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    Urban Bliss Life » All Recipes » Seafood Recipes » Seafood Jambalaya (Ninja Foodi)

    Published: May 10, 2021 / Updated: May 10, 2021 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Seafood Jambalaya (Ninja Foodi)

    45 shares
    Jump to Recipe Print Recipe
    Ninja Foodi Seafood Jambalaya with text
    Seafood Jambalaya in bowl with text

    This hearty seafood jambalaya is a fast and easy recipe, thanks to your electric pressure cooker! It's great for meal prep, and freezes well as a make-ahead meal.

    bowl of seafood jambalaya

    If you've ever traveled to New Orleans, Louisiana, you've likely had the pleasure of enjoying authentic Creole and Cajun cooking. There's honestly nothing quite like it!

    This Seafood Jambalaya recipe is a Creole dish that's a mix of French, Indian, and Spanish cuisine influences. It starts with what's known as the Holy Trinity in Cajun and Creole cooking: onions, celery, and peppers. It's a delicious flavor base for jambalaya, which is a dish consisting of a mix of rice, vegetables, and meat.

    Jump to:
    • 🍤 Gather your ingredients
    • 👩🏽‍🍳 How to make seafood jambalaya in the Ninja Foodi
    • 💡Recipe FAQs
    • ⏲ Tools & equipment you need to make this recipe
    • 🍽 What to serve with seafood jambalaya
    • 🍷 What wine pairs with seafood jambalaya
    • More pressure cooker recipes
    • Seafood Jambalaya

    🍤 Gather your ingredients

    bowls of ingredients for seafood jambalaya

    To make this delicious seafood Creole recipe, you'll need:

    Andouille Sausage - This adds a delicious bit of a kick to the dish! You can also use a mild Italian sausage if you prefer this dish to be super mild.

    Onions - Use yellow onions in this recipe, or white onions. If you only have red onions, you can substitute those, but be aware that they may lend a very sharp flavor to the dish. You can also add green onions as a final garnish.

    Celery - I prefer finely chopped celery in this dish but some people prefer larger chopped chunks of celery. Go with how you generally prefer celery in dishes.

    Bell pepper - Bell peppers complete the Holy Trinity of Cajun/Creole cooking. For this recipe, I prefer red bell pepper. But you can use green bell pepper instead.

    Garlic - I use 2 or 3 garlic cloves in this recipe. You can cut that to one clove if you prefer a more subtle garlic flavor. But definitely include at least one clove; this recipe isn't the same without garlic, and garlic powder is not an equal substitute.

    Cajun seasoning - I keep mine pretty simple for this recipe -- just dried oregano, smoked paprika, and cayenne pepper.

    Rice - Rinse and drain long grain white rice for this jambalaya recipe.

    Chicken broth - use homemade or store-bought chicken broth

    Raw shrimp - Jumbo shrimp or large shrimp work best for this recipe. You'll want to peel and de-vein the shrimp.

    Peas - Frozen peas are great for this recipe!

    👩🏽‍🍳 How to make seafood jambalaya in the Ninja Foodi

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

    STEP 1 - Select Sear/Sauté on your Ninja Foodi, then set to HI. Select Start/Stop to begin. Let preheat for 5 minutes.

    STEP 2 -Pour the olive oil into the pot. Once the oil is hot, add the sausage and sear it evenly on both sides, about 1 to 2 minutes per side. Transfer the sausage to a plate lined with paper towels to drain.

    STEP 3 -Add the onion, red pepper, celery, garlic, paprika, oregano, and cayenne pepper to the pot. Sauté for 2 minutes, just until vegetables are soft and fragrant. Add a tablespoon or so of chicken broth to the pot then use a wooden spoon to scrape up browned bits at the bottom of the pot. Select Start/Stop. Stir in the uncooked rice, tomatoes, kosher salt, and black pepper.

    STEP 4 -Pour in the remaining chicken broth and gently press down on the rice and vegetable mixture to submerge it in the liquid.

    STEP 5 -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.

    STEP 6 -When pressure cooking is complete, allow the pressure to naturally release for 5 minutes. After 5 minutes, quick release remaining pressure by moving the pressure release valve to the Vent position. Carefully remove the lid when the unit has finished releasing pressure.

    STEP 7 -Stir the ingredients in the pot. Immediately add the sausage, shrimp, and peas. Gently push the shrimp down a bit so it’s mostly covered by the rice.

    STEP 8 -Re-assemble the lid and seal, then allow the shrimp to cook in the residual heat until shrimp is fully cooked, between 5 and 10 minutes. Once the shrimp has turned pink and is cooked, stir the ingredients to combine, and serve.

    💡Recipe FAQs

    How do you store seafood jambalaya?

    Let the jambalaya cool completely, then store 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. That will retain the seafood flavors and texture the most. You can also microwave it for 1-2 minutes if you prefer.

    ⏲ Tools & equipment you need to make this recipe

    To start: you need either a 6-quart Ninja Foodi or 8-quart Ninja Foodi, a 6-quart Instant Pot or 8-quart Instant Pot, or other 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

    half side of seafood jambalaya

    Because this is a hearty, satisfying main course in and of itself, you don't need to serve much in addition to this seafood jambalaya for dinner.

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

    🍷 What wine pairs with seafood jambalaya

    bowl of seafood jambalaya

    While this recipe is not spicy, it does have big, bold flavors. Pair seafood jambalaya with an off-dry Riesling.

    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 make the spices more pronounced. Instead, opt for a soft, low tannin red wine, such as a Spanish Rioja or a Pinot Noir.

    More pressure cooker recipes

    • Instant Pot Cajun Chicken Pasta
    • Ninja Foodi Shrimp Scampi Linguine
    • Healthy Instant Pot Moroccan Chicken
    • The BEST Instant Pot Chili recipe
    seafood jambalaya with shrimp and rice in a white bowl.

    Seafood Jambalaya

    5 from 7 votes
    Prep Time: 10 mins
    Cook Time: 36 mins
    Total Time: 46 mins
    Recipe by Marlynn Schotland
    This is soul-soothing Southern comfort food that freezes and reheats well, making it ideal for meal planning.
    Servings: 6 people
    Calories: 509kcal
    PRINT PIN RATE

    Ingredients

    • 2 tablespoons olive oil
    • 12 ounces Andouille sausage cut into ½-inch thick slices
    • ½ cup yellow or white onion diced
    • 1 red bell pepper chopped
    • ½ cup chopped celery
    • 3 garlic cloves minced
    • 1 teaspoon smoked paprika
    • ½ teaspoon dried oregano
    • ½ teaspoon cayenne pepper
    • 2 cups chicken broth divided
    • 1 ½ cups long-grain white rice rinsed and drained
    • 1 14.5 ounce can diced tomatoes
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • 3 cups large shrimp peeled, tails removed (about 22 to 24 shrimp)
    • ½ cup peas

    Instructions

    • Select Sear/Sauté, set to HI. Select Start/Stop to begin. Let preheat for 5 minutes.
    • Pour the olive oil into the pot. Once the oil is hot, add the sausage and sear it evenly on both sides, about 1 to 2 minutes per side. Transfer the sausage to a paper towel-lined plate to drain.
    • Add the onion, bell pepper, celery, garlic, paprika, oregano, and cayenne pepper to the pot. Sauté for 2 minutes, just until vegetables are soft and fragrant. Add a tablespoon or so of chicken broth to the pot then use a wooden spoon to scrape up browned bits at the bottom of the pot. Select Start/Stop. Stir in the rice, tomatoes, salt, and pepper.
    • Pour in the remaining chicken broth and gently press down on the rice and vegetable mixture to submerge it in the liquid.
    • 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.
    • When pressure cooking is complete, allow pressure to naturally release for 5 minutes. After 5 minutes, quick release remaining pressure by moving the pressure release valve to the Vent position. Carefully remove the lid when the unit has finished releasing pressure.
    • Stir ingredients in the pot. Immediately add the sausage, shrimp, and peas. Gently push the shrimp down a bit so it’s mostly covered by the rice.
    • Re-assemble the lid and seal, then allow the shrimp to cook in the residual heat until shrimp is fully cooked, between 5 and 10 minutes. Once the shrimp has turned pink and is cooked, stir the ingredients to combine, and serve.

    Notes

    Equipment: I make this in my Ninja Foodi Deluxe XL Pressure Cooker (8 quart). You can also make this in an 8 quart Instant Pot. If you make this in a 6-quart Ninja Foodi or 6-quart Instant Pot, be sure not to overfill the pot and keep all ingredients below the maximum fill line. Do NOT attempt to make this recipe in a 3-quart Instant Pot. 
    Variation Tip: To make this mild, substitute your favorite mild sausage or bratwurst for the Andouille sausage, use regular paprika instead of smoked paprika, and leave out the cayenne pepper.
    Storage Tip: Refrigerate in an airtight container for up to four days, or freeze for up to three months. To reheat, add one tablespoon of water per individual serving and reheat in the microwave in 1-minute increments.
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 509kcal | Carbohydrates: 45g | Protein: 32g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 1627mg | Potassium: 528mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1226IU | Vitamin C: 32mg | Calcium: 103mg | Iron: 2mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

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      Reader Interactions

      Comments

      1. Lisa says

        February 23, 2022 at 7:58 pm

        5 stars
        I have made this with Jasmine Brown Rice and just cooked it longer. The kids don't even realize it's brown rice!

        Reply
      2. Sandhya says

        May 11, 2021 at 5:49 am

        5 stars
        Love Pressure Cooker recipes, they speed up the cooking and handsfree processing time!

        Reply
      3. Dannii says

        May 11, 2021 at 2:05 am

        5 stars
        This looks incredible and it reminds me of being in New Orleans. I really need to try making it myself.

        Reply
      4. Maria says

        May 11, 2021 at 1:43 am

        5 stars
        Really love how quick and easy this recipe is. Definitely something worth trying for family gatherings during weekends!

        Reply
      5. Anjali says

        May 11, 2021 at 1:01 am

        5 stars
        I love how easy this recipe is to make!! Anything that's meal prep friendly is a win in my book! Can't wait to make this again soon!

        Reply
      6. Kylie says

        May 10, 2021 at 11:47 pm

        5 stars
        Cooked this in my pressure cooker tonight and the whole crew loved it. Dinner with rice in it always goes down a treat! We served it with extra veggies.

        Reply

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

      More about me →

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