Instant Pot Jambalaya

This Instant Pot jambalaya transforms a Louisiana classic into a quick and flavorful weeknight dinner. Tender chicken thighs and spicy andouille sausage simmer with aromatic vegetables, rice, and tomatoes to create a bold, comforting one-pot meal. The Instant Pot streamlines the process, bringing this vibrant Creole-style rice dish together in a fraction of the time it would take using traditional methods.

Shrimp-Free Version (But Easy to Add)

While this version skips the shrimp, it’s easy to include if you’d like. Sauté 1/2 pound of peeled, deveined shrimp and stir them in after pressure cooking. Cover the pot and let it stand over warm heat for about 5 minutes, just long enough to gently warm the shrimp through.

Jambalaya History

Creole jambalaya evolved from the rich cultural tapestry of Louisiana, particularly in New Orleans. Spanish, French, African, and Caribbean influences began blending in the 18th century, shaping what we now know as the region’s signature cuisine. The word “jambalaya” likely comes from “jambon,” the French word for ham, and “aya,” an African word for rice. Others point to Spanish paella as the original inspiration.

Creole Jambalaya vs. Cajun Jambalaya

This Creole-style jambalaya differs from Cajun jambalaya in a few ways. While both versions utilize the “holy trinity” of sautéed onions, bell peppers, and celery, along with a combination of proteins, Creole jambalaya also incorporates tomatoes. Cajun Jambalaya, on the other hand, does not contain tomatoes.

? Instant Pot Jambalaya Recipe Variations

Jambalaya has a seemingly endless number of variations. Proteins can include chicken, shrimp, pork, turkey, sausage, or game meats. The dish has become a staple of Louisiana cuisine and a symbol of the region’s diverse cultural heritage. Here are some popular variations of jambalaya that you can try. However, keep in mind that some versions are not well-suited to the pressure cooker, and certain ingredients, such as seafood and rice substitutes, should be added near the end of the cooking time.

• Jambalaya With Shrimp – After sautéing the sausage and chicken, sauté 8 to 12 ounces of medium to large peeled and deveined shrimp and set aside until later. Add the cooked shrimp to the pot just before serving. Stir to blend and let it stand on warm to heat through.
• Seafood Jambalaya – This variation focuses on seafood, such as shrimp, crab, oysters, and fish, as the primary source of protein. It can be prepared in either the Creole or Cajun style, with or without tomatoes. Add any cooked seafood a minute or two before serving; stir gently.
• Turkey or Duck Jambalaya – In this variation, leftover cooked poultry such as turkey or duck is used as the primary protein, giving the dish a unique and rich flavor. This can be especially popular during the holiday season or as a way to utilize leftovers.
• Chorizo Jambalaya – Chorizo, a spicy Spanish or Mexican sausage, can be used as an alternative or addition to Andouille sausage. This adds a distinctive flavor to the dish and brings in elements of Spanish or Mexican cuisine.

? Common Questions

• Why rinse long-grain rice?
  Rinsing removes surface starches that can make rice overly sticky or gummy. It also helps eliminate dust or debris.
• What type of rice is best?
  Any long-grain white rice works well. Louisiana or Carolina rice is traditional, but jasmine or basmati rice are also good options. Avoid brown rice unless you’re adjusting the cook time, as it takes significantly longer.

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