Description
A traditional Louisiana dish of shrimp, ham and rice in a flavorful tomato sauce. This is a super fast and easy way to make jambalaya all in one pot!
Ingredients
- 2 Tbsp butter
- 3/4 cup diced onion
- 1/2 cup diced celery
- 2 minced garlic cloves
- 1 cup beef broth
- 1/4 cup diced green peppers
- 2 cups cubed ham
- 2 (14 oz) cans petite diced tomatoes
- 1 1/4 cup parboiled or long grain white rice, uncooked
- 1 cup water
- 1 tsp sugar
- 1 tsp dried thyme
- 1/2 tsp chili powder
- 1/4 tsp pepper
- 1 pound frozen peeled and deveined cooked shrimp
Instructions
- Turn the Instant Pot to the saute setting. When the display says HOT add in the butter and swirl it around to melt. Add in the onion and saute for 2 minutes. Add in the celery and saute for 1 minute. Add in the garlic and saute for 2o seconds. Then turn off the pot and stir in the beef broth. Add in the green peppers, ham, tomatoes, rice, water, sugar, thyme, chili powder and pepper.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.
- Turn Instant Pot to the saute setting and stir in the shrimp. Once the shrimp are warmed through turn off the pot and serve the jambalaya.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also make this in your 8 quart pot, with no changes. If you want to make this in a 3 quart mini Instant Pot you will need to halve the recipe to be able to fit.
Like a little kick? My version isn’t spicy at all. But if you like a little kick I suggest tossing a bit of hot sauce on your serving. Other ideas to kick it up a notch: dice up a jalapeno and saute it along with the onion, add a pinch of cayenne pepper, substitute the ham with a spicy andouille sausage.
What is parboiled rice? Don’t confuse parboiled rice with pre-cooked or minute rice. Parboiled rice has been processed in its husk by soaking, steaming, and drying. As a result, all the nutrients from the husk are absorbed into the grain before it’s removed. The starch content alters in the process, making cooked parboiled rice less sticky than regular white rice. The rice kernels aren’t clumpy and glued together instead they are more separated. I found a bag of parboiled rice at Walmart next to the normal long grain white rice.
Recipe adapted from Taste of Home: https://www.tasteofhome.com/recipes/creole-jambalaya/
- Category: Seafood
- Method: Instant Pot
- Cuisine: Creole
