Fructose Free Instant Pot Jambalaya
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Learn more →Ingredients
6 servings
- 1 lb andouille sausage, sliced into ¼-inch rounds
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juices
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 1 ½ cups low-sodium chicken broth
- 1 ½ cups long-grain white rice, rinsed
- 2 tsp cajun seasoning
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- 1 tsp worcestershire sauce
- 1 lb large shrimp (21–25 count), peeled and deveined
- salt and pepper, to taste
For serving
- 3 green onions, thinly sliced (optional)
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Set the Instant Pot to Sauté (high). Add the olive oil and heat until shimmering, about 1 minute. Add the andouille sausage slices in a single layer and cook, undisturbed, for 2–3 minutes until browned on the cut side, then stir and cook 1 minute more. Transfer the sausage to a plate and set aside.
- 2
Add the chicken thigh pieces to the pot in a single layer. Season lightly with salt and pepper. Cook undisturbed for 3 minutes until the underside is lightly golden, then stir. The chicken does not need to be cooked through at this stage. Transfer to the plate with the sausage.
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