Quick and Easy One-Pot Jambalaya Recipe for Busy Weeknights!
The vibrant flavors of New Orleans with this Easy One-Pot Jambalaya! Perfect for busy weeknights, this dish combines succulent shrimp, spicy sausage, and aromatic vegetables, all simmered together in a savory broth. It’s a full meal that promises a delicious escape to the South, ready in just about an hour!
Easy One-Pot Jambalaya
4
servings10
minutes50
minutes389
kcal10
minutes1
hour10
minutesDive into the vibrant flavors of New Orleans with this Easy One-Pot Jambalaya! Perfect for busy weeknights, this dish combines succulent shrimp, spicy sausage, and aromatic vegetables, all simmered together in a savory broth. It’s a full meal that promises a delicious escape to the South, ready in just about an hour!
Ingredients
- Proteins
8 oz shrimp, peeled and deveined
12 oz spicy Andouille sausage, sliced
8 oz chicken thighs, boneless and skinless, diced
- Vegetables
1 large bell pepper, diced
1 large onion, diced
2 stalks celery, finely chopped
4 cloves garlic, minced
- Seasonings and Liquids
2 cups long-grain white rice
3 cups low-sodium chicken broth
4 tsp Cajun seasoning
2 dried bay leaves
- Garnish
4 scallions, chopped
Hot sauce to taste
- Alternative Ingredients
Shrimp can be replaced with cubed firm tofu for a vegetarian option.
Andouille sausage can be substituted with any smoked sausage.
Chicken broth can be replaced with vegetable broth for a vegetarian version.
Directions
- Rinse the rice under cold water until clear.
- Set the Instant Pot to ‘Sauté’ mode and heat oil. Add sausage and cook until browned (about 5 minutes). Remove and set aside. In the same pot, add shrimp and cook until pink (about 3 minutes). Remove and set aside.
- Add bell pepper, onion, celery, and garlic to the pot; sauté until softened (about 5 minutes).
- Return sausage to the pot along with chicken thighs, rice, Cajun seasoning, bay leaves, and chicken broth. Stir well to combine. Set the Instant Pot to ‘Pressure Cook’ on high for 8 minutes. Allow natural release for 10 minutes then quick release.
- Stir in cooked shrimp and top with scallions. Serve hot with optional hot sauce.
Equipment
- instant pot
- chef’s knife
- cutting board
- measuring cups and spoons
Nutrition Facts
- Calories: 389kcal
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 115mg
- Sodium: 800mg
- Potassium: 300mg
- Carbohydrates: 44g
- Fiber: 2g
- Sugar: 3g
- Protein: 28g
- Vitamin A: 15IU
- Vitamin C: 25mg
- Calcium: 5mg
- Iron: 15mg
