Instant Pot Directions

Cup of Yum
1. Turn the Instant Pot to “Sauté” and set for 30 minutes. Let heat until it beeps, and then add half the andouille sausage pieces. Brown sausage, stirring occasionally until seared on all sides (no need to cook through), about 8 minutes. Remove from Instant Pot, and then repeat with remaining sausage. Set sausage aside.
2. Add the avocado oil (if your sausage released a lot of fat, you might not need to add the oil). Then add the celery, bell pepper, onion, and garlic. Cook until just tender and flavorful, about 6 minutes. Turn off Sauté mode.
3. Add the sausage pieces, chicken stock, diced tomatoes, rice, Cajun seasoning, bay leaves, smoked paprika, and thyme. Seal the Instant Pot, and set on the “Rice” setting for 12 minutes. When cooking time is up, manually release the pressure.
4. Add in the cooked shrimp, then serve the jambalaya topped with the green onions.

Stovetop Directions

1. Heat a Dutch oven over medium-high heat. Add half the andouille sausage pieces. Brown sausage, stirring occasionally until seared on all sides (no need to cook through), about 8 minutes. Remove from the pot, and then repeat with the remaining sausage. Set sausage aside.
2. Add the avocado oil (if your sausage released a lot of fat, you might not need to add the oil). Then add the celery, bell pepper, onion, and garlic.  Cook until just tender and flavorful, about 6 minutes. 
3. Add the sausage pieces, chicken stock, diced tomatoes, rice, Cajun seasoning, bay leaves, smoked paprika, and thyme.  Bring to a boil, reduce heat to a simmer, and simmer with lid ajar, stirring occasionally for 20-25 minutes, or until the veggies are tender and the rice is soft.
4. Add in the cooked shrimp, then serve the jambalaya topped with the green onions.