Multi-Cooker Recipe Skillet Recipe

Creole Andouille and Shrimp Jambalaya

15 mins
40 mins
Portions: 8 Servings

This jambalaya recipe will become an extremely popular dish with family and friends because it’s filled with tasty Johnsonville® Andouille Rope Sausage, boneless chicken thighs, shrimp, fresh vegetables and rice…let’s be honest-it screams comfort food!

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Recipe made by the Sausage Chefs


  • 1 package (13.5 ounces) JOHNSONVILLE® Andouille Rope Sausage cut into coin-slice pieces
  • 1 pound boneless chicken thighs, cut into dice-size pieces
  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 3 tablespoons Creole or Cajun seasoning
  • 2 ounces tomato paste
  • 2 cups crushed tomatoes
  • 1/2 cup diced tomatoes
  • 1 bay leaf
  • 2 tablespoons white sugar
  • 4 cups chicken stock
  • 2 cups uncooked long grain converted rice
  • 1 pound cooked shrimp, thawed
  • Parsley and green onion, to garnish

Cooking Instructions

  1. In a skillet, cook and stir sausage and chicken in oil over a medium-high heat until browned; about 5 minutes. Add vegetables and Creole seasoning, cook and stir for 5 minutes or until vegetables are tender.
  2. Add tomato paste, cook and stir for 2 minutes. Add the crushed tomatoes, diced tomatoes, bay leaf, sugar and salt. Simmer for 5 minutes to let the flavors blend; stirring occasionally.
  3. Add stock and bring to a boil. Adjust seasoning and make sure it is a little over seasoned because rice absorbs a lot of flavor. Add rice, stirring well. Return to a boil, cover and simmer on low for 10 minutes.
  4. Turn off heat, uncover and stir rice. Fold in shrimp and cover for 20-25 minutes to let rice finish cooking and shrimp heat through.
  5. Garnish with parsley and green onions.

Multi-Cooker Directions

  1. In the Multi-Cooker, add the oil, onion, celery, green pepper and garlic.
  2. Select saute' setting, cook and stir occasionally until tender; 10-15 minutes.
  3. Add seasoning, tomato paste, tomatoes, bay leaf, sugar, stock and rice.
  4. Secure lid on pot and close pressure-release valve.
  5. Select rice/porridge setting and pressure cook for 7 minutes; use quick release to depressurize.
  6. Add shrimp.
  7. Secure lid on pot and close pressure-release valve. Select egg setting and pressure cook for 2 minutes; use quick release to depressurize.