New Orleans Jambalaya
By :This Old Gal, Jill Selkowitz
Print Recipe
Votes: 3
Rating: 4.67
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 15-30 min
Diet Keto, Low Carb
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken Breast, Sausage
Prep Time 15 minutes
Cook Time 3 minutes
Servings
8 servings
Ingredients
  • 2 teaspoons extra-virgin olive oil
  • 1 large yellow onion rough chopped
  • 3 stalks celery chopped
  • 1 large Red Bell Pepper rough chopped
  • 14 ounces andouille sausage sliced 1/2 inch slices
  • 1 Tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound chicken breasts cut into 2 inch chunks
  • 28 ounces diced tomatoes
  • 1/2 cup chicken broth
  • 2 bay leaves
  • 1 head Cauliflower riced
  • 1 pound jumbo shrimp cleaned with tails on
  • 2 tablespoons dried parsley
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 15-30 min
Diet Keto, Low Carb
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken Breast, Sausage
Prep Time 15 minutes
Cook Time 3 minutes
Servings
8 servings
Ingredients
  • 2 teaspoons extra-virgin olive oil
  • 1 large yellow onion rough chopped
  • 3 stalks celery chopped
  • 1 large Red Bell Pepper rough chopped
  • 14 ounces andouille sausage sliced 1/2 inch slices
  • 1 Tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound chicken breasts cut into 2 inch chunks
  • 28 ounces diced tomatoes
  • 1/2 cup chicken broth
  • 2 bay leaves
  • 1 head Cauliflower riced
  • 1 pound jumbo shrimp cleaned with tails on
  • 2 tablespoons dried parsley
Votes: 3
Rating: 4.67
Rate this recipe!
Instructions
  1. Select Sauté/Browning on pressure cooker and allow pot to fully heat.
  2. Add oil and swirl to coat bottom of pan. Add Andouille slices, onion, celery, pepper, oregano, thyme, salt, cayenne pepper, chili, onion powder, garlic powder and black pepper and sauté for 5 minutes, or until liquid from trinity has evaporated.
  3. Stir in chicken, diced tomatoes and chicken broth. Place bay leaves on top.
  4. Lock on lid and close pressure valve. Cook at high pressure for 3 minutes. When beep sounds, wait 10 minutes and then release the rest of the pressure.
  5. Open lid, select Sauté/Browning and mix in riced cauliflower, shrimp and parsley. When shrimp turn pink, remove the bay leaves and serve
Recipe Notes

Additional Ingredients if using White Rice.
1 cup chicken broth
16 ounces rinsed rice
Add the extra ingredients in prior to adding bay leaves.
If using dark meat chicken, pressure cook 4 minutes.

6 replies
  1. clair
    clair says:

    This looks delicious. Want to try it soon. I just used my Instapot for the first time tonight after having it on the shelf for over a year and I’m so excited about trying new recipes. I’ve never done cauliflowered rice, though, and it’s not explained in this recipe. Any hints?

  2. from Louisiana
    from Louisiana says:

    Jambalaya doesn’t usually use oregano, thyme or chili powder. Perhaps this is a Itali-Mex-Cajun version? Anyway, I would leave those out esp if you are running short of thyme or ingredients.

  3. allenmartha23
    allenmartha23 says:

    This is a great recipe- My Family and I really enjoyed it. I used a bit less of cayenne pepper and chili powder but the flavor is perfect!

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