Seafood Jambalaya: A Ninja Foodi Delight

This flavorful seafood jambalaya is a quick and easy recipe, perfect for your electric pressure cooker! It’s ideal for meal prepping and freezes well for convenient make-ahead meals.

If you’ve ever had the opportunity to visit New Orleans, Louisiana, you’ve likely experienced the unique and delicious flavors of authentic Creole and Cajun cuisine. There’s truly nothing else like it!

This Seafood Jambalaya recipe is a delightful Creole dish, a fusion of French, Indian, and Spanish culinary influences. It all starts with what’s known as the “Holy Trinity” in Cajun and Creole cooking: onions, celery, and bell peppers. This combination creates a flavorful base for jambalaya, a dish that combines rice, vegetables, and various meats or seafood.

Why You’ll Love This Seafood Jambalaya Recipe

• Quick and Easy: Made in a pressure cooker, this jambalaya comes together in under an hour.
• Flavorful: Packed with Andouille sausage, shrimp, and the Creole “Holy Trinity,” this dish is bursting with flavor.
• Meal Prep Friendly: Perfect for making ahead and enjoying throughout the week.
• Freezer-Friendly: Freeze leftovers for a convenient and delicious meal any time.
• Customizable: Adjust the spice level and ingredients to your liking.

🍤 Gather Your Ingredients for the Best Seafood Jambalaya

To create this delicious seafood Creole recipe, you’ll need the following ingredients:

• Andouille Sausage: This sausage provides a delicious kick to the dish! If you prefer a milder flavor, you can substitute with a mild Italian sausage.
• Onions: Yellow onions are the best choice for this recipe, but white onions will also work well. Red onions can be used as a substitute, but be aware that they may add a sharper flavor. Green onions can also be added as a final garnish.
• Celery: Finely chopped celery is my preference, but some people prefer larger chunks. Use your preferred celery size.
• Bell Pepper: Bell peppers complete the Holy Trinity of Cajun/Creole cooking. I prefer red bell pepper for this recipe, but green bell pepper can be used instead.
• Garlic: I use 2 or 3 garlic cloves in this recipe. Reduce the amount to one clove if you prefer a more subtle garlic flavor. However, don’t skip the garlic altogether – it’s essential for the flavor of this dish. Garlic powder is not an adequate substitute.
• Cajun Seasoning: I keep my Cajun seasoning simple for this recipe, using just dried oregano, smoked paprika, and cayenne pepper. You can also use a pre-made Cajun seasoning blend.
• Rice: Rinse and drain long-grain white rice for this jambalaya recipe. Rinsing removes excess starch, preventing the jambalaya from becoming sticky.
• Chicken Broth: Use homemade or store-bought chicken broth as the cooking liquid.
• Raw Shrimp: Jumbo shrimp or large shrimp are ideal for this recipe. Be sure to peel and devein the shrimp before adding them to the pot.
• Peas: Frozen peas work perfectly in this recipe.
• Olive Oil: For sautéing the sausage and vegetables.
• Diced Tomatoes: Canned diced tomatoes add moisture and flavor to the jambalaya.
• Kosher Salt and Black Pepper: To taste.

👩🏽‍🍳 How to Make Seafood Jambalaya in the Ninja Foodi or Instant Pot

Detailed instructions and exact measurements are included in the printable recipe card at the bottom of this post.

This seafood jambalaya recipe is designed for ease and convenience using a pressure cooker like the Ninja Foodi or Instant Pot. The pressure cooking process infuses the rice with flavor and cooks the shrimp perfectly in a fraction of the time compared to traditional methods.

Here’s a step-by-step guide to making this delicious seafood jambalaya:

STEP 1 – Sauté the Sausage: Select the Sear/Sauté function on your Ninja Foodi or Instant Pot and set it to HI. Allow it to preheat for 5 minutes. This step develops a rich, savory flavor in the sausage.

STEP 2 – Sear the Sausage: Pour the olive oil into the pot. Once the oil is hot, add the sausage and sear it evenly on both sides, for about 1 to 2 minutes per side. Transfer the sausage to a plate lined with paper towels to drain excess grease. This step adds depth to the overall flavor of the dish.

STEP 3 – Sauté the Vegetables: Add the onion, bell pepper, celery, garlic, paprika, oregano, and cayenne pepper to the pot. Sauté for 2 minutes, or until the vegetables are soft and fragrant. Add a tablespoon or so of chicken broth to the pot and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This technique, known as deglazing, adds another layer of flavor to the jambalaya. Select Start/Stop to turn off the Sauté function. Stir in the uncooked rice, diced tomatoes, kosher salt, and black pepper.

STEP 4 – Add the Broth: Pour in the remaining chicken broth and gently press down on the rice and vegetable mixture to submerge it in the liquid. This ensures that the rice cooks evenly and absorbs all the delicious flavors.

STEP 5 – Pressure Cook: Assemble the pressure lid, making sure the pressure release valve is in the Seal position. Select Pressure and set to HI. Set the time to 5 minutes. Select Start/Stop to begin the pressure cooking process.

STEP 6 – Release Pressure: When pressure cooking is complete, allow the pressure to naturally release for 5 minutes. After 5 minutes, quick release any remaining pressure by carefully moving the pressure release valve to the Vent position. Once the unit has finished releasing pressure, carefully remove the lid.

STEP 7 – Add Seafood and Peas: Stir the ingredients in the pot. Immediately add the cooked sausage, raw shrimp, and frozen peas. Gently push the shrimp down a bit so they are mostly covered by the rice. This ensures that the shrimp cook evenly.

STEP 8 – Cook Shrimp in Residual Heat: Re-assemble the lid and seal, then allow the shrimp to cook in the residual heat until they are fully cooked, which should take between 5 and 10 minutes. Once the shrimp has turned pink and is cooked through, stir the ingredients to combine everything. Serve immediately and enjoy!

💡 Seafood Jambalaya Recipe FAQs

How do you store seafood jambalaya?

Let the jambalaya cool completely, then store it in an airtight container in the refrigerator. It will keep for up to four days.

What’s the best way to reheat seafood jambalaya?

The best way to reheat it is in a pot or pan over the stove with a little bit of oil. This method retains the seafood flavors and texture the most. You can also microwave it for 1-2 minutes if you prefer a quicker option.

Can I use a different type of sausage?

Yes! While Andouille sausage adds a traditional Cajun kick, you can substitute it with other sausages like Italian sausage, chorizo, or even kielbasa. Just be mindful of the flavor profile and adjust the seasonings accordingly.

Can I add other seafood to this jambalaya?

Absolutely! Feel free to add other seafood such as crab meat, crawfish, mussels, or clams to the jambalaya. Be sure to adjust the cooking time based on the type of seafood you’re using.

Can I make this recipe without a pressure cooker?

Yes, you can make this jambalaya in a large pot on the stovetop. Sauté the sausage and vegetables as directed, then add the remaining ingredients. Bring to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the rice is cooked through. Add the shrimp and peas during the last 5 minutes of cooking.

⏲ Tools & Equipment You Need to Make This Recipe

To get started, you’ll need either a 6-quart Ninja Foodi, an 8-quart Ninja Foodi, a 6-quart Instant Pot, or an 8-quart Instant Pot, or another electric pressure cooker. Note: I make this recipe in my Ninja Foodi 8-quart Deluxe XL Pressure Cooker.

You will also need:

• Cutting board
• Chef’s knife
• Wooden spoon

🍽 What to Serve with Seafood Jambalaya

Because this jambalaya is a hearty and satisfying main course in and of itself, you don’t need to serve much in addition to it for dinner. However, to create a complete meal, consider adding a side dish to complement the flavors and textures.

Add a side of veggies and/or fruit, and you’re set! I like to serve it with Green Beans with Bacon and Shallots for a savory and flavorful combination. It’s also delicious with simple Air Fryer Broccoli for a healthy and crunchy side.

Here are a few more side dish ideas:

• Cornbread: A classic Southern side dish that pairs perfectly with jambalaya.
• Coleslaw: The creamy and tangy coleslaw complements the richness of the jambalaya.
• Side Salad: A simple green salad with a light vinaigrette adds freshness to the meal.
• Garlic Bread: Crusty garlic bread is perfect for soaking up the delicious jambalaya sauce.

🍷 What Wine Pairs with Seafood Jambalaya

While this recipe is not overly spicy, it does have big, bold flavors that require a wine with enough character to stand up to it. Consider these wine pairing options:

For white wine lovers, pair seafood jambalaya with an off-dry Riesling. The slight sweetness and acidity of the Riesling complement the savory flavors of the jambalaya beautifully. Alternatively, a dry rosé or a crisp Sauvignon Blanc can also be excellent choices.

If you’re in the mood for red wine, stay away from wines with high tannins, like Cabernet Sauvignon, Merlot, and Syrah. High tannins tend to accentuate the spices in the dish, potentially overwhelming the palate. Instead, opt for a soft, low-tannin red wine, such as a Spanish Rioja or a Pinot Noir. These lighter-bodied reds won’t overpower the delicate seafood flavors and will provide a pleasant balance to the dish.

More Pressure Cooker Recipes to Try

Looking for more quick and easy recipes to make in your pressure cooker? Check out these delicious options:

• Instant Pot Cajun Chicken Pasta: A creamy and flavorful pasta dish with a Cajun kick.
• Ninja Foodi Shrimp Scampi Linguine: A classic Italian dish made easy in the pressure cooker.
• Healthy Instant Pot Moroccan Chicken: A flavorful and nutritious chicken dish with Moroccan spices.
• The BEST Instant Pot Chili recipe: A hearty and flavorful chili that’s perfect for a cold day.