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WHOLE 30 INSTANT POT JAMBALAYA

Jam 2

1lb chicken (cubed)

1 lb Shrimp, raw

1 cup of sliced smoked sausage ( I used the entire 13 oz package)

1 cup+ Celery

1 Red Bell Pepper, large diced

1 Yellow Bell Pepper, large diced

1 med Onion, large diced

1 28oz cans of plain or fire roasted Tomatoes

1 cup of Chicken  Broth

1-2 Bay Leaves

1 T Frontier Organic & Fair Trade Cajun Seasoning

1t Frontier Organic & Fair Trade Pepperman

1t Frontier Organic & Fair Trade Garlic Salt

1/8 t Frontier Organic & Fair Trade Cayenne (optional)

5 Cups of Cauliflower Rice

Green Onions for garnish

1T+ Paducah Olive Oil Co Oil Oil (I used Olive Wood Smoked this time)

Instructions

  1. Turn Instant Pot to “Saute” and add oil to inner pot. Add sausage and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside.

  2. Add chicken and sprinkle with 1/2 teaspoon Canjun seasoning.  Cook until browned, about 5 minutes. Remove with a slotted spoon and set aside with sausage.

  3. Add onion, celery, and red pepper and cook until onion is soft, about 4 minutes.

  4. Add garlic and cook 1 more minute.

  5. Stir in remaining seasonings, tomatoes, rice, broth, and bay leaves. Stir in sausage and chicken.

  6. Turn Instant Pot to Pressure Cook/High (or Manual) for 7 minutes. Be sure valve is in “Sealing” position.

  7. Do a quick release and open Instant Pot. Put a towel over the release to minimize the steam.  Do not open until the pin drops. Stir in shrimp and cauliflower rice. Cover Instant Pot and turn it off. Let the residual heat cook the shrimp for about 8 to 10 minutes.

    Garnish with green onions add Hot sauce (we used Franks) Eat & Enjoy

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WHOLE 30 INSTANT POT JAMBALAYA
Course Main Dish
Cuisine Cajun
Servings
Course Main Dish
Cuisine Cajun
Servings
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