Chicken And Sausage Jambalaya

Chicken and sausage jambalaya is a delicious meal that the whole family will love. Made with chicken, sausage, and shrimp, along with cajun seasonings and rice, it's a must-try recipe!

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5 from 1 vote

Prep Time 10

Cook Time 35

Total Time 45

Servings 8

Equipment

Ingredients

2 tablespoons olive oil
12 ounces cooked shrimp
14 ounces andouille sausage, sliced
1 pound boneless skinless 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

Instructions

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.
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.
Cook. Cover and cook on High Pressure for 7 minutes. Once the time is up do a quick release.
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.
Serve. Stir the shrimp into the jambalaya and remove the bay leaves. Cover for about 5 minutes to heat the shrimp. Serve hot.

Notes

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.

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