*This spice blend gives you a medium level of spiciness. If you would like a more mild spice levelcut the cayenne pepper in half (or use even less). If you like it hot, increase the amount of cayenne.
Jambalaya
1lbshrimppeeled
5TbspSalt-Free Creole Seasoningdivided
1 1/2cups270g basmati or Texmati rice
1large yellow oniondiced
1green bell pepperdiced
2stalks celerysliced
2Tbspgrass-fed butterghee, or avocado oil
1/2lbbaconfinely chopped
1/2lbchicken thighs~3 small or 2 large thighs, chopped
12ozandouille sausagesliced into rounds
3roma tomatoesdiced (with seeds and juices)
6green onionsthinly sliced
6clovesgarlicminced
1/4cuptomato paste
1Tbspfresh thyme leaves
1TbspWorcestershire sauce
1tspsea salt
3bay leaves
2 1/2cupslow sodium chicken broth
Chopped parsley and more sliced green onions for garnish
Instructions
Salt-Free Creole Seasoning
Mix all ingredients together in a small bowl
This makes 5½ Tbsp of seasoning. You will only use 5 Tbsp for the Jambalaya recipe.
Jambalaya
Season the shrimp. Place shrimp in a bowl and sprinkle with 1 Tbsp Salt-Free Creole Seasoning. Mix with a silicon spatula to evenly coat. Set aside.
Rinse the rice. Rinse the rice with cold water until the water is no longer cloudy. Gently mix with your hand while rinsing. Drain off water and set aside.
Prepare the Holy Trinity. Mix the diced onion, green pepper, and celery together in a large bowl. Set half of it aside in another bowl.
Cook the bacon. Set Instant Pot to "sauté". When it says "HOT" add the butter, let it melt, then add in the bacon. Cook bacon for 5-7 minutes or until well browned, stirring and scraping the bottom occasionally.
Sauté half the veggies. Add 1/2 of the Holy Trinity, stir and cook for 2 minutes. Stirring and scraping the bottom really well with a flat ended spoon. Turn off Instant Pot now!
Dump in everything else. Now add in the other 1/2 of the Holy Trinity, the rest of the Creole seasoning (4 Tbsp), chicken thighs, sausage, tomatoes, green onions, garlic, tomato paste, thyme, Worcestershire sauce, salt, and bay leaves. Pour in broth and mix, scraping the bottom really well.
Sprinkle the rice across the top. Do not mix! Instead, gently press the rice into the liquid using your spoon.
Pressure Cook. Place the lid on and set to "sealing". Cook on Manual on high pressure for 6 minutes. Allow a natural release for 5 minutes, then finish with a quick release. Turn off Instant Pot.
Stir in shrimp. Remove lid, stir, then stir in shrimp. Make sure all the shrimp are submerged under the jambalaya. Quickly replace lid, lock, and allow to sit for 5-8 minutes to allow the shrimp to cook. The resting time will depend on the size of your shrimp and how cold they were when you place them in the jambalaya. For medium-sized shrimp, check after 5 minutes to see if they are cooked through. They will be completely opaque and peachy-pink when cooked thoroughly. Larger shrimp will likely take more than 5 minutes to cook.
Taste test! Season to taste with salt, cayenne pepper, or more Creole seasoning. I usually add just a bit more salt to mine.
Garnish with chopped parsley and green onion slices.
Enjoy! If you liked this recipe please consider leaving a review!
Notes
"Holy Trinity" is southern for onions, bell peppers, and celery. The southern mirepoix. It's very important.The recipe is basically in 4 steps: 1) Cook bacon, 2) Sauté 1/2 the veggies, 3) Add in everything else, 4) Pressure cook. To make step 3 easier (step 3 here, not the one above in the instructions), I just add all of the step 3 ingredients to the same large bowl during the prepping process. That large bowl will include 1/2 of the Holy Trinity, the rest of the Creole seasoning (4 Tbsp), chicken thighs, sausage, green onions, garlic, tomato paste, bay leaves, tomatoes, salt, Worcestershire sauce, and thyme. No need to mix it together.