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You are here: Home / Really Simple Recipes / Easy Sausage and Shrimp Jambalaya in Instant Pot

Easy Sausage and Shrimp Jambalaya in Instant Pot

Aug 5, 2021 1 Comment

Shrimp and Sausage Jambalaya in Instant Pot is a classic cajun recipe from Louisiana, New Orleans. It's comforting, filling, and just so good. You can also make it with boneless skinless chicken thighs instead of Shrimp. But, I like Seafood Jambalaya. Making it in the Instant Pot reduces the cooking time considerably and also makes the recipe so much easier.
Jump to Recipe Print Recipe

Sausage and Shrimp Instant Pot Jambalaya is a hearty, comforting, and filling Southern Comfort food recipe that is perfect for a fall evening or a winter night. Making it in the Instant Pot saves so much time and makes cleaning up a breeze.

Jump to:
  • 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
  • Love Andouille Sausages? More Andouille Sausages Recipes
  • Substitutions
  • Variations
  • Traditional Cast-Iron Jambalaya
  • Storage
  • 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 recipes.

Gimme more Cajun Recipes

Cajun Shrimp and Rice,

Cajun Chicken and Rice Casserole

Cajun Chicken Pasta

Cajun Butter Crockpot Chicken Thighs and Rice

Salmon Pasta in Creamy Cajun Sauce

20-Minute Cajun Chicken Fettuccine Alfredo

Cajun Shrimp Pasta

Cajun Chicken (BAKED),

Extra Crispy Cajun Dry Rub Chicken Wings

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.

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.

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

Substitutions

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.

Variations

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.

Storage

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

BBQ Chicken in Instant Pot (Pulled Chicken)

Instant Pot Coconut Chicken Curry (KETO)

Smoked Sausage with Rice - Instant Pot / Slow Cooker

Coconut Rice Recipe {Instant Pot or Pressure Cooker}

Instant Pot Salsa Chicken

Instant Pot Shredded Hawaiian Chicken Tacos

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.

Recipe Card

Shrimp and Sausage Jambalaya in Instant Pot

Shrimp and Sausage Jambalaya in Instant Pot is a classic cajun recipe from Louisiana, New Orleans. It's comforting, filling, and just so good. You can also make it with boneless skinless chicken thighs instead of Shrimp. But, I like Seafood Jambalaya. Making it in the Instant Pot reduces the cooking time considerably and also makes the recipe so much easier.
4.50 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
no resting time required: 0 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 651kcal
Author: Surup

INGREDIENTS

  • 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
Prevent your screen from going dark

INSTRUCTIONS

  • 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.

Video

Notes

Make sure you don't leave any brown bits at the bottom of the instant pot vessel. Use a spatula to mix it in with an oil or else your Instant Pot will show "Food Burn".
Use water accordingly. Different rice needs a different amount of water. If you've been making rice you'd know the amount of water required to cook the amount of rice you've taken.

Nutrition

Nutrition Facts
Shrimp and Sausage Jambalaya in Instant Pot
Amount Per Serving
Calories 651 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 16g
Cholesterol 214mg71%
Sodium 1548mg67%
Potassium 779mg22%
Carbohydrates 48g16%
Fiber 3g13%
Sugar 4g4%
Protein 38g76%
Vitamin A 958IU19%
Vitamin C 31mg38%
Calcium 128mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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About Surup

Hi, I'm Surup - Thank you for stopping by at Recipemagik.com. I hope you enjoyed your time reading through some of my contents. the voice and the thought behind this website.

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Comments

  1. Vanessa says

    January 27, 2022 at 3:12 pm

    5 stars
    Extremely delicious recipe. Made this for my Mom tonight. She just loved it and ate two plates of this! Said, I can never get enough of this!!! So glad to have found you girl! Thanks darling for the recipe!

    Reply

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I love to give healthy makeovers to classic recipes for everyday cooking, suiting every diet.

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