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Created by:
Kristy Still
Ninja Foodi Jambalaya
Course
Ninja Foodi Recipes
Cuisine
American
Servings
6
This delicious Ninja Foodi Jambalaya can be made in the Instant Pot too, plus it's easy to make gluten-free.
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Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Ingredients
1x
2x
3x
2
Tbsp
Olive Oil
12
oz
Bag of Medium Cooked Shrimp
14
oz
Bag of Andouille Sausage
Cut 1/4in Thick
12
oz
Package of Boneless
Skinless Chicken Thighs (Cut 1in Cubes)
1
Cup
Onion
Chopped
2
Stalks Celery
Chopped
3
Cloves
Garlic
Minced
1
Green Bell Pepper
Chopped
1/2
Tsp
Dried Thyme
2
Tsp
Cajun Seasoning
Divided
1 1/2
Cups
Long Grain White Rice
1/2
Tsp
Salt
14.5
oz
Can of Diced Tomatoes
Drained
1 3/4
Cups
Chicken Broth
2
Bay Leaves
Green Onions
Sliced to Garnish
Parsley
Chopped to Garnish
Instructions
Set the the Ninja Foodi to Saute and add the olive oil.
Add the sausage and cook for about 5 minutes until browned.
Remove from the pot and set aside.
Add the chicken and cook until browned, about 5 minutes, set aside with the sausage.
Add the onions, celery, bell pepper and garlic, cook until onions are translucent about 2-3 minutes.
Add the thyme, 1 tsp of cajun seasoning and salt and stir well.
Stir in the chicken broth and bay leaves.
Return the sausage and chicken to the pot.
Add in the tomatoes and rice.
Stir it up well.
Turn off the Ninja Foodi.
Secure the pressure cooker lid onto the pot and set the nozzle to 'seal'.
Pressure cook on high for 7 minutes.
Dry the shrimp with a paper towel and coat with 1 tsp of cajun seasoning.
Once the 7 minutes is up, quickly release the steam by moving the nozzle to 'vent'.
Carefully remove the lid.
Remove the bay leaves.
Carefully add the shrimp and stir it up.
Secure the lid back onto the pot, set to 'seal', for about 10 minutes to allow the shrimp to warm up.
Remove the lid, stir and serve.
Notes
As always, check all ingredients to be sure they are gluten-free before using them.
Nutrition
Serving:
1
g
|
Calories:
434
kcal
|
Carbohydrates:
21
g
|
Protein:
25
g
|
Fat:
28
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
17
g
|
Cholesterol:
113
mg
|
Sodium:
1571
mg
|
Fiber:
3
g
|
Sugar:
5
g
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