Jambalaya Recipe ( Instant Pot or Stovetop) (2024)

This delicious Jambalaya Recipe is full of flavor, depth, and complexity- yet lightened up with chicken sausage and seasonal, healthy veggies. This can be made in an Instant Pot or on the Stovetop! A delicious weeknight dinner. Vegan-adaptable.

Jambalaya Recipe ( Instant Pot or Stovetop) (1)

Whether celebrating Mardi Gras or just wanting a simple, flavorful meal, you’ll love this lightened-up version of Jambalaya. What I love about this recipe is its depth of flavor and adaptability- the perfect foundation for seasonal veggies. As you see here, I’ve added spring asparagus and fresh peas, giving it a lovely vibrancy.

During the winter months, I like to add a few cupfuls of simple roasted veggies, kale or spinach for a burst of nutrients. Comb through your fridge and see what you have.

Sometimes, I’ll serve the warm Jambalaya over a bowl of baby spinach, letting it gently wilt. You get the idea. Basically, I use this Jambalaya as a vessel for healthy veggies. The flavor is so good! 😉

Jambalaya Recipe ( Instant Pot or Stovetop) (2)

Here, we’ve used Chicken Andouille Sausage instead of pork sausage in the Jambalaya to lighten things up.

The shrimp could also be left out if shellfish is not your thing, upping the chicken sausage. And, of course, you can also use a vegan sausage.

Jambalaya COOKING TIPs:

  • Rice: If making this on the stovetop, be sure to read the recipe notes. Cooking time will vary depending on the type of rice you use. I always like to check the package for recommended cooking times. Long-grain white rice works the best here!
  • Brown the sausage for the best flavor.
  • Pan-sear the shrimp with a pinch of salt, pepper, and smoked paprika before adding to the cooked jambalaya. In my opinion, this improves presentation and flavor.
  • To make this vegetarian, use a veggie broth and vegan sausage. Deepen the flavor with a splash of soy sauce or some miso. Adding some nori flakes will give it a “seafood” flavor.
Jambalaya Recipe ( Instant Pot or Stovetop) (3)

Hope you are having a happy week so far! Let me know how you like the Jambalaya recipe and any adaptions you make below!

Happy cooking!

More Rice Recipes You Will Love!

  • Coconut Rice Bowls
  • Spanish Seafood Stew with Chorizo and Chickpeas
  • Vegetable Paella
  • Mexican Rice with Sheet-Pan Veggies
  • Instant Pot Arroz Con Pollo



Jambalaya Recipe ( Instant Pot or Stovetop) (7)

Jambalaya Recipe

★★★★★4.9 from 24 reviews

  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 6-8 1x
  • Category: main, seafood,
  • Method: instant pot, stove top
  • Cuisine: Southern
Print Recipe


A delicious and easy recipe for Jambalaya! This flavorful version can be made in an Instant Pot or on the Stove Top. Flavorful!!!



  • 2 tablespoons olive oil
  • 1216 ounces chicken andouille sausage, sliced into 1/2 inch thick rounds ( or vegan sausage!)
  • 1 large onion, diced
  • 3 ribs celery, sliced
  • 1 red (or green) bell pepper, large dice
  • 1 jalapeno, finely chopped ( or sub one small can green chilies)
  • 46 cloves garlic, rough chopped
  • 14-ounce can of crushed tomatoes
  • 4 cups chicken broth ( or shellfish broth)
  • 1 1/2 cups long-grain white rice (basmati or jasmine)
  • 2 tablespoons fresh thyme (or 1 teaspoon dry thyme )
  • 1 teaspoon dry oregano
  • 2 bay leaves
  • 1 teaspoon kosher salt, more to taste
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons regular paprika
  • 1/2 teaspoon cayenne pepper or chili flakes
  • 1 tablespoon fish sauce ( if using chicken broth, trust me)
  • ———-
  • 816 ounces large raw shrimp ( peeled and deveined, if frozen see notes)
  • Optional additions: 1 cup fresh or frozen peas and 1 cup asparagus, 2 cups roasted veggies, or 1 can cooked chickpeas.
  • Garnish: scallions, parsley, hot sauce.


Instant Pot Instructions:

  1. In an Instant Pot, using the saute function, heat oil, add sausage, and sauté for about 5 minutes or until browned. Add onion, celery, bell pepper, garlic and jalapeño, and cook, stirring frequently, about 3 minutes or until fragrant.
  2. Add tomatoes and their juices, broth , thyme, oregano, bay leaves, paprika, smoked paprika, salt, pepper, cayenne and fish sauce.
  3. Bring to a simmer and scrape up any browned bits from the bottom of the pot ( this will help prevent the “burn error” from turning on while pressure cooking). I find using a wooden spoon works best here. Add the rice, give a good stir (see note about shrimp!)and set Instant Pot to HIGH pressure for 5 minutes.
  4. Let naturally release for 5 minutes, then manually release, covering steam spout with a kitchen towel.
  5. Stir in thawed shrimp (see notes) and let this cook on “warm” setting for 5-7 minutes ( depending on size), adding peas and asparagus at the same time. When shrimp is done ( it will look pink) taste for salt and spice level, adding more to taste.
  6. Garnish with sliced green onion and chopped parsley.

Stovetop Instructions:

  1. In a large Dutch oven or heavy-bottomed pot, heat oil over medium heat. Add sausage, and brown each side until golden, about 5 minutes. Set the sausage aside.
  2. To the same pan, add the onion ( a little more oil if necessary)and saute until fragrant and golden. Add celery, bell pepper, garlic and jalapeño, lowing heat to medium, and cook, stirring frequently, about 5 minutes or until tender. Return the browned sausage to the pan.
  3. Add rice, and stir about 3 minutes until lightly toasted.Add tomatoes and their juices, broth , thyme, bay leaves, paprika, smoked paprika, salt, pepper, cayenne and fish sauce.
  4. Scrape up any browned bits. Bring to a boil. Scrape up again. Reduce heat to low.
  5. Cover and cook for 20-45 minutes or until rice is tender. (Check cooking time on the package- all brown rice is different depending on size and thickness- quick-cooking brown rice will take 15-20 mins, long grain 30-40-ish mins, short grain brown 40-50 mins. My advise, check at 20 mins, then 30, then 40. 🙂
  6. While the rice is cooking, season the shrimp with a little salt, pepper and smoked paprika, and give a quick sear. Once the rice is tender, nestle in the shrimp, asparagus and peas, cover and cook for 5-10 more minutes, until shrimp is cooked all the way through.
  7. Garnish with green onion, parsley and or hot sauce.


I use fish sauce in the recipe to replace the traditional shellfish broth. It works!

Shrimp: If using large frozen raw shrimp, feel free to add to Instant pot and let it pressure cook with the rice. If using thawed or cooked shrimp, add to the pot after pressure cooking. TIP: I prefer to give shrimp a quick sear in an oiled pan on the stove, adding pinch of salt, pepper and smoked paprika. It just looks more appealing, not mandatory. Up to you.

RICE: If using other types of rice (like brown basmati rice) you may need to increase pressure cooking time and increase the broth ( be sure to read package directions). I’ve only tested with white long-grain rice. Short grain rice is not recommended.


  • Serving Size: -using chicken sausage and 8 ounces shrimp
  • Calories: 496
  • Sugar: 6.9 g
  • Sodium: 871.5 mg
  • Fat: 15.1 g
  • Saturated Fat: 2.8 g
  • Carbohydrates: 58.2 g
  • Fiber: 6.1 g
  • Protein: 32.5 g
  • Cholesterol: 135.9 mg

Keywords: jambalaya recipe, best jambalaya recipe, instant pot jambalaya, how to make jambalaya in an instant pot, best instant pot recipes

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Jambalaya Recipe ( Instant Pot or Stovetop) (2024)


What is the secret to a good jambalaya? ›

Black pepper, cayenne pepper, bay leaves, thyme, oregano, and hot sauce are the backbone of a great jambalaya. You can also add in some tomato paste or tomato powder, which creates a little sweetness.

How do you keep rice from getting mushy in jambalaya? ›

One of the biggest complaints when making jambalaya is that the rice ends up mushy. And there's two main culprits of this – choosing the wrong type of rice and over-stirring. For this recipe, you want long-grain white rice, like basmati or jasmine. Don't use short-grain rice.

How many cups of rice to water for jambalaya? ›

Add 2 cups white rice and cook, stirring frequently, until the rice is opaque and toast-y smelling, about 3 minutes. Add the liquid and meats. Pour in 2 1/2 cups water or chicken broth and bring to a boil.

What is the difference between Cajun and Creole jambalaya recipe? ›

Creole jambalaya includes tomatoes—possibly a sub for paella's saffron (a once out-of-reach ingredient for southern Louisianans). Cajun jambalaya, found more frequently further outside of New Orleans, omits tomatoes, yielding distinctly cooked grains, garnished with chicken, sausage, and later, spring onions.


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