Jambalaya Soup

Step 1

Heat oil in a large pot on medium high heat. Add meats and brown for 5-6 minutes. Plate them out.

Step 2

In the same pan, add more oil if necessary and sauté onions, celery and bell peppers till the onion is soft. Add in garlic and jalapeño and sauté for 5 minutes.

Step 3

Stir back in the meats along with flour and spices and mix well.

Step 4

Add in tomatoes and broth and let it simmer for 15 minutes.

Step 5

Add in rice and cook for 15-20 minutes till rice is cooked.

Step 6

Add shrimp and continue cooking until they are done, about 5 minutes.

Step 7

Heat oil in a large pot on medium high heat. Add meats and brown for 5-6 minutes. Plate them out.

Step 8

In the same pan, add more oil if necessary and sauté onions, celery and bell peppers till the onion is soft. Add in garlic and jalapeño and sauté for 5 minutes.

Step 9

Stir back in the meats along with flour and spices and mix well.

Step 10

Put the contents of the pot into the slow cooker. Use a little of the broth to deglaze the sauté pot and add that into the slow cooker along with all other ingredients, except the shrimp.

Step 11

Cover and cook on low for 5-6 hours or high for 2-3 hours.

Step 12

Add in the shrimp and cook until they are pink and cooked.

Step 13

With the Instant Pot on Saute, mode, heat the oil, then brown the meats about 5 minutes. Plate them out.

Step 14

Sauté the onion, celery and bell peppers till onion is soft. Then add in garlic and jalapeño and stir for a few minutes.

Step 15

Stir in the flour and seasonings, add the meat back in along with rice, stock and tomatoes. Seal the lid and cook on High Pressure for 10 minutes. Allow pressure to release naturally before opening the lid.

Step 16

Put instant pot back on Saute mode, add in the shrimp and simmer till they are cooked.