Pressure Cooker Shrimp Jambalaya Recipe2022-07-27
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 3m
- Ready In: 13m
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This information is per serving.
Saturated Fat5 g
Trans Fat2.2 g
Unsaturated Fat0 g
Pressure cooker shrimp Jambalaya recipe. This spicy dish is a hearty one-pot meal that includes shrimp, sausage, rice, and vegetables. It’s quick and easy to make in the pressure cooker.
What is Shrimp Jambalaya?
Shrimp jambalaya is a dish that has been around for many years.
The dish is popular in the southern United States and it is traditionally served with rice and green onion.
The dish is made by cooking rice in a pressure cooker with vegetables, spices, tomatoes, shrimp, and water. The pressure cooker also helps to cook the shrimp quickly so they are not rubbery.
The Basics of Cooking Shrimp Jambalaya in the Oven :
The Jambalaya is a dish that originated in Louisiana. It is traditionally made with rice, meat, and vegetables. In this recipe, we are going to prepare a shrimp jambalaya in the oven. This is a quick and easy way of cooking it.
The ingredients are:
– 1 tablespoon of olive oil
– 1 onion chopped
– 2 celery ribs chopped
– 2 garlic cloves minced
– 3 cups of chicken broth or vegetable broth
– 3 cups of water or stock of your choice (chicken, vegetable)
– 1 can (14 ounces) diced tomatoes with juice or tomato sauce with juice (or 2 fresh tomatoes chopped)
– 1 bay leaf (optional) – salt and pepper to taste
– 12 medium shrimp peeled and deveined
– 1/2 cup of uncooked rice
– 1 green bell pepper chopped
– 1/4 teaspoon cayenne pepper (optional)
– 3 tablespoons of butter
– 3 tablespoons olive oil
– 1 tablespoon minced garlic
– 2 teaspoons minced fresh thyme leaves
– 2 tablespoons of white wine vinegar
– 6 cups of cooked or chilled vegetable stock or broth
To make the shrimp gumbo: In a large pot, heat the oil over medium-high heat. Add the onions, bell peppers, and celery and cook until soft, about 5 minutes.
Add the garlic and cook for 2 more minutes. Add the tomatoes, bay leaf (if using), salt, and pepper to taste.
Cook for 5-8 minutes or until thickened. Add in the rice and white wine vinegar, and stir well to coat the rice with the tomato mixture. Stir in the thyme and cayenne pepper ( or cayenne pepper flakes).
Add in the chopped shrimp, scallions, and parsley. Stir in vegetable stock or broth to cover the rice (or enough water to cover the rice). Bring to a boil, then reduce heat and simmer until shrimp are cooked through about 8-10 minutes. Taste and adjust seasonings as needed.
How to Make Shrimp Jambaia in a Dutch Oven
Shrimp Jambalaya is a dish that can be made in a Dutch oven.
The dish is usually served over rice and it has a lot of spices that give it a lot of flavors. It can be served as an appetizer or as an entree.
It is important to make sure that you have all the ingredients before starting to cook this dish because it takes some time to make. You will need shrimp, onion, garlic, tomato sauce, bell peppers, celery, smoked sausage, bay leaves, and white wine.
Pressure Cooker Shrimp Jambalaya Recipe
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- 2 teaspoons extra-virgin olive oil
- 1 large yellow onion, peeled and chopped
- 2 stalks celery, chopped
- 1 red bell pepper, cored, seeded and chopped
- 1 pound (480 g) Andouille sausages, sliced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup (125 ml) low-sodium chicken broth
- 2 bay leaves
- 1 pound (480 g) jumbo shrimp, peeled and deveined
- 2 tablespoons chopped fresh parsley
- 1 pound uncooked rice
Heat olive oil in an electric instant pot to turn to the browning function. Add sliced sausages, red bell pepper, rice, spices, and seasoning and sauté, stirring occasionally, for about 5 minutes.
Pour in the broth, then add bay leaves. Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 3 minutes.
Using the Natural Release method, bring pressure to normal. Unlock and open the lid. Turn the pot to sauté function, then stir in shrimp and chopped parsley. Cook, until shrimp, is pink. Discard bay leaves. Serve hot.