Thursday, July 20, 2017

Instant Pot: Shrimp Jambalaya

We are most definitely a rice loving family so any dish made with rice is always welcomed to the table. When my husband suggested a dish using shrimp for dinner, I happily decided to make this Shrimp Jambalaya. It's chock full of sausage, shrimp and vegetables and it's a wonderful one pot meal, especially for the fall. The trick to this dish is the rice though. It has to be cooked just right otherwise you'll end up with a gummy mess...

What I like about this recipe is that everything is cooked in one pot, making clean up a breeze. However, when rice is involved, it could get a little tricky. There are some rice dishes have a tendency to get gummy when overcooked or gritty when undercooked. And when it comes to jambalaya, when I've made it in the past on the stovetop, there's that potential for the bottom to get all burnt and crusty. For this recipe, the dish is pressure cooked and it ensures the rice won't scorch on the bottom. Also, if you can't find andouille sausage, you can substitute it with a beef sausage and add extra cajun seasoning to taste for that extra kick of flavor.

Shrimp Jambalaya
recipe from Cook's Illustrated The Best Ever Recipes

2 teaspoons vegetable oil
8 ounces andouille sausage, halved lengthwise & cut crosswise into 1/4 inch half moons
1 onion, minced (about 1 cup)
1 green bell pepper, stemmed, seeded, and chopped fine
2 stalks celery, diced
5 garlic cloves, minced
1 1/2 cups long grain white rice
1 tablespoon tomato paste
1 teaspoon salt
1 tablespoon Cajun seasoning or to your tastes
1/2 teaspoon minced fresh thyme leaves
1 (14.5 ounce) can diced tomatoes, drained with 1/4 cup juice reserved
2 (8 ounce) bottles clam juice
1 bay leaf
1 pound shell on shrimp (31 to 40 per pound)
2 scallions, sliced thin


In your Instant Pot:

Plug in the IP with insert set in place.


Press SAUTE and add oil. When hot, add sausage, onions, garlic, bell pepper and celery; cooking until softened.

Add the rice, tomato paste, salt, Cajun seasoning and thyme and cook until the rice is coated with fat. Stir in the tomatoes, reserved tomato juice, clam juice, bay leaf and shrimp, 

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 5 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 5 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 5 minutes, allow your IP to naturally release pressure for 15 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

When the display reflects L:15 (which is 15 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Remove the bay leaf and fold in the scallions while fluffing up the rice.  Serve immediately.