I use fish sauce in the recipe to replace the traditional shellfish broth. It works!
If using large frozen raw shrimp, feel free to add to Instant pot and let it pressure cook with the rice. If using thawed or cooked shrimp, add to the pot after pressure cooking. If adding after – I prefer to give shrimp a quick sear in an oiled pan on the stove, adding pinch of salt and smoked paprika. It just looks more appealing, but it is not mandatory. Up to you.
RICE: If using other types of rice ( like brown rice) You may need to pressure cook longer or increase the broth. I’ve only tested with while long grain rice.
STOVE TOP Version:
- If making on STOVE TOP – heat oil over medium heat, add sausage and brown each side, about 5 minutes. Set the sausage aside, and add to the same pan, the onion ( a little more oil if necessary)and saute until fragrant and golden. Add celery, bell pepper, garlic and jalapeño, lowing heat to medium, and cook, stirring frequently, about 5 minutes or until tender. Return the browned sausage to the pan.
- Add rice, and stir about 3 minutes until lightly toasted. Add tomatoes and their juices, broth , thyme, bay leaves, paprika, smoked paprika, salt, pepper, cayenne and fish sauce.
- Scrape up any browned bits. Bring to a boil. Scrape up again. Reduce heat to low.
- Cover, and cook for 20-45 minutes or until rice is tender. ( Check cooking time on package- all brown rice is different depending on size and thickness- quick cooking brown rice will take 15-20 mins, long grain 30-40-ish mins, short grain brown 40-50 mins. My advise, check at 20 mins, then 30, then 40. 🙂
- Nestle in the shrimp, asparagus and peas, cover and cook for 5-10 more minutes, until shrimp is cooked through. (I like to saute shrimp and season with smoked paprika beforehand just for nice color and texture. Optional. )
- Garnish with green onion, parsley and or hot sauce.
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