Name: Instant Pot Shrimp Jambalaya
Total time: 1 h 15 min
Cuisine: Creole & CajunUS & Canada
Ingredients: 1 tablespoon canola oil; 1 onion, chopped fine; 8 ounces andouille sausage , halved lengthwise and sliced thin; 1 green bell pepper , stemmed, seeded, and chopped fine; 1 celery rib , minced; 5 garlic cloves , minced; 1 tablespoon tomato paste; 1 teaspoon minced fresh thyme or ¼ teaspoon dried; 1 (8-ounce) bottle clam juice; 1 cup water; 1½ cups long-grain brown rice , rinsed; 1 (14.5-ounce) can diced tomatoes , drained with ⅓ cup juice reserved; 1 bay leaf; ¼ teaspoon table salt; 1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed; 2 cups frozen cut okra , thawed and patted dry; 2 scallions , sliced thin

Instant Pot Shrimp Jambalaya

By America's Test Kitchen

Published on July 20, 2022

Time

1¼ hours

Yield

Serves 4 to 6

Ingredients

1 tablespoon canola oil 1 onion, chopped fine 8 ounces andouille sausage, halved lengthwise and sliced thin1 green bell pepper, stemmed, seeded, and chopped fine1 celery rib, minced5 garlic cloves, minced1 tablespoon tomato paste 1 teaspoon minced fresh thyme or ¼ teaspoon dried1 (8-ounce) bottle clam juice 1 cup water 1½ cups long-grain brown rice, rinsed1 (14.5-ounce) can diced tomatoes, drained with ⅓ cup juice reserved1 bay leaf ¼ teaspoon table salt 1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed2 cups frozen cut okra, thawed and patted dry2 scallions, sliced thin

Before You Begin

If you can't find andouille sausage, substitute Spanish semicured chorizo, Portuguese chouriço, or linguiça. Extra-large shrimp (21 to 25 per pound) also work in this recipe.

Instructions

Using highest sauté function, heat oil in Instant Pot until shimmering. Add onion, andouille, bell pepper, and celery and cook until vegetables are softened and lightly browned, and andouille is lightly browned, 7 to 9 minutes.

Add garlic, tomato paste, and thyme and cook, stirring frequently, until fragrant, about 30 seconds. Stir in clam juice and water, scraping up any browned bits, then stir in rice, tomatoes and reserved juice, bay leaf, and salt. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 25 minutes.

Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Discard bay leaf. Stir shrimp gently into rice, then arrange okra in even layer on top of rice mixture. Partially cover pot and let sit until shrimp are opaque throughout and okra is heated through, 5 to 8 minutes. Season with salt and pepper to taste. Sprinkle with scallions and serve.