Andouille, a spiced, heavily smoked sausage, is the signature ingredient in this quick and easy classic Creole dish

Recipe by Oxmoor House


Recipe Summary test

15 mins
15 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use [Adjust] to select "More" mode. When the word "Hot" appears, swirl in oil. Add sausage; cook 4 minutes or until browned, stirring frequently. Remove sausage from cooker. Add chicken to drippings in cooker; cook 2 minutes on each side or until lightly browned. 

  • Stir in 2 1/2 cups water and next 8 ingredients (through bay leaves). Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 18 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4).

  • Stir in sausage, Old Bay seasoning, shrimp, and tomatoes. With lid off, press [Sauté], and use [Adjust] to select "More" mode. When mixture comes to a boil, turn cooker off. Press [Sauté], and use [Adjust] to select "Normal" mode. Simmer 5 minutes or until shrimp are done, stirring frequently. Turn cooker off. Remove inner pot from cooker; let stand 15 minutes before serving. Divide jambalaya among 8 bowls. Garnish with sliced scallions, if desired.

Chef's Notes

Swap In A Snap! Use smoked ham or chorizo if you can't find andouille.