Shrimp and Sausage Jambalaya
This flavorful jambalaya features smoky andouille sausage, shrimp, and aromatic vegetables mixed into a savory rice stew. It's a satisfying meal perfect for any occasion.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 tablespoon neutral cooking oil start your sauté right
- 2 cups chopped yellow onion for sweet base flavor
- 1 cup chopped bell pepper add color and mild bite
- ½ cup chopped celery brings crunch and earthiness
- Salt and freshly ground black pepper to keep the taste balanced
- 12 ounces smoked andouille sausage sliced thin
- 1 teaspoon paprika for southern kick
- ½ teaspoon cayenne pepper for southern kick
- ½ teaspoon dried oregano for southern kick
- 1 tablespoon minced garlic for aroma and punch
- 2 cups long-grain white rice rinsed clean
- 4 cups chicken stock from the carton
- 1 cup water straight from the carton
- 14.5 oz can fire roasted tomatoes to add richness
- 1 bay leaf for classic depth
- 1 lb large raw shrimp peeled and deveined
- ½ cup chopped scallions for fresh bite
Instructions
Instructions
- Heat the neutral cooking oil in the pressure cooker pot over medium heat until shimmering.
- Add chopped onion, bell pepper, and celery. Stir and cook for about 5 minutes until softened.
- Add sliced smoked andouille sausage. Cook for another 5 minutes to brown it nicely.
- Stir in paprika, cayenne pepper, oregano, salt, and black pepper. Mix well.
- Pour in chicken stock and water, then add rinsed rice and fire roasted tomatoes. Drop in the bay leaf. Stir gently.
- Seal the cooker and set the valve to pressure position. Cook for 7 minutes under high pressure.
- Allow a natural release for 5-7 minutes. Open the lid and stir in raw shrimp and chopped scallions.
- Close the lid for a quick 3-minute pressure cook, do a slow release, and it's done.
Notes
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.