📝 About This Recipe
Transport your kitchen to the heart of Louisiana with this robust, one-pot Cajun Jambalaya. This 'brown' style jambalaya skips the tomatoes in favor of deep, caramelized flavors and a rich spice profile that permeates every grain of rice. By utilizing the Instant Pot, we achieve the tender texture of slow-simmered meats and perfectly fluffy long-grain rice in a fraction of the traditional cooking time.
🥗 Ingredients
The Proteins
- 12 ounces Andouille Sausage (sliced into 1/4-inch rounds)
- 1 pound Boneless Skinless Chicken Thighs (cut into 1-inch bite-sized pieces)
- 1/2 pound Large Shrimp (peeled and deveined, tails removed)
The Holy Trinity & Aromatics
- 1 large Yellow Onion (finely diced)
- 1 large Green Bell Pepper (diced)
- 2 stalks Celery (diced)
- 4 cloves Garlic (minced)
Rice and Liquids
- 2 cups Long-Grain White Rice (rinsed thoroughly until water runs clear)
- 2 1/2 cups Chicken Broth (low sodium preferred)
- 1 tablespoon Worcestershire Sauce
- 2 tablespoons Vegetable Oil (divided)
Spices and Garnish
- 2 tablespoons Cajun Seasoning (adjust based on salt content of brand)
- 1 teaspoon Dried Thyme
- 2 pieces Bay Leaves
- 1/2 cup Green Onions (sliced for garnish)
- 2 tablespoons Fresh Parsley (chopped for garnish)
- to taste Hot Sauce (Louisiana style preferred)
👨🍳 Instructions
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1
Set your Instant Pot to 'Sauté' mode on high. Add 1 tablespoon of oil and the sliced andouille sausage. Brown the sausage for 3-5 minutes until caramelized and the fat has rendered; remove with a slotted spoon and set aside.
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2
Add the remaining tablespoon of oil to the pot. Season the chicken pieces with a pinch of Cajun seasoning and sear them in the rendered sausage fat until browned on all sides (about 5 minutes). Remove chicken and set aside.
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3
Add the onion, bell pepper, and celery (the Holy Trinity) to the pot. Sauté for 4-5 minutes until the onions are translucent, scraping the bottom of the pot to loosen any flavorful brown bits (fond).
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4
Stir in the minced garlic, the remaining Cajun seasoning, and dried thyme. Cook for 1 minute until highly fragrant.
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5
Add the rinsed rice to the pot. Stir constantly for 2 minutes to 'toast' the grains; this prevents the rice from becoming mushy and adds a nutty depth.
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6
Pour in the chicken broth and Worcestershire sauce. Use a wooden spoon to scrape the bottom of the pot one last time—this is crucial to avoid the 'Burn' notice.
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7
Return the browned sausage and chicken (along with any juices) back into the pot. Add the bay leaves and stir gently to combine everything.
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8
Secure the lid and set the pressure valve to 'Sealing'. Cancel Sauté mode and select 'Manual' or 'Pressure Cook' on High Pressure for 7 minutes.
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9
When the cooking time is complete, allow for a 10-minute Natural Pressure Release (NPR). This allows the rice to finish absorbing moisture evenly.
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10
Carefully release any remaining pressure manually. Open the lid and immediately place the raw shrimp on top of the hot rice. Close the lid (without turning the pot back on) and let the residual heat steam the shrimp for 5 minutes until pink and opaque.
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11
Remove the bay leaves. Gently fluff the jambalaya with a fork to incorporate the shrimp and distribute the ingredients.
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12
Garnish generously with sliced green onions and fresh parsley. Serve hot with extra hot sauce on the side.
💡 Chef's Tips
Always rinse your rice under cold water until the water is clear to remove excess starch; this ensures distinct, fluffy grains rather than a sticky mass. If your Cajun seasoning is salt-free, add 1.5 teaspoons of kosher salt to the recipe; if it's a standard blend, the salt in the spice and broth is usually sufficient. Deglazing is the most important step—ensure there are no burnt bits stuck to the bottom before sealing the lid to prevent the 'Burn' error. For a 'Creole' version, add 1 can of crushed tomatoes and reduce the chicken broth by 1/2 cup. Avoid using 'Minute' or parboiled rice for this specific timing, as it will overcook; stick to standard long-grain white rice.
🍽️ Serving Suggestions
Serve with a side of buttery, skillet-baked cornbread to soak up any remaining juices. A crisp, cold wedge salad with blue cheese dressing provides a refreshing temperature contrast to the spicy rice. Pair with a classic Abita beer or a crisp, acidic white wine like Chenin Blanc to cut through the richness. Offer a bottle of high-quality hot sauce and lemon wedges at the table for guests to customize their acidity and heat levels. For a full feast, serve alongside braised collard greens seasoned with smoked turkey.