also a low-carb version of the same recipe.
Can I make Vegetarian Jambalaya?
Yes, you can make Vegetarian Jambalaya in your Instant Pot. Just leave out Andouille sausages, chicken, or shrimp. Instead of that use Vegetarian Mexican Chipotle sausages or vegan chorizo.
More Instant Pot recipes
if you are making this recipe then please leave a rating below. Also, take a snap and share it on Instagram with #recipemagik. Tag me @recipemagik so that I can see how this turned out.
Shrimp and Sausage Jambalaya in Instant Pot
- 2 tablespoon olive oil instead of olive oil you can use butter
- 12 ounces Andouille Sausage cut into ¼ inch slices
- 1 pound jumbo shrimp peeled and deveined (you can keep the tails or remove them)
- 1 medium onion finely chopped
- 1 rib celery finely chopped
- 1 medium green bell pepper finely chopped
- 3-4 cloves garlic minced
- 1 can (14.5 oz) diced tomatoes I used Hunt's diced tomatoes with basil, garlic, and oregano
- 2 tablespoon tomato paste
- 2 small dried bay leaves
- 2 teaspoon creole seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- kosher salt and freshly ground black pepper to taste
- 1 tablespoon Worcestershire sauce
- 1½ cup low sodium chicken stock
- 1 cup Long grain white rice not instant rice
- fresh chopped parsley for garnish
- Put your Instant Pot to sauté mode. Add oil and once it gets heated add Andouille sausages in one single layer. Sauté for 2-3 minutes until browned.
- Add diced tomatoes, tomato paste, and bay leaf. Stir lightly. Season with salt and freshly ground black pepper. Add other spices and herbs - creole seasoning, dried thyme, and dried oregano. Give it a good mix. Cook for about 2-3 minutes.
- Now, add Onions, bell pepper, and celery. Stir well and cook for about 2-3 minutes. Add minced garlic and cook for another 1-minute. Add Worcestershire sauce and stir it in
- Pour 1½ cup Low Sodium chicken stock along with 1 cup rice. Stir well and cover the Instant Pot with a lid. Make sure the valve is set to a sealing position. Cook on Manual/Pressure for 8-minutes. After cooking, allow pressure to release naturally for 5-minutes. Then do a quick pressure release.
- Open the lid and add shrimps. Toss well and then put the lid back on. Allow the lid to stay for 5-7 minutes. Then open the lid and toss lightly. Garnish with fresh chopped parsley or green onions and serve immediately.