Shrimp & Sausage Jambalaya

Name: Instant Pot Chicken & Brown Rice Soup
Ingredients: 1 tbsp. olive oil; 1 onion (chopped); 1 green bell pepper (chopped); 2 ribs celery (chopped); 1/2 lb. (1 link) smoked sausage (sliced); salt & black pepper (to taste); 3-4 cloves garlic (chopped); 2 tsp. Worcestershire sauce; 1/4 tsp. cayenne; 3 bay leaves; 2 cups uncooked Cajun Country Rice (long or medium grain); 3.5 - 4 cups low-sodium chicken stock; 1/2 lb. (about 24) medium raw shrimp (peeled & deveined); green onions, parsley & hot sauce (for garnish)

A classic dish that never disappoints, this Shrimp & Sausage Jambalaya is a perfect weeknight dinner or game day crowd pleaser.

Ingredients

1 tbsp. olive oil
1 onion chopped
1 green bell pepper chopped
2 ribs celery chopped
1/2 lb. (1 link) smoked sausage sliced
salt & black pepper to taste
3-4 cloves garlic chopped
2 tsp. Worcestershire sauce
1/4 tsp. cayenne
3 bay leaves
2 cups uncooked Cajun Country Rice long or medium grain
3.5 – 4 cups low-sodium chicken stock
1/2 lb. (about 24) medium raw shrimp peeled & deveined
green onions, parsley & hot sauce for garnish

Instructions

Heat a large Dutch oven over medium-high heat, then add oil. Add onion, bell pepper, celery, sausage, salt & pepper. Sauté 10 minutes or until vegetables are tender and sausage is lightly browned.
Add garlic, Worcestershire, cayenne. Stir in rice and bay leaves, then add stock. Bring to a boil, reduce heat to low, cover and simmer for about 15 minutes, or until rice is tender. Stir in shrimp and cook another 5 minutes.
Finish with garnishes and add any more salt and pepper to taste.

Notes

Kitchen Bouquet browning & seasoning sauce is an optional ingredient that adds rich color and deep flavor to this dish. If you like a darker jambalaya, simply stir in 1-2 tsp. before adding the rice.