This DELICIOUS, Instant Pot Jambalaya Recipe is full of flavor depth and complexity- yet lightened up with chicken sausage and seasonal healthy veggies. This can be made in an Instant Pot or on the Stove Top! A delicious weeknight dinner!
Here’s a simple recipe for Jambalaya that can be made in an Instant Pot or on the Stove Top. What I love about this recipe is how adaptable it is- the perfect foundation for seasonal veggies. As you see here I’ve added spring asparagus and fresh peas giving it a lovely vibrancy.
During the winter months, I like to add a few cupfuls of simple roasted veggies and sautéed kale or spinach for a burst of nutrients. Comb through your fridge and see what you have.
Sometimes I’ll serve the warm Jambalaya over a bowl of baby spinach letting it gently wilt. You get the idea. Basically, I use this Jambalaya as a vessel for healthy veggies. The flavor is so good! 😉
Here, to lighten things up, I’ve used Chicken Andouille Sausage instead of pork sausage in the Jambalaya. The shrimp could be left out as well if shellfish is not your thing, upping the chicken sausage.
You can also use a vegan sausage.
TIP: If making this on the stovetop be sure to read the recipe notes. Cooking time will vary depending on the type of brown rice you use. I always like to check the package for recommended cooking times.
Hope you are having a happy week so far! Let me know how you like the Jambalaya recipe and any adaptions you make below!