Instant Pot Jambalaya
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Shugary Sweets · by Aimee Shugarman

Instant Pot Jambalaya

NUTRITION · PER SERVING60M COOK
CAL 27%·PRO 89%
CARBS 40G29% OF CAL
3G FIBER31G OTHER6G TOTAL SUGAR
FAT 23G37% OF CAL
6G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A spicy one-pot rice dish with sausage, shrimp, vegetables, and warm spices. Steaming and flavorful, perfect for a chilly evening.

maincajunbowlporkshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 2 Tablespoons extra virgin olive oil (divided)
  • 12 ounces fully cooked andouille sausage (cut into ¼-inch-thick coins)
  • 1 pound fresh or frozen raw shrimp, peeled and deveined (if using frozen, thaw, rinse, and pat dry) (31/40 count )
  • 1 medium yellow onion (chopped (about 1 ½ cups))
  • 1 medium green bell pepper (cut into 1-inch pieces (about 1 cup))
  • 1 medium red bell pepper (cut into 1-inch pieces (about 1 cup))
  • 3 cloves garlic (minced (about 1 Tablespoon))
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper
  • 1 large or 2 small bay leaves
  • 1 can low sodium chicken broth, divided (14.5-ounce)
  • 1 can fire roasted diced tomatoes in their own juices (14.5-ounce )
  • 1 ¼ cups uncooked long grain brown rice
  • 1 pound boneless (skinless, chicken thighs, trimmed of excess fat)
  • 6 dashes hot sauce (such as Tabasco, plus additional to taste)
  • 3 medium green onions (finely chopped (about ½ cup))
  • 3 Tablespoons freshly squeezed lemon juice (from about 1 small lemon)
PREP
20M
SODIUM
1212MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.