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Instant Pot Jambalaya

Recipes From A Pantry
  • 25 minutes
  • Serves 8

INGREDIENTS

225 g

andouille sausages, can be replaced with other smoky sausage or chorizo

450 g

skinless chicken breast cut into bite sized pieces

2 tbsp

oil

1

onion (peeled and chopped)

2

peppers (bell, deseeded and chopped)

2 sticks

celery (sliced)

1 tsp

minced garlic

1 3/4 cups

chicken stock

1 tbsp

soy sauce (optional but oh so good (if gluten-free, use a gluten-free tamari soy sauce))

400 g

tin chopped tomatoes

2

bay leaves

1 tsp

dried thyme

1 tsp

dried oregano

2 tsp

Creole seasoning

280 g

rice

Salt

Cayenne pepper

200 g

peeled deveined shrimps

To garnish

Spring onions (sliced)

2 tbsp

chopped parsley