One pot Shrimp and Chicken Jambalaya

there is nothing better than an easy one pot recipe that you can cook in no time.

hearty , spicy , warm and filling dish full with veggies ,shrimp and chicken.

A quick definition about jambalaya: Jambalaya is a popular Louisiana-origin dish of West African, French, and Spanish influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage of some sort, often a smoked meat such as andouille, along with pork or chicken and seafood, such as crawfish or shrimp.

but I try to avoid process meat and use healthier and cleaner ingredients.

so I did some modification on this traditional dish and make it easier and simpler to do with just simple ingredients that you can always find in your fridge and pantry.

• I switched the sausage for small chicken strips
• I used brown rice instead of white rice for a cleaner more nutritious meal.
• I kept the veggies basic with just only onion,garlic and capsicum.
• I usually use homemade chicken broth but you can use any broth you have from vegetable or chicken or even bone broth .
• I prepared this recipe with my electrical pressure cooker pot that preserved all the flavors and nutrition and it makes this recipe very easy , just basically dump everything close the pot and that’s it!

This healthy quick ONE-POT recipe in just 10 minutes and minimal ingredients is your perfect to go meal when you have no idea what to put on the table!

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One pot Shrimp and Chicken Jambalaya

This healthy quick ONE-POT recipe in just 20 minutes and minimal ingredients is your perfect to go meal when you have no idea what to put on the table!

Servings 0 serving

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Equipment

• pressure cooker or instant pot

Ingredients

• 1 tbsp neutral vegetable oil
• 1 big onion, diced
• 1 big green capsicum , diced ^{you can use any color you want also}
• 2 cloves garlic, minced
• 1 tbsp Cajun seasonings ^{see notes}
• 1 tsp dry thyme
• 250 g chicken breast, cut into thin strips
• 500 g jumbo shrimps, cleaned, divined and shells removed
• 1 can diced tomato (400g) ^{you can use fresh diced tomato}
• 2 cup homemade chicken broth ^{see notes}
• 1½ cup brown basmati rice, washed, soaked and drained ^{see notes}
• ½ cup chopped fresh parsley
• salt, to taste

Instructions

• Heat the oil in the inner pot at on Sauté. add the onion an stir for 2 minutes, add the capsicum and do the same. add the garlic and stir just for few seconds until you smell the garlic. add the seasonings and thyme and ix through.
• add the chicken and mix. than add the shrimps and mix. add the rice and mix it through. add the diced tomato and mix. finally add the broth and mix it all together. add salt to taste depending on the Cajun seasoning you are using if it have salt in it or no .
• cancel the saute program. Lock the lid. Cook on Manual High Pressure for 12 minutes, then than open the pressure release button to release all the pressure.
• open the lid add the parsley and mix it all through. don't worry if there is a little bit of liquid left, the rice will absorb it.

  serve with some salad and a squeeze of fresh lemon .

  enjoy!

Notes

• oil: you can use any type of neutral vegetable oil you like. I usually use grapeseed oil because it has higher smoking point than the other vegetables oil.
• capsicum: you can use any capsicum color you have in hand;  green, orange, yellow or red
• Cajun seasonings: I make my own seasonings blend at home , you can check my Cajun blend in this link and prepare it at home for a clean version. and you can find this blend easily in any grocery store.
• chicken strips: I cut the chicken breast into thin strips or dice into small cubes  but you can also cut them into bigger cubes  it depends on the texture you like. and you an also use sausage like the traditional recipe but i try to avoid processed meat especially during my pregnancy. 
• broth: you can use homemade chicken, vegetable or bone broth. and you can also use the store bought version. if you don’t have broth on hand you use bouillon stock cubes mixed with water instead. 
• Rice: I use brown rice for that I put 12 minutes but if you want to use normal white rice reduce it to 10 minutes instead. 

Author: annacookingconcept

Course: brunch, dinner, lunch, Main Course

Cuisine: American

Keyword: chicken, healthy meal, instant pot, meal preparation, one pot meal, pressure-cooker, quick meal, rice, shrimp