jambalaya

The Instant Pot cooks this superb jambalaya with chicken, sausage, and shrimp quickly while maintaining its texture and all the big, bold flavors.

Instant Pot Jambalaya

green onions

vegetable oil (divided)

andouille sausage (sliced)

chicken thighs (diced)

onion

green bell pepper

celery

garlic (minced)

Creole seasoning (or Cajun)

dried thyme (or 1 heaping teaspoon fresh thyme leaves)

bay leaf

chicken stock

Kosher salt (to taste)

tomatoes

long grain white rice

shrimp (peeled and deveined)

Cut off the root end of the green onions and slice them thinly, keeping the white and light green parts separate from the dark green parts. Set aside.

Add 1 tablespoon of vegetable oil to the Instant Pot inner pot and select the sauté button. When the oil is hot and shimmering, add the sliced andouille sausage. Cook the sausage slices for about 3 minutes, or until lightly browned, stirring frequently. With a slotted spoon, remove the sausage to paper towels to drain and set aside.

Add the diced chicken to the pot along with the remaining 1/2 tablespoon of vegetable oil; cook for 2 to 3 minutes, or until lightly browned, stirring frequently. With a slotted spoon, remove the chicken to a plate and set aside.

Add the chopped yellow onion to the pot along with the bell pepper and celery. If necessary, add more vegetable oil. Cook for about 3 minutes, or until the onion is translucent, stirring frequently.

Add the minced garlic, Creole seasonings, and thyme to the vegetables and cook for 1 minute longer. Cancel the sauté function.

Add the bay leaf and chicken stock. Stir, scraping the bottom to ensure there are no browned bits stuck to the pan. Taste and add salt if needed. 

Add the tomatoes (with their juices) along with the rice and the white and light green parts of the sliced green onions. Return the sausage and chicken to the pot. Stir to combine the ingredients.

Lock the lid in place and turn the steam release knob to the sealing position. Select the manual or pressure cook button (high pressure) and set the timer to 7 minutes. When the time is up, do a quick release following the manufacturer&#39;s instructions. When the float valve drops, remove the cover?the pot will automatically switch to the keep warm setting.

Add the shrimp to the pot and stir to combine the ingredients. Cover the pot and let it stand on the warm setting for 10 minutes. The shrimp should be cooked through.

Remove the cover and stir in about half of the reserved dark green parts of the sliced green onions. 

Garnish servings with the remaining dark green parts of the green onions and chopped parsley, if desired.

Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.

Slow Cooker Jambalaya

chicken breasts (skinless, boneless,

andouille sausage links (sliced)

tomatoes (28 ounces)

red bell pepper (finely chopped)

celery (thinly sliced)

chicken broth

thyme

oregano

Cajun seasoning

cayenne pepper

shrimp (13-15 count)

Add all the ingredients except the shrimp into the slow cooker and stir.

Cook on low for 7-8 hours (high for 3-4 hours), in the last 15 minutes add in the shrimp.

Serve over rice.

An authentic Creole Jambalaya recipe! A delicious one-pot meal coming to you from New Orleans is pure comfort food filled to the brim with chicken, shrimp, andouille sausage, rice, seasonings, spices and incredible flavours! Ready and on the table in 45 minutes!

Jambalaya Recipe (Creole)

cooking oil, (divided)

Slap Ya Mama/Cajun seasoning, ((adjust to suit your tastes/heat preference))

(500 g) boneless skinless chicken breasts

onion (diced)

green bell pepper (capsicum), (seeded and diced)

red bell pepper (capsicum), (seeded and diced)

stalks/ribs celery, (chopped)

garlic, (minced)

salt

black pepper

thyme and dried oregano

red pepper flakes ((or 1/4 teaspoon Cayenne powder))

hot pepper sauce

Worcestershire sauce

okra ((or 1 teaspoon file powder))

white rice ((short grain or long grain))

green onions and chopped parsley, (to garnish)

Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Season the sausage and chicken pieces with half of the Cajun seasoning.&nbsp;

Brown sausage in the hot oil; remove with slotted spoon and set aside. Add remaining oil to the pot and sauté chicken until lightly browned. Remove with slotted spoon; set aside.

Sauté the onion, bell pepper and celery until onion is soft and transparent. &nbsp;Add the garlic and cook until fragrant (30 seconds).

Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes (or Cayenne powder), hot pepper sauce, Worcestershire sauce, and the remaining Cajun seasoning. Stir in the okra slices (or file powder), chicken and sausage. Cook for 5 minutes, while stirring occasionally.

Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes, or until liquid is absorbed and rice is cooked, while&nbsp;stirring occasionally.&nbsp;

Place the shrimp on top of the Jambalaya mixture, stir through gently and cover with lid. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink (about 5-6 minutes, depending on the size/thickness of the shrimp being used).&nbsp;

Season with a little extra salt and pepper if needed and remove from heat. Adjust heat with extra hot sauce, Cayenne pepper or Cajun seasoning.&nbsp;Serve immediately with sliced green onions and parsley.&nbsp;

Jambalaya may seems like an odd dish to make on the grill, but slightly smoky and charred grilled sausage, chicken, and tomatoes add great flavor.

Grilled Chicken and Sausage Jambalaya Recipe

chicken thighs

Creole seasoning

mild smoked pork sausage

andouille

roma tomatoes, halved

olive oil

yellow onion, finely diced (about 1 cup)

green bell pepper, finely diced (about 1/2 cup)

tasso ham, diced

Kosher salt,

white pepper

black pepper,

Louisiana-style hot sauce

white rice

Type of fire: Direct

Grill heat: medium-high

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Lightly season chicken thighs with Creole seasoning. Place chicken, sausages, and tomatoes (cut side down) on the grill. Cover and cook, turning chicken and sausage occasionally, until chicken until meat registers 165°F on an instant read thermometer when inserted into thickest part of thigh, about 20 minutes. Cook sausages until nder browned all over, about 10 minutes. Cook tomatoes until they have grill marks and start to blacken, about 5 minutes. 

Transfer chicken, sausage, and tomatoes to a cutting board as they are done. When cool enough to handle, pull chicken into large chunks. Halve sausages and slice into 1/2-inch chunks. Finely chop tomatoes.

Place large stockpot or dutch oven on grill or over medium heat on a stovetop burner. Add in olive oil and heat until shimmering. Add onions, pepper, and celery and cook until vegetables have softened, 7 to 10 minutes, stirring occasionally. Stir in ham, garlic, salt, white pepper, black pepper, and hot sauce and cook for 2 minutes. 

Add rice and stir to thoroughly coat grains with vegetable mixture. Stir in chicken stock, bay leaf, and chopped tomatoes. Bring to a boil, then simmer, covered, until rice is fully cooked, 20-30 minutes. 

Stir in chicken and sausage and heat cook until heated through, 3 to 5 minutes. Stir in green onions. Season with additional salt and pepper to taste, then serve.

Recipe VIDEO above. Many people consider this to be the world&#039;s best one pot rice meal.... you won&#039;t hear any arguments from me!! Filled with big, punchy New Orleans flavours, a homemade Creole/Cajun spice delivers top notch flavour with consistency results for everyone, no matter where you live in this big wide world. This Jambalaya is started on the stove then finished in the oven - exactly the same outcome as cooking the whole thing on the stove (the traditional way), but far less risk of uneven cooked rice and mushy gluey rice from over stirring. And it&#039;s just easier - entirely hands off time! :)

Jambalaya Recipe (easy)

vegetable oil

(6 ounces) bacon (, preferably SMOKED, chopped)

(7 ounces) andouille

(10 ounces) chicken thigh (, skinless boneless,

prawns/shrimp (, raw, large, (peeled, with

garlic (, minced)

tbsp (15 grams) butter

onion (, large,

green capsicum / bell pepper

long grain rice (, uncooked (Note 2))

chicken

(6.5 ounces) crushed canned tomato

tomato paste

green onions (, sliced, plus more for serving)

tsp sweet paprika

garlic powder

onion powder

cayenne powder ((adjust spice to taste))

tsp black pepper

tsp salt

Preheat oven to 180C/350F (all types).

Heat oil in a very large skillet or dutch oven over medium high heat. (Note 4)

Add bacon, cook for 30 seconds (to start fat melting), then add sausages. Cook until sausages are golden - about 3 minutes - then remove into bowl.

Add chicken into the pan and cook until golden (doesn't need to cook inside), then add to bowl with bacon.

Sear prawns in the pan for 1.5 minutes on each side, then transfer to a separate bowl (reserve until later).

Add butter, then garlic, onion, celery and capsicum. Cook for 5 minutes or until soft.

Add rice, stir to coat grains in oil.

Add chicken broth, tomato paste, canned tomato, thyme and Spices.

Stir well, then add chicken, sausages and bacon (including all liquid).

When you see bubbles across most of the surface, stir well once more. Ensure all rice is submerged, cover with lid, then transfer to oven. (See video)

Bake 30 minutes, then remove - rice should be practically cooked (Note 5).

Add prawns/shrimp and green onions, QUICKLY (but gently!) stir through, cover with lid, and return to oven for just 3 minutes (just to heat prawns).

Remove from oven (see video for finished consistency), stir gently then serve, garnished with more green onions if desired.

Low Carb Jambalaya with Chicken, Shrimp and Sausage is a healthful and nutritious twist on the New Orleans classic that's made with cauliflower "rice."

Low Carb Jambalaya With Chicken, Shrimp And Sausage

chicken breast

olive oil, divided

salt and black pepper

Cajun seasoning,

(16-ounce) cauliflower "rice"

onion,

celery,

red bell pepper, chopped

garlic,

Hungarian paprika

Andouille sausage, halved lengthwise and sliced

(15-ounce) petite diced tomatoes, undrained

shrimp

Tabasco sauce,

parsley, divided

Low Carb Jambalaya with Chicken, Shrimp and Sausage

Preheat oven to 375 degrees. Place chicken breasts...

Preheat oven to 375 degrees. Place chicken breasts on a nonstick baking sheet. Drizzle with 1 tablespoon olive oil. Season evenly with salt, pepper and 2 teaspoons Cajun seasoning. Bake for 22 - 25 minutes or until cooked through to 165 degrees.

Place cauliflower on a nonstick baking sheet (or...

Place cauliflower on a nonstick baking sheet (or line a baking sheet with nonstick aluminum foil or parchment paper). Drizzle with 1 tablespoon olive oil and season with salt, black pepper and 1 teaspoon Cajun seasoning. Toss so that seasonings are evenly distributed. Roast for 10 minutes alongside the chicken.

Meanwhile, heat remaining 2 tablespoons oil in a...

Meanwhile, heat remaining 2 tablespoons oil in a large skillet or saute pan over medium-high heat. Add the onion, reduce heat to medium and cook 4 - 5 minutes. Add the celery and red bell pepper and continue cooking another 7 - 8 minutes or until very soft. Keep heat at medium.

Add the garlic, paprika, Andouille sausage and cook...

Add the garlic, paprika, Andouille sausage and cook 2 minutes. Add tomatoes and shrimp and cook, stirring often until shrimp is cooked.

Cut the chicken into 1/2-inch pieces. Add to...

Cut the chicken into 1/2-inch pieces. Add to pan along with cauliflower and heat through. Adjust seasonings and add Tabasco sauce to taste.

Add half the parsley. Transfer to a serving...

Add half the parsley. Transfer to a serving platter and garnish with remaining parsley.

https://mediavine-res.cloudinary.com/video/upload/cny4fqlbwcteqql9gt85.mp4

Low Carb Jambalaya with Chicken, Shrimp and Sausage is a healthful and nutritious twist on the New Orleans classic that’s made with cauliflower “rice.”

Low Carb Jambalaya with Chicken Shrimp and Sausage

Having a Whole30 jambalaya recipe in your recipe box means never missing out on these amazing traditional Louisiana flavors. Make a few small changes and enjoy this southern comfort food while maintaining your diet. 

Whole30 Jambalaya Recipe

lb raw shrimp (peeled, deveined and tail On)

sausage

green bell pepper (diced)

red bell pepper (diced)

celery (diced)

cauliflower rice (frozen)

parsley

green onion

kosher salt and black pepper

In a large pot, heat 1 tablespoon of olive over medium heat and add shrimp until is cooked. It’s about 4-5 minutes. Be careful to not overcook otherwise they will have a rubbery texture. Set aside.

Add sliced sausage to the pot and cook until browned on both sides, stirring occasionally. Set aside as well.

Add 1 more tablespoon of olive oil. Add onion, green and red bell pepper, celery and garlic. Sauté until softened.

Add Cajun seasoning, tomatoes, chicken broth and bring the sausage back. Stir well and cook for 3-5 minutes over medium low heat.

Bring back to the pot shimp and add cauliflower rice. Cook on low, stirring regularly until rice is heated.

Garnish with green onions and fresh parsley before serving.

There are as many versions of jambalaya as there are cooks.  In my house, the essential ingredients are green peppers, celery, onion, okra, rice, tomato and some sort of pork; but feel free to experiment and create your own list of essentials.  If fresh okra is not in season use frozen cut okra, but be sure to use a brand you trust—some frozen okra can be distastefully fibrous. As always, homemade stock is best, but a grocery store version always works in a pinch.  Coleslaw is a great side with this dinner, as is cold beer.

Sunday Supper: Jambalaya Recipe

sausage (andouille,

onion, finely chopped

green pepper, finely chopped

(14.5 ounce) diced tomatoes

paprika

okra, cut into 1 inch pieces

Heat skillet over medium high heat and add sausage, breaking it into small pieces with a wooden spoon.  Once sausage is browned and cooked through, about 5 minutes, remove and set aside.  Add onion, garlic, celery and pepper to the hot skillet and cook until just beginning to soften, about 3 minutes.  Add cooked sausage, rice, tomatoes, chicken stock, paprika (if using), salt, and okra.  Cover with a lid and cook until liquid has almost been absorbed and rice is just about cooked, about 17 minutes.  Add shrimp and continue cooking until liquid is fully absorbed, and shrimp are pink. 

This vegan jambalaya is a New Orleans-style Creole dish made with rice, vegetables, vegan chicken, and sausage. It is easy to make and packed full of flavor!

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