Pecan Free Instant Pot Jambalaya
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!