SLOW COOK JAMBALAYA RECIPES

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on high for 1-3/4 hours. Stir in shrimp, sausage and, if desired, cheese. Cook until shrimp turn pink and rice is tender, 10-15 minutes longer. Remove bay leaf.

Steps:

• Press [Sauté] fucntion on the Instant Pot and use [Adjust] to select “More” mode. When the word “Hot” appears, swirl in oil.
• Add sausage to uncovered instant pot, cooking for 4 minutes or until browned, stirring frequently. Remove sausage from cooker.
• Add in chicken to instant pot; cooking for 2 minutes on each side or until lightly browned.
• Stir in 2 1⁄2 cups water and next 8 ingredients on the list to the Instant Pot (brown rice through bay leaves). Close and lock the lid of the Instant Pot.
• Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure,” and use [-] or [+] to choose 18 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release
• Stir in sausage, Old Bay seasoning, shrimp, and tomatoes.
• With lid off, press [Sauté], and use [Adjust] to select “More” mode. When mixture comes to a boil, turn the Instant Pot off.
• Press [Sauté], and use [Adjust] to select “Normal” mode. Simmer 5 minutes or until shrimp are done, stirring frequently. Turn cooker off. Remove inner pot from cooker; let stand 15 minutes before serving.
• Divide jambalaya among 8 bowls . Garnish with sliced scallions, if desired. Enjoy!