Jambalaya with Chicken & Shrimp

By: Meredith OperationsCorp

Jambalaya with Chicken & Shrimp
cuisine icon Course
Dinner, Lunch
cuisine icon Difficulty
Medium
cuisine icon Duration
35 minutes
cuisine icon Cooking Technique
Instant Pot, Sauté
cuisine icon Keywords
35 minutes, 6 servings, brown rice, can fire-roasted diced tomatoes, celery, chicken and shrimp, chopped celery, chopped fresh parsley, chopped green bell pepper, chopped onion, dinner, fresh parsley, garlic, instant pot, jambalaya, lunch, medium, no-salt-added cajun seasoning, olive oil, peeled and deveined uncooked shrimp, reduced-sodium chicken broth, sauté, skinless chicken thighs, water, yellow summer squash

serving icon Servings
6 Servings
Ingredients
  • 2 tbsp olive oil
  • 12 ounces skinless chicken thighs
  • 1 cup chopped onion
  • 3/4 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 3 cloves garlic
  • 2 tbsp no-salt-added Cajun seasoning
  • 1 1/3 cups brown rice
  • 2 cups reduced-sodium chicken broth
  • 1 1/2 cups Water
  • 1 can fire-roasted diced tomatoes
  • 1 yellow summer squash
  • 8 ounces peeled and deveined uncooked shrimp
  • chopped fresh parsley
Instructions
  • Place a 6-qt Instant Pot on Saute setting. Add 1 Tbsp of the olive oil. When oil is hot, add chicken, and cook for 4 to 6 minutes, turning once, until browned. Remove from pot and Add remaining 1 Tbsp olive oil to pot. Add next four ingredients (through garlic) and 2 Tbsp Cajun seasoning cook for 3 to 4 minutes or until tender, stirring frequently. Add cooked chicken and the next four ingredients (through tomatoes) to the pot and stir to combine.
  • Lock lid in place. Set Instant Pot on High Pressure to cook for 10 minutes. Turn off Instant Pot and let stand for 10 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully.
  • Place Instant Pot on Saute setting. Stir in summer squash and shrimp. Cook, loosely covered for 3 to 4 minutes until shrimp is cooked through, stirring occasionally. Season with additional Cajun seasoning, if you like. Sprinkle with parsley to serve.
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