Jambalaya (Instant Pot or Rice Cooker)

October 20, 2021

A delicious and easy meal that you can make with your Instant Pot or rice cooker. This is a warming and satisfying comfort food for me that I come back to time and again.

Are you a visual learner? Scroll to the end to watch my YouTube video on making this recipe!

Step 1:

• 2 cups Diced Onion

• 2 cups Diced Celery Stalks

• 1 Large Green Bell Pepper (or 2 small), deseeded and diced

• 1 Lb. Andouille Sausage, cut lengthwise and then cut into half-moon shape

Prep ingredients by cutting the “Holy Trinity” (onion, celery, green pepper) and andouille links.

Step 2:

3 Tbsp. Butter

1 Tbsp. Bacon Fat

In a large pan, melt the fat to almost smoking. Add onions and celery and saute until soft. Then add the green pepper until the smell is fragrant.

Step 3:

1 ¼ cup Basmati or Parboiled Rice (like Carolina Gold), rinsed and drained

Add the rice to the pan and stir until rice is coated with oil.

Step 4:

• Ingredients from Steps 1-3

• 1 TB Thyme

• 1 TB Dried Oregano

• _?_ tsp Kashmiri or Cayenne Ground Chili Pepper (you determine level of heat. I suggest a little kick at the very least)

• 1 TB Plain or Smoked Paprika

• 1 ¼ tsp Kosher Salt

• 2 tsp Granulated Garlic

• 1 tsp Vinegar or Tabasco

• 1 ½ tsp Black Pepper, ground

In the Instant Pot, mix all the ingredients together. The Steps 1-3 ingredients should be well coated with the spices.

Step 5:

• ¾ Lb. Shrimp, thawed

• 2 ¾ cups Chicken Stock

Add shrimp and gently stir so as not to damage them. Add chicken stock. Close the lid and select ‘Rice’ mode on the Instant Pot or turn on rice cooker.