Instant Pot Jambalaya

shugarysweets.com

Linda Tarnowski Henderson

2 Tablespoons extra virgin olive oil, divided

12 ounces, fully cooked andouille sausage, cut into ¼-inch-thick coins

1 pound large (3¼0 count) fresh or frozen raw shrimp, peeled and deveined (if using frozen, thaw, rinse, and pat dry)

1 medium yellow onion, chopped (about 1 ½ cups)

1 medium green bell pepper, cut into 1-inch pieces (about 1 cup)

1 medium red bell pepper, cut into 1-inch pieces (about 1 cup)

3 cloves garlic, minced (about 1 Tablespoon)

1 teaspoon kosher salt

1 teaspoon dried oregano

½ teaspoon dried thyme

¼ teaspoon cayenne pepper

1 large or 2 small bay leaves

1 (14.5-ounce) can low sodium chicken broth, divided

1 (14.5-ounce) can fire roasted diced tomatoes in their own juices

1 ¼ cups uncooked long grain brown rice

1 pound boneless, skinless, chicken thighs, trimmed of excess fat

6 dashes hot sauce, such as Tabasco, plus additional to taste

3 medium green onions, finely chopped (about ½ cup)

3 Tablespoons freshly squeezed lemon juice (from about 1 small lemon)

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