Our Cajun Jambalaya recipe for the pressure cooker features andouille sausage, chicken and shrimp. It’s flavor and optional heat come from our easy Cajun Spice mixture. You can also add a white fish filet for an extra seafood element.

Serves 6
A delicious Jambalaya for your pressure cooker.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. 1 tbsp Peanut Oil
  2. 1 lb boneless, skinless chicken breast, cut into 1 inch chunks
  3. 1 lb andouille sausage, sliced 1/2 inch thick
  4. 1 lb ham
  5. 1/2 lb shrimp
  6. 1 tbsp Cajun seasoning (store bought is fine)
  7. 1 large yellow onion, minced
  8. 1 bell pepper (large), minced
  9. 1 large carrot - peeled and grated
  10. 1 stalk celery, minced
  11. 4 cloves garlic, crushed
  12. 1/2 tsp fine sea salt (or kosher salt)
  13. 1 tsp Cajun seasoning
  14. 1/2 tsp dried thyme, in Cajun mix
  15. 1 cup white wine (or water)
  16. 1 cup long-grain rice, can be white or brown
  17. 1/4 tsp hot sauce
  18. 2 cups chicken broth (or water)
  19. 14 to 15- ounce can petite diced tomatoes
  20. 1/2 tsp fine sea salt (or kosher salt)
  21. 1 tsp Louisiana hot sauce
  22. 1 bay leaf
  23. 1 green onion, sliced thin
  1. Put on saute mode and wait for readout to read "hot".
  2. Add 1 tablespoon of peanut or olive oil in the pressure cooker
  3. pot.
  4. Let the oil heat up until shimmering.
  5. Sprinkle the cubed chicken with 1 tablespoon cajun seasoning then add to the pot.
  6. Cook the chicken, without moving, until it is browned on the bottom, about 3 minutes.
  7. Add green pepper and celery and saute until soft - about 3 to 5 minutes.
  8. Stir and scrape the bottom of the pot with a wooden spoon to loosen any browned chicken bits.
  9. Stir in the onions and saute until transparent - about 3 to 5 minutes.
  10. Add garlic and saute for an additional 30 seconds.
  11. Sprinkle with 1/2 teaspoon salt and 1 teaspoon Cajun seasoning.
  12. Stir in the andouille sausage slices and diced ham, then sauté for about five minutes.
  13. Pour in the white wine and bring to a simmer.
  14. Simmer the wine for 1 minute.
  15. Stir in the rice and hot sauce.
  16. Pour in broth or water.
  17. Pour the diced tomatoes on top, but don’t stir.
  18. Float the bay leaf on top.
  19. Lock the lid and pressure cook on low pressure for 12 minutes.
  20. Quick-release the pressure.
  21. Discard the bay leaf.
  22. Stir the jambalaya to fluff up the rice.
  23. If the shrimp are large, halve them; otherwise, add the shrimp to the pot, cover, and
  24. cook over medium heat for 3 to 5 minutes or until shrimp are cooked. If frozen, add two
  25. minutes.
  26. Scoop into serving bowls.
  27. Sprinkle with the minced green onions, and serve, passing hot sauce at the table.
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Substitutions for Cajun Jambalaya Recipe:
Andouille Sausage: Any smoked sausage can be substituted, but we recommend finding andouille sausage.

Questions About Jambalaya

What is Cajun Jambalaya?

Cajun Jambalaya is a one pot stew like recipe consisting of vegetables, rice, chicken, sausage and shellfish. It starts with the “Holy Trinity” of Cajun cooking – onion, celery, and green bell pepper. It is similar to the Spanish dish paella and the french dish jambalaya. It usually has a Cajun spice mixture to give it a spicy Cajun kick.

Can I make Paleo Jambalaya?

Chicken and Shrimp are ok on the Paleo diet and free-range chicken and wild-caught shrimp would be preferred. Sausage is ok on the Paleo diet if it is a pure sausage and not processed and filled with junk ingredients. Since Paleo avoids rice and quinoa, you could skip the rice. Maybe do a Jambalaya with Riced Cauliflower or cooked broccoli. Skip the peanut oil. Skip the Louisiana Hot Sauce.

What is Andouille Sausage?

Andouille sausage is made of pork, garlic, pepper, onions, wineand seasonings including paprika

How long will Jambalaya keep in the refrigerator?

Jambalaya is best within 3-4 days in the refrigerator. Learn more about safe refrigeration from the USDA: https://goo.gl/GwFvXT

Can you freeze Jambalaya?

Yes. Chicken, sausage and shrimp can all be safely frozen for up to 3 months depending on freshness at time of freezing. Learn more from the USDA: https://goo.gl/GwFvXT

Can you make a healthy Jambalaya?

Of course. The items you may want to substitute are the andouille sausage and some of the salt. Quinoa, brown rice or amaranth can also substitute for the white rice.

What is the difference between jambalaya and gumbo?

Gumbo includes filé powder and okra and the major flavor comes from a dark Roux.

What is the difference between Jambalaya and an Étouffée?

An Étouffée does not have Andouille Sausage.

What can you serve with Jambalaya?

Jambalaya is a full meal in itself that probably doesn’t need a side dish. However you can’t go wrong serving it with corn bread, collard greens, fried okra or a baguette-style French bread. Popovers with cinnamon butter are always appreciated. A good, cold green salad helps cool the heat of the pepper in the dish. Or go authentic with Mirlitons (chayote). Zapps potato chips also go with most Cajun dishes. For dessert you could do beignets, bananas foster, doberge cake, bread pudding or anything with pralines.  And most locals would not object to a cold Abita beer or two. 

Can you make Jambalaya Pasta?

Obviously not a classic Cajun dish, Jambalaya pasta is prepared in a similar way with pasta replacing rice with cream and cheese added to make for more of a binding sauce consistency. We also know of good Jambalaya soup.

Is Zatarain’s Jambalaya Mix good?

Not as good as homemade, but better than a frozen pizza!