Instant Pot Jambalaya

feastingathome.com

Joe Crawford

subheading: UNITS USM:

subheading: SCALE ½X 1X 2X:

2 tablespoons olive oil

12 to 16 ounces chicken andouille sausage, sliced into ½ inch thick rounds

1 large onion, diced

3 ribs celery, sliced

1 red (or green) bell pepper, large dice

1 jalapeno, finely chopped ( or sub one small can green chilies)

4 to 6 cloves garlic, rough chopped

1 14 ounce can crushed tomatoes

4 cups chicken broth ( or shellfish broth)

1 ½ cups long-grain white rice

2 tablespoons fresh thyme (or 1 teaspoon dry thyme )

1 teaspoon dry oregano

2 bay leaves

1 teaspoons kosher salt, more to taste

½ teaspoon smoked paprika

2 teaspoons regular paprika

½ teaspoon cayenne pepper or chili flakes

1 tablespoon fish sauce ( if using chicken broth, trust me)

8 to 16 ounces large raw shrimp ( peeled and de-veined, if frozen see notes)

Optional additions: 1 cup fresh or frozen peas and 1 cup asparagus, 2 cups roasted veggies, or 1 can cooked chickpeas.

Garnish: scallions, parsley, hot sauce.

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