What You’ll Need:
2 tablespoons olive oil
8 oz. andouille sausage, sliced into 1/2-inch thick rounds
2 cups diced onion
1 cup diced celery
1 cup diced green bell pepper
1 T. Cajun seasoning
3 cloves garlic, minced
1 cup pearled sorghum
1 can (14.5 oz.) diced tomatoes in juice
1 can (14.5 oz.) low-sodium chicken broth
8 oz. peeled, deveined medium shrimp (thawed if frozen)
2 cups frozen sliced okra
Salt, pepper & hot sauce to taste
Sliced green onions
Chopped fresh parsley
- Select saute to the Instant Pot® and adjust to normal. Add oil to the pot. When oil is hot, add sausage rounds and cook until browned on both sides. Transfer sausage to a plate. Add the onion, celery, bell pepper, Cajun seasoning and garlic and cook 2 minutes or until vegetables are crisp-tender, stirring frequently. Press cancel.
- Add the sorghum, diced tomatoes and broth. Secure the lid on the pot. Close the pressure-release valve. Select manual and cook at high pressure for 15 minutes. When cooking is complete, use a quick release to depressurize. Press cancel.
- Select saute and adjust to normal. Add the reserved sausage, shrimp and okra to the pot and cook for 5 minutes or until okra is thawed and shrimp are cooked through. Press cancel.
- Season the jambalaya with salt, pepper and hot sauce to taste and divide among four shallow bowls. Sprinkle sliced green onions and parsley on top of each serving.