While I lived in Lafayette, Louisiana for 5 years, I can truly say that I’ve had some of the best Jambalaya out there in Cajun country! Delicious, authentic stuff so good, that even my 5-year-old enjoyed it despite it being spicy! I love Cajun/Creole food, it is rustic, hearty, delicious, and packed with bold flavors! I’m so thankful for the experience of living in that place, which opened me up to a whole lot of flavors! It was such an enriching experience! It is nearly impossible to find authentic Cajun food in India! This post for jambalaya has been long due, so, today, I’m happy to share my version of this Louisiana classic made in the Instant Pot.
What is jambalaya?
Jambalaya is a classic Louisiana comfort food dish that originated in the French Quarter of New Orleans. It is made with meat, vegetables, and rice, simmered in a flavorful stock. Andouille sausage is a must in jambalaya. It also features other proteins like chicken, pork, or seafood such as crawfish, shrimp, or crab. The vegetables are the holy trinity of onions, bell peppers, and celery. Jambalaya is an adaption of the popular Spanish rice dish, paella. Since saffron was not readily available, tomatoes were used as a substitute. You can read more about the rich history of this dish here. There are basically two types of jambalaya; Creole cuisine is referred to as ‘city food’ whereas cajun cuisine is referred to as ‘country food’. Due to New Orleans being a port city, the city folks had access to tomatoes and a variety of other exotic ingredients, which explains the use of tomatoes in Creole jambalaya. Lafayette, Acadiana is pretty much dominated by Cajun cooking and the jambalaya I had there was always brown in color. Of course, tomatoes are available everywhere now, but some Cajun folks will still make their jambalaya sans the tomatoes. It is just how they prefer it, and honestly, it is just as delicious as the ‘red’ jambalaya. This Instant Pot Jambalaya is inspired by Creole cuisine. I love both versions a lot, but I like to add tomatoes in my jambalaya. I think the acidity of the tomatoes adds a bright flavor to this dish.
Ingredients needed to make this easy Instant Pot Jambalaya
Olive oil: To brown the meats and veggies. If you use lean andouille sausage, you may need more oil. Andouille sausage: This is a spiced, heavily smoked Cajun sausage. I’ve used chicken andouille sausage for today’s recipe, you can also use pork, beef, or turkey andouille sausage. Keep in mind that chicken and turkey sausage do not brown as well as pork, but it is still great in a dish like this. Shrimp: I’ve used fresh shrimp, but you can also use frozen. Read more in the instructions below. Holy Trinity & garlic: This is the Southern version of French mirepoix, which consists of equal parts of bell pepper, onion, and celery. It is used as a base for most Cajun/Creole food such as gumbo, etouffee, etc. Garlic is often referred to as ‘the Pope’. I am not sure about other places, but in Lafayette, you will find containers of varying sizes of the holy trinity near the produce section of many grocery stores. Creole seasoning: I use Tony Chachere’s creole seasoning (salt-free). In addition to this, you will also need some dried thyme and salt. Rice: I’ve used long grain rice in this recipe. Canned diced tomatoes & tomato paste: You may skip for a Cajun version. Low-sodium chicken stock: You can use better than bouillon dissolved in hot water. And other ingredients like Worcestershire sauce, hot sauce, green onions, bay leaves
Another traditional ingredient is tasso (pronounced as tah-so), often also known as tasso ham, though technically it is not really a ham. Tasso is heavily seasoned, cured, and smoked cured pork usually made from the shoulder of the hog.
Important points to remember before making this Instant Pot Jambalaya recipe
The rice: Choose the kind of rice you have used successfully in the Instant Pot
I tested this jambalaya recipe three times in the Instant Pot and below is a summary of what happened. Trial 1: Success with Louisiana grown long grain rice (Cajun country rice brand) This turned out amazing and I could have just shared the recipe. But, I always like to make sure the recipe is 100% foolproof before publishing anything here on the blog. Trial 2: Failure with another brand of organic long grain rice I changed the brand of rice (used organic long-grain rice) keeping the rest of the ingredients and proportions the same. To my surprise, the rice stuck at the bottom, I got the ‘BURN’ error, and the pot never came to pressure. I removed the contents, cleaned the bottom of the pot, transferred everything back and tried to pressure-cook it the second time, and bam! Again the ‘BURN’ error. The same problem! The rice stuck at the bottom of the insert for the second time. I managed to salvage that pot of jambalaya by transferring it to a wide pan, added some stock and cooked it over the stovetop. It was delicious nonetheless, but not something I would share on the blog. And finally trial 3: Back to the rice originally used in trial 1 I had to repeat this recipe again for the 3rd time to figure out if the rice was the culprit and turns out it indeed was. The jambalaya cooked perfectly with the rice that I initially used. Conclusion So, please use a brand of rice that works for you in the IP and make sure it is covered with the cooking liquid. You can also use basmati rice for this recipe. I have not tried this recipe with brown rice, jasmine rice, or other medium or short-grain rice. Different types of rice need different liquid proportions, so I’m afraid I won’t be able to guide. But I’ll definitely update the results here as and when I happen to try. Some folks swear by parboiled rice for jambalaya, but, again, I haven’t tested it in the IP. I would really love to know if some other kind of rice other than long-grain worked for you in this recipe. I’d appreciate it if you can share your experience in the comments below.
The tomatoes: add them last and don’t stir
I do not follow this norm very strictly, because I never really have ‘BURN’ issues using tomato-based products. I mix it in for most of my recipes, except for this IP spaghetti and chili mac. Also, canned diced tomatoes are not as thick as tomato puree or crushed tomatoes. But the newer models of the Instant Pot are very sensitive to the ‘BURN’ error, so there is a possibility that you could experience this issue. To exercise precaution, simply dump the diced tomatoes or whatever tomato product you choose on top, secure the lid and pressure cook the jambalaya.
The liquid
I always follow a 1:2 ratio to make any kind of rice dish on the stovetop. And for the Instant Pot, I follow a 1:1 ratio to cook rice. I find a 1:1.25 ratio of liquid suitable for cooking this brand of rice. If you use basmati rice a 1:1 ratio should work for this recipe. Unfortunately, because I had to move out, I did not have the chance to test this recipe with basmati rice, but I can tell you for sure, the rice grains would be light, fluffy and separate. The rice grains will not be as separate and distinct when you use any kind of rice other than basmati. Nonetheless, the rice is well-cooked here and perfectly flavored and as close to the authentic version
Shrimp: Add them in the end
The shrimp will definitely be overcooked and turn rubbery in the 6 minutes of pressure cooking. I like to season the shrimp with Creole seasoning and saute until it turns pink. Then I set it aside and add it back in the end after the pressure cooking cycle, put the lid back on, and let it sit for 5 minutes until warmed through. You could use frozen cooked shrimp instead of fresh. Thaw the shrimp and simply add it at the same time in lieu of the sauteed shrimp.
How to make Instant Pot Jambalaya – Step by step instructions
{Printable recipe card below instructions}
Step 1: Season and saute the shrimp
Add 1/2 tablespoon of Creole seasoning to 1 pound of shrimp and mix well. You can remove the tails of the shrimps, I left it on purely for the pictures. Press the ‘SAUTE’ button, and set it to ‘NORMAL’. Once its displays, ‘HOT’, then add 2 tablespoons of olive oil, let it heat up a bit, add the shrimp, cook until it turns pink. Transfer to a bowl, cover, and set aside.
Step 2: Saute the sausage
Next, add 12 oz of sliced sausage, and cook until lightly browned. Add more oil if required to saute. Transfer to a bowl and set aside.
Step 3: Saute the holy trinity and garlic
Add 1 cup each of diced onion, celery, green bell pepper. Saute until the veggies are tender and turn translucent. The veggies will release enough moisture to deglaze the browned bits at the bottom of the pot. Covering the pot with a lid (not the IP lid, any other lid will work) helps the veggie release moisture a little faster. Or add 1/4 cup chicken stock, deglaze the pot by scraping off all the browned bits stuck at the bottom of the insert. Add minced garlic, saute until fragrant about 30 seconds. If using jalapeno or serrano pepper, add it along with the garlic.
Step 4: Seasoning and tomato paste
Add 1 tablespoon of Creole seasoning, 1 teaspoon kosher salt, 1/4 teaspoon dried thyme, and 1 tablespoon of tomato paste, saute for another minute. You can also add 1 teaspoon of paprika and 1/4 to 1/2 teaspoon of cayenne pepper.
Step 5: Add the rice
Add 1.5 cups of rinsed and drained long-grain rice, saute for a few minutes, until toasty and well-coated with the spices. Press ‘CANCEL’ to switch off the “SAUTE’ mode. At this point, make sure you do not have anything stuck at the bottom of the pot to avoid any potential ‘BURN’ error. Add a few tablespoons of water or chicken stock and deglaze the pot if required.
Step 6: Add the rest of the ingredients except sauteed shrimp
Add 14.5 oz can of diced tomatoes, 1 & 3/4 cups of low-sodium chicken stock. Add 1 teaspoon of hot sauce, and 1/2 tablespoon of Worcestershire sauce. Mix everything well. Add the sausage back to the pot along with 2 tablespoons of chopped green onions, and bay leaves (I forgot to add them this time). Mix and make sure the rice is covered with liquid. Please note: If your IP is sensitive to the BURN’ error with tomato-based products, add the tomatoes on top and do not stir.
Step 7: Pressure cook the jambalaya
Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 6 minutes. It will take some time for the pressure to build up (about 12 minutes), after which the timer will begin.
Step 8: Natural pressure release (NPR) for 10 minutes
Once the cooking cycle is complete, let the pot depressurize for 10 minutes. Then do a quick release of the leftover pressure as per the manufacturer’s instructions. Press ‘CANCEL’ and switch off the IP. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you.
Step 9: Add the cooked shrimp
Add the cooked shrimp back to the pot. Close the lid of the Instant Pot, let the shrimp warm through for about 5 minutes.
Step 10: Mix and serve
Fluff the rice with a fork. Garnish with the remaining 2 tablespoons of chopped green onions. Enjoy!
Notes
Adjust seasonings as per your preference. Stovetop version: Traditionally, jambalaya is cooked in a large dutch oven, either an enamel dutch oven or seasoned cast iron pot. The recipe will remain the same, only the chicken stock will need to be increased to 3 cups. Follow steps 1 to 6, bring to a boil, reduce the heat to low, cover the pot and simmer for 15-20 minutes. Then follow step 9. Let the rice rest for about 15 minutes, then fluff with a fork. If you prefer your jambalaya to be slightly mushy, you can increase the stock to 3.5 cups. I used a total of 1 & 3/4 cups of chicken stock for the recipe. You may need 1/4 cup more stock to deglaze the pot in step 4 if the veggies do not add enough moisture. Please use a brand of rice that works for you in the Instant Pot. Like I mentioned above, sometimes, it is not only the tomato-based product that can cause the ‘BURN’ error, but it can also be the rice itself. If you do can’t find Cajun or Creole seasoning mix, use the following spice mix: 1 teaspoon black pepper, 1/4 to 1 teaspoon cayenne pepper, 1 teaspoon dried thyme, 1 tablespoon dried parsley, 1 teaspoon oregano, and 1 teaspoon paprika I do not recommend doubling this recipe in a 6-quart, as the pot is quite full with this quantity. I’m not sure about an 8-quart, as I’ve not tested it. I think the mixture is too thick to be doubled and there are chances that you could get the ‘BURN’ error. I suggest cooking two batches of jambalaya in the Instant Pot.
While it is easy to make Zatarain’s jambalaya, I prefer this homemade IP jambalaya made from scratch. It is a simple, fuss-free, wholesome, and delicious one-pot meal, brimming with tons of flavor and texture. I hope you will try to make this iconic Louisiana dish in your Instant pot and enjoy it as much as we always do!
Storage and freezing instructions
Refrigerate leftover jambalaya in an airtight container for 3 to 4 days. You can also freeze jambalaya in an airtight container for up to 3 months. Make sure the jambalaya has not been sitting out for more than 2 hours before storing leftovers. For food safety, the USDA recommends discarding perishable food that has been sitting at room temperature for more than 2 hours, and 1 hour (for temperatures over 90° F) as bacteria grow rapidly between 40° to 140° F. To reheat, transfer the jambalaya to a microwave-safe container or plate, nuke at 30-second intervals, stirring after each interval, until piping hot. You can also reheat it in an oven. Transfer the jambalaya to an oven-safe baking dish and cover with aluminum foil, warm it at 300° F for about 20 minutes or until heated through.
Substitutions & additions in this pressure cooker jambalaya recipe
Oil: You can substitute the oil with unsalted butter or use a mix of butter and oil. Sausage: Traditionally, andouille sausage is used in jambalaya. You can substitute it with Polish kielbasa, chorizo, or any other smoked sausage. The jambalaya won’t have the same flavor, it will still be delicious nonetheless! Chicken: If you’d like to add chicken, I recommend using chicken thighs. Use a pound of chicken thighs, cut into 2-inch cubes. Saute the chicken with a tablespoon of oil until it turns opaque. Remove it from the pot and set it aside. Add it back to the pot in step 6 along with the sausage. Tasso: If you’d like to use tasso, use about 1/2 pound of tasso, diced, and saute it along with the sausage in step 3. Rice: You can swap the rice with pasta to make pastalaya. Use about 8 oz of pasta and 2 cups of chicken stock. Serrano or jalapeno peppers: You can add either of these peppers for added heat. You may leave the seeds on if you like it spicier. Creole seasoning: You can swap it with cajun seasoning. Diced tomatoes: You can also use fire-roasted diced tomatoes or Rotel. If you don’t like tomato chunks, substitute with an equal amount of crushed tomatoes or tomato puree. If you want to avoid canned tomatoes, use 2 medium fresh tomatoes. Skip tomatoes for a Cajun version, you will not need to alter the recipe. Seafood: You can add cooked crawfish, lobster, or crab along with the sauteed shrimp, close the lid, and let it warm through. Veggies: I love the flavor of the Holy trinity of veggies aka the Southern mirepoix. But feel free to omit the celery or swap the green bell pepper with red bell pepper if that is what you prefer. Though not traditional, you can also add more veggies like green peas, carrots, green beans, etc.
You may also enjoy these delicious Instant Pot recipes
Chili mac Southern Red beans and rice Chili Spaghetti with meat sauce Pot roast
★ If you try this Instant Pot Creole Jambalaya recipe, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Feel free to share your feedback and suggestions at [email protected]. Thanks so much 🙂 You can also follow me on Facebook, Pinterest, Instagram & Twitter
