Cauliflower Rice Jambalaya
- Calories
- Fat
- Protein
- Fiber
Ingredients
16 ingredients | 25 minutes | 8 servings
- 1 Tbsp. olive oil
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 2 celery ribs (chopped)
- 1 jalapeño (seeded and finely chopped)
- 1 Tbsp. Creole seasoning
- 1 tsp. dried thyme
- 1 lb. andouille sausage (sliced)
- 1/2 lb. frozen shrimp
- 1 can no salt added diced tomatoes (14.5 oz)
- 2 cups unsalted chicken broth
- 8 cups fresh cauliflower rice
- 1 red pepper (small, 1/2″ chopped)
- 1 green pepper (small, 1/2″ chopped)
- 1/2 cup parsley (for garnish, optional)
- 1/4 cup chopped green onion (for garnish, optional)
Directions
- Add oil, onions, garlic, celery, jalapeño, Creole seasoning, thyme, sausage, shrimp, diced tomatoes and chicken broth to Instant Pot in that order.
- Close and lock the lid, set the floating valve on sealing. Cook on high pressure for 10 minutes.
- When finished, do a quick release of the pressure. Open lid when safe to do so. Stir in cauliflower rice and peppers, let sit for 5 minutes with the lid on to steam. Garnish with parsley and green onion.
