Easy Instant Pot Jambalaya (Creole/Cajun Option)

foodiesterminal.com

Gail Cote

2 cups long grain white rice (**rinsed until clear water runs through. Drain well.)

14 ounce Andouille Sausage (**we used Zatarain's smoked spicy cajun sausage. 397 g. Dice into rings.)

12 ounce Shrimp (**de-shelled, de-veined Jumbo shrimp thawed. 340 g.)

1 cup onion (**yellow onion roughly chopped)

1.5 tbsp garlic (**minced)

½ cup celery (**finely chopped)

½ cup green bell pepper (**roughly chopped)

½ cup red bell pepper (**roughly chopped)

14.5 ounce crushed tomatoes (**1 can)

1.5 tbsp Worcestershire sauce

4 tbsp Olive Oil (**or any neutral oil)

salt (**use according to your own taste preference.)

Seasonings

2 tbsp Cajun Seasoning (**use creole seasoning for less heat and less intense flavor.)

1 tsp Cayenne Pepper Powder (**skip if heat intolerant.)

1 tsp oregano

1 tsp Ground Black Pepper

Liquid ( or use store bought chicken stock)

2 cups water (**warm water.)

1 tbsp Better Than Bouillon (**paste)

subheading: Want more Recipe Videos?:

Check out our Youtube channel!

subheading: Equipment Used:

Instant Pot DUO 6 quart

Directions at foodiesterminal.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer