Cajun Jambalaya
- 2 pounds peeled and deveined shrimp
- 2 tablespoons vegetable oil
- 2 tablespoons flour
- 1 cup diced onion
- 1 cup finely chopped green onions
- 1 cup finely chopped green pepper
- 1 cup diced celery
- 1 tablespoon minced garlic
- 14 oz andouille sausage quartered and cut into 1/4″ slices
- 2 cups shredded cooked chicken
- 2 cups crushed tomatoes
- ½ teaspoon dried thyme
- 1 teaspoon dried crushed oregano
- 1 cup uncooked long-grain white rice
- Salt to taste (about 1 tsp)
- Freshly ground pepper to taste (about 1 tsp)
- 4 cups chicken broth
-
½ cup finely chopped green onion
Instant Pot Preparation:
- Peel and devein the shrimp and set aside.
- Heat the oil in the Instant Pot on the Sauté setting and then add the flour. Cook, stirring constantly, until lightly browned. Do not burn.
- Add the diced onion, green onions, green pepper, celery and garlic. Cook on sauté setting, stirring, until vegetables are wilted. Add andouille sausage chunks and stir to heat well. Add the tomatoes, thyme and oregano, and bring to a boil.
- Stir in the uncooked rice. Add salt, pepper, 2 cups of shredded cooked chicken, and chicken broth. Cover and close Instant Pot lid and set to manual for 8 minutes on high pressure. When time is up, open vent to release all steam.
- Remove lid and add the shrimp and stir to incorporate.
- Replace Instant Pot lid, and set to manual for 3 minutes on high pressure. When time is up, open vent to release all steam. Serve in bowls with chopped green onions as an optional garnish.
Here is a 4×6 recipe card you can print out as well! Cajun Jambalaya Recipe Card
Standard Stovetop Preparation:
- Peel and devein the shrimp.
- Heat the oil in a kettle or large saucepan with a heavy bottom over medium heat. Add the flour, and cook, stirring constantly, until lightly browned. Do not burn.
- Add the diced onion, green onions, green pepper, celery and garlic. Cook, stirring, until vegetables arewilted. Add andouille sausage chunks and stir to heat well. Add the tomatoes, thyme and oregano, and bring to a boil.
- Stir in the uncooked rice. Add salt, pepper, 2 cups of shredded cooked chicken, and chicken broth. Reduce heat to medium-low, and simmer, uncovered, about 25 minutes; add the shrimp and stir. Cook about 10 minutes longer or until it has thickened, but is still slightly soupy. Serve in bowls with chopped green onions as an optional garnish.
Bon Apetit!
*this post contains an affiliate link
Hi, I’m just curious as to how you cooked your chicken, and what part of the chicken did you use? Thanks????
I usually either boil the chicken and pick the whole thing or use a rotisserie chicken.
I’ve used this recipe with my Instant Pot, it turned out great. I’ve decided to add my Cajun spices in after I’ve put everything inside before adding the shrimp stir once to get the spices mixed in then covering it and cooking it on high for 8 minutes before adding my shrimp. For the first time my husband and I had ever had this, my boys (said it’s as good as they’ve had before with a friend if there’s). Thanks for sharing this.