Hey there, howdy! Are you in the mood for some Cajun cooking? I got just the thing for you: Jambalaya, a classic Louisiana stew that is a mouthwatering blend of French, Spanish, and West African cuisines. It’s got a funky name that sounds a bit like “jumble,” but trust me, it’s not a mess. It’s a big, flavorful mix of sausage, seafood, rice, vegetables, and lots of spices that come together in one pot to create a fantastic fusion of flavors.

There are two ways to cook jambalaya: Cajun and Creole. Both start with the “holy trinity” of onion, celery, and bell pepper (with garlic optional) that is the foundation of both cuisines. However, a Creole “red jambalaya” like the one I’ve got for you, adds tomatoes to the mix, bringing an additional sweet and sour element to the flavor. And that’s not all, it’s got smoked Andouille sausage, delicate shrimp, savory Cajun seasoning, and just a hint of thyme to make your taste buds dance. Son of a gun, we’ll have a lot of fun with this one! Bon Appetit!

This sounds like a lot of flavors, and honestly, it is. But with the Instant Pot, it only takes about a half hour to mix them all together into the luscious mess that made Louisiana cooking famous. Just sprinkle some sliced ​​chives on top and laissez les bon temps rouler!

How to make Instant Pot Jambalaya

1. Turn your Instant Pot on sauté mode and drizzle olive oil into the pot. Place the sliced ​​sausage in the bottom of the pot and cook until golden brown on both sides. When done, transfer to a plate lined with paper towels to remove excess fat.
2. Next, add the onion, bell pepper, celery, garlic and sauté until soft.
   
3. Add seasonings, tomatoes, chicken broth, and stir.
4. Then add the rice, stir once more and close the lid. Cook on high pressure for 8 minutes then do a quick release.
5. Add the sausage and shrimp to the pot and fold into the mixture. Turn off the Instant Pot then close the lid and let the shrimp cook on the residual heat for 8-10 minutes. Garnish with chives and enjoy!

Does the sausage have to be Andouille?

• if you want it to be absolutely authenticYes. But if you just want it to taste fabulous, any smoked sausage, like kielbasa, will work just as well.

Why is the sausage cooked on the side instead of mixing with the rest of the ingredients?

• if you cook it too much, it will overcook and be rubbery. Browning it on its own and just adding it back in at the end keeps it firm and chewy. But don’t worry, the browned bits of sausage that stick to the pot will remain in the cooking oil and flavor the rest of the dish as it cooks.

What’s in Cajun Seasoning?

• It’s a bold and spicy blend of salt, pepper, and herbs. If you can’t find any in the store, mix your own with 2 parts salt, 2 parts paprika, 2 parts garlic powder, 1 part black pepper, 1 part cayenne, 1 part dried oregano, and 1 part dried thyme. Mix well and store in your spice cabinet in an airtight container.

Have leftover Instant Pot Jambalaya?

• You can store your jambalaya in the refrigerator for 2-3 days.
• Even better?! Pack up the leftovers for lunch the next day! We love using our EasyLunchboxes!