Easy Instant Pot Jambalaya Soup

Shrimp: I like to get frozen shrimp that comes 21-25 per bag. They are fairly large, but you can really use any size of shrimp you want (as long as it comes in a 1 lb bag).

Smoked Sausage: I always look for sugar-free smoked andouille sausage (Pederson’s Farms is great) or Kielbasa, which I can usually find at Wegman’s, Sprouts, Harris Teeter, and many other stores!

Veggies: Diced tomatoes, green bell pepper, onion, and minced garlic.

Frozen Cauliflower Rice: I use this instead of white rice. Feel free to substitute regular white rice if you prefer. See notes and tips/tricks for info on how much broth to you depending on the cooking method and what type of rice you use.

Chicken Broth: You can use chicken stock, bone broth, or even beef broth for this recipe.

Arrowroot powder: This is a paleo alternative to corn starch!

Homemade Creole Seasoning: Garlic powder, paprika, salt, black pepper, cayenne pepper, oregano, dried thyme, onion powder, and red pepper flakes.

While these spices resemble each other quite a bit, there are some key differences in the creole vs. cajun seasoning debate.

Creole Seasoning: Features more herbs like oregano, thyme, and paprika.

Cajun Seasoning: Features more peppers like black, cayenne, and white.

My homemade seasoning is sort of a blend of both but leans into the Creole category more. Either way, it’s delicious!

Instant Pot Instructions:

1. Turn Instant Pot to “saute” mode. Heat olive oil for 1 minute.
2. Add in onions, peppers, and garlic and stir for 2-3 minutes until fragrant and beginning to soften.
3. Add in the sausage slices, diced tomatoes, broth, and spices. Lock the lid in the sealing position and cook on manual high pressure for 10 minutes.
4. Mix arrowroot powder + water to create a slurry. This will help to thicken the soup a bit.
5. Quick release the pressure. Hit “cancel/keep warm”, then turn to “saute” mode.
6. Bring to a boil, then add in the frozen cauliflower rice or regular rice and uncooked shrimp.
7. Cook for 5-7 minutes for cauliflower rice or 10-12 minutes for regular rice, until the rice is tender and the shrimp is cooked through. Add in slurry and stir to thicken.
8. Serve your jambalaya soup topped with hot sauce and green onions. Enjoy!

Stovetop Instructions

1. Heat the olive oil in a large pot over medium high heat.
2. Add the shrimp and sprinkle with salt and pepper. Cook for 1-2 minutes each side until cooked through and no longer opaque. Remove and set aside.
3. To the same pot, add garlic, onions, and peppers and saute for 3-4 minutes.
4. Add in sausage and stir for an additional 3 minutes.
5. Add in tomatoes, rice, 3 cups broth for cauliflower rice or 5 cups broth for regular white rice, and seasoning.
6. Bring to a boil, then reduce heat and simmer for 15 minutes or until rice is cooked through.
7. Add the shrimp back into the pot and stir for 1-2 minutes until warmed through.
8. Serve warm topped with green onions.

Mary’s Tips & Tricks

Broth amount: The amount of chicken broth you use will depend on your cooking method and what type of rice you use, since regular rice absorbs a lot more liquid.

For cauliflower rice in the Instant Pot: 1 cup broth

For cauliflower rice on the stove top: 3 cups broth

For regular rice in the Instant Pot: 3 cups broth

For regular rice on the stovetop: 5 cups broth

Spice Level: If you prefer more spice, add more cayenne pepper and red pepper flakes. If you want your jambalaya soup milder, use less.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Leftovers taste even better the next day because the flavors have a chance to meld together. Yum!

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Instant Pot Zuppa Toscana

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