"Instant Pot Jambalaya all the way. I love this recipe because it’s a healthier version loaded with all the veggies, brown rice and my favorite al fresco smoked andouille chicken sausage!"
Ingredients
1 package al fresco Smoked Andouille Chicken Sausage, sliced
1 tablespoon olive oil
1 large yellow onion, diced
1 large bell pepper, diced
2 large cloves garlic, minced
4 celery sticks, chopped
1 can (14 oz) diced tomatoes
2 tablespoons Creole seasoning
1/4 cup chopped parsley
1 cup uncooked brown rice
1 cup chicken broth
1/2 pound frozen gumbo shrimp, uncooked, peeled, deveined and tail off
1 pound chicken cutlets, uncooked
Directions:
- 1Using sauté function on the Instant Pot, heat olive oil then sauté onions and bell pepper. Add garlic and cook until fragrant.
- 2Stir in celery and cook for 2-3 more minutes. Press cancel on Instant Pot.
- 3Stir in canned diced tomatoes and juice, creole seasonings, parsley, brown rice, and chicken broth.
- 4Add frozen shrimp and chicken sausage, then stir. Add chicken cutlets and submerge into liquid.
- 5Place lid on Instant Pot and turn lever to sealed, cook on manual high temperature for 15 minutes. When finished cooking, quick release pressure on the Instant Pot before removing lid. Fluff with a fork and remove from heat, transfer jambalaya to a large bowl and serve.
