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Jambalaya Mardi Gras JENRON DESIGN


Course Main Course
Cuisine cajun
Keyword Chicken, Pork, Rice, seafood
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 People
Calories 450kcal
Author Jennifer


  • Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)


  • 1 lb Andouille Sausage Sliced
  • 1 lb Chicken Breast Chopped
  • 1 lb Steamed Shrimp Peeled, devined, tails removed
  • 1 Vidalia Onion diced
  • 1 Green Bell Pepper diced
  • 1 cup Celery diced
  • 14.5 oz Tomatoes w/ pepper & onions diced, drained
  • 1/2 cup Corn
  • 1 cup Okra Sliced
  • 32 oz Chicken Stock
  • 1 box Zatarain's Red Beans & Rice
  • 2 tbsp Olive Oil
  • 1 tbsp Old Bay for shrimp


  • Start by sauteing what is known as "the cajun trinity" -chopped onions, bell peppers and celery in 2 tbsp of oil for 3 minutes.
  • Add in chunks of chicken breast, and slices of andouille sausage and saute for an additional 5 minutes.
  • Stir in corn and okra along with 2 tbsp of garlic for the final 2 minutes of your saute.
  • Add in your rice with seasoning to your Instant Pot and gently stir.
  • Top with drained tomatoes and chicken stock.
  • Seal your Instant Pot Lid and Cook at High Pressure Manual for 15 minutes.
  • While cooking clean and devine your steamed shrimp and coat with Old Bay Seasoning.
  • Once your Instant Pot is finished cooking carefully release the steam with pressure release vent and add in the shrimp, stir and serve.