Dinners, Dishes and Desserts · by Erin Sellin★ 5.0 (10)
Instant Pot Jambalaya
NUTRITION · PER SERVING40M COOK
CAL 33%·PRO 84%
CARBS 40G24% OF CAL
2G FIBER0G ADDED4G INTRINSIC34G OTHER4G TOTAL SUGAR
FAT 37G50% OF CAL
11G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pot Instant Pot jambalaya with chicken, sausage, and shrimp over rice. Bold, flavorful, and ready quickly.
maincajungrain bowlchickenporkshellfish🥘 pressure cookerdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 5- 2 Tablespoons vegetable oil
- 1 small onion (finely chopped)
- 1 stalk celery (finely chopped)
- 1 green bell pepper (finely chopped)
- 4 cloves garlic (minced)
- 12 oz Andouille sausage (sliced into round pieces)
- 1 pound chicken thighs (cut into cubes)
- 12 oz large shrimp (peeled and deveined)
- 1 cup long grain white rice
- 1 15 oz can fire roasted tomatoes
- 1 cup chicken broth
- 1-2 Tablespoons creole seasoning
- 2 bay leaves
At a glance
PER SERVING · TIME 40M
CAL 33%·PRO 84%
CARBS 40G24% OF CAL
2G FIBER0G ADDED4G INTRINSIC34G OTHER4G TOTAL SUGAR
FAT 37G50% OF CAL
11G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 2108mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 725mg
- Calcium
- 112mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 2108MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.