Chicken And Sausage Jambalaya

Chicken and sausage jambalaya is an authentic-tasting dinner idea that is so flavorful, the whole family will love it! It’s easily made with chicken, sausage, and shrimp, along with cajun seasonings and rice. And, Jambalaya cooked in the Instant Pot is super simple and cooks up perfectly every time!

I LOVE one-pot dinners and the Instant Pot is so great for helping me cook plenty of food with almost no cleanup. Try my Instant Pot Salmon and Rice for another amazing dinner in your pressure cooker. For a quick pasta recipe, give this Instant Pot Fettucini a try!

What is Jambalaya?

Jambalaya is a popular dinner recipe in Louisiana Creole cuisine. It combines the culinary influences of Spanish, French, and African cooking for a unique and unmistakeable flavor. It usually includes a combination of meat (such as sausage, chicken, or seafood), veggies (such as onions and bell peppers), and rice, The spice palate tends to be a bit hot and uses seasonings like paprika, cayenne pepper, and thyme.

How is Jambalaya different than Gumbo?

Both dishes are similar, and they are both Louisiana Creole cuisine, but they do have some differences that make each one unique.

1. The Ingredients: Both dishes typically include meat, seafood, and veggies. However, there is one big difference. Gumbo often includes okra, filé powder (made from sassafras leaves), and seafood such as shrimp, oysters, or crab. Jambalaya differs in that it typically contains rice and a variety of meats such as sausage, chicken, or pork.
2. The Cooking Method: Gumbo and jambalaya are also cooked differently. Gumbo is a stew that may be served overtop of white rice. Jambalaya is more of a one-pot meal that incorporates the cooked meat and veggies with rice and broth, and everything is cooked altogether to make an immersive flavor experience.
3. Spices: Both gumbo and jambalaya are known for their bold, spicy flavors, but the types of spices used in each are different. Gumbo recipes usually use a mix of bay leaves, thyme, and cayenne pepper. Jambalaya recipes typically use paprika, oregano, and cayenne pepper.

Ingredients

To make this easy jambalaya recipe, you’ll need:

• 2 tablespoons olive oil
• 12 ounces cooked shrimp
• 14 ounces andouille sausage, sliced
• 1 pound chicken thighs
• 1 large onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced 1
• 1 large green pepper, chopped
• 1/2 teaspoon dried thyme
• 2 teaspoons cajun seasoning, divided
• 1 1/2 cups long grain rice
• 1/2 teaspoon salt
• 14.5 ounces diced tomatoes
• 1 3/4 cups chicken stock
• 2 bay leaves

How to Make

STEP ONE: Saute sausage, chicken, and veggies. Set the instant pot to saute and add the oil. Once hot, add the sliced sausage and cook until browned. Remove from the pot and set aside. Add the chicken and cook until browned. Remove and set aside. Add the onions, celery, bell pepper, and garlic, and cook until onions are translucent about 2-3 minutes.

STEP TWO: Add the seasonings and stock. To the veggies, add the thyme, 1 teaspoon of cajun seasoning, and salt. Stir in the chicken stock and bay leaves. Return the sausage and the chicken to the pot. Add in the tomatoes and the rice and stir to combine.

STEP THREE: Cook. Cover and cook on High Pressure for 7 minutes. Once the time is up do a quick release.

STEP FOUR: Season the shrimp. While the jambalaya is cooking, pat the shrimp dry with a paper towel. Place into a mixing bowl. Add 1 teaspoon of cajun seasoning to the dried shrimp and mix well.

STEP FIVE: Serve. Stir the shrimp into the jambalaya and remove the bay leaves. Cover for about 5 minutes to heat the shrimp. Serve hot.

Recipe Notes and Tips:

• Use a wooden spoon to deglaze the pan. This will help release all the yummy flavor of the meat that was sauteed at the beginning of the recipe.
• Make sure you’re paying close attention to the cooking time, and do a quick release immediately at the 7 minute mark so your rice doesn’t get mushy.
• Measure carefully! Because there’s rice in this recipe, the amount of liquid to rice ratio really matters! So measure well.
• Like a lot of Creole cuisine, it’s best when you’ve allowed the flavors to meld together. Give your jambalaya a bit of time in the Instant Pot after cooking to let the flavors deepen and mix together.

Storage and Reheating

This recipe stores very well for a few days and tastes even better after the flavors have had a chance to blend together.

Store in the fridge for up to 3 days. Keep a close eye on your shrimp to make sure they’re still fresh before reheating.

This recipe also stores very well in the freezer. You can portion it into small Ziploc bags and grab enough for lunch or dinner. It will stay fresh in the freezer for up to 3 months.

To reheat, place in a microwaveable dish and heat in 45 second bursts until hot throughout. You can also heat in a pan over medium heat. You may want to add a touch of oil, broth, or water as you heat.

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