Instant Pot Low Carb New Orleans Jambalaya, originating from the French Quarter a/k/a “creole” & “red” jambalaya is made with andouille, chicken and shrimp.
Instant Pot Low Carb New Orleans Jambalaya
Jambayala is a Creole dish which consists of meat, smoked sausage, rice and vegetables. The rice cooks with the other ingredients.
Originating from the French Quarter in New Orleans, jambalaya is primarily found in and around New Orleans, while Cajun Jambalaya is generally found in the more rural areas of Louisiana.
It’s not really a time consuming recipe, but cooking jambalaya in an Instant Pot DUO Plus, a Mealthy MultiPot or a stand alone Pressure Cooker, makes it so much easier, quicker and the flavors infuse nicely.
This is a low carb and keto recipe, however, for those not following a ketogenic lifestyle, I will add directions for adding rice on the recipe card below.
There are a few types of jambalaya originating from Louisiana.
As many people prefer a more simple jambalaya, my Instant Pot Low Carb New Orleans Jambalaya recipe is cooked similarly to the Cajun style, in that there are no vegetables, other than the vegetables which make up the trinity, but is a Creole recipe.
Clearly cauliflower is a vegetable, but in this low carb and keto recipe, it will replace the rice.
Ingredients for Instant Pot Low Carb New Orleans Jambalaya.
- Andouille – or Mexican chorizo or kielbasa can be substituted.
- Shrimp – intestinal tract removed and in the shells, with tails.
- Red or Green Pepper
- Garlic Powder
- Chili Powder
- Onion Powder
- Kosher Salt
- Cayenne Pepper and Black Pepper
- Bay Leaves
- Riced Cauliflower – this is totally optional. Mashed cauliflower, mashed turnips or a low carb bread can be used to sop up the broth.
Andouille is a smoked sausage made with pork. It is mildly spicy from the garlic, onions, pepper and wine.
After stuffing the sausage into the casing, it is once again smoked.
The wonderful fat from the sliced andouille will render and the trinity will cook in the fat and add tons of flavor..
In Latin cooking, many recipes start with a sofrito, which is a mixture of onions, peppers, garlic and tomato. The Italian version is called soffritto, a take on the French mirepoix.
In Creole and Cajun cooking, the base of many dishes like jambalaya, gumbo and étouffée (shellfish served over rice) always start with a trinity or Holy Trinity.
Peppers and onions cook and soften much faster than celery.
Therefore, celery should be cut into smaller pieces than the onions and peppers, so that the trinity is cooked to perfection.
Only a small amount of olive oil is needed, as the andouille sausage will give off enough fat to cook the trinity.
With a very hot pot and cold oil, your cooking pot will become non-stick!
Difference Between Cajun Jambalaya and Creole Jambalaya.
Creole jambalaya originates from the French Quarter in New Orleans.
Much like many of the regional cuisines of Louisiana, both Creole and Cajun jambalaya start with a “trinity” or “holy trinity.”
Trinity is a mix of celery, peppers and onions.
Unlike Cajun jambalaya, tomatoes are used in Creole or “red” jambalaya.
In the area, Creole jambalaya is simply referred to as “jambalaya.”
Cajun jambalaya, which is spicier and has a smoky flavor is found in the more rural areas of Southwestern and South-Central, Louisiana.
Tomatoes are not used in Cajun Jambalaya. Instead, the meat is browned in a cast iron skillet and the pieces of meat, sugars and fat that are rendered and stick to the skillet are what is called “sucs.” As the sucs release (deglazing) and become a sauce, it is then referred to as “fond.” In the US, those same browned bits are what is called fond (as opposed to the sauce).
The process of making the sauce is what gives Cajun jambalaya a brown color and why in the New Orleans area, Cajun jambalaya is referred to as “brown” jambalaya.
The Cajun folk refer to their “brown” jambalaya as just “jambalaya” and refer to the Creole jambalaya as “red” jambalaya.
Chunks of white meat or dark meat chicken are quickly mixed through the seasoned veggies.
Chicken and sausage are the types of meat generally found in Creole Jambalaya.
For this Instant Pot Pressure Cooker Low Carb New Orleans Jambalaya version, jumbo shrimp in the shells are used too.
For this Pressure Cooker Low Carb New Orleans Jambalaya recipe, only a small amount of chicken broth is used.
If making this recipe with rice, rather than low carb/keto, more broth should be used depending on the amount of rice desired.
Check the notes section in the recipe below for the measurements to turn this low carb jambalaya into a “proper” jambalaya, which would include rice cooked together.
Bay Leaves add a slightly floral, herbal fragrance. They are often used in stews and soups.
It is important to remove them before serving, as they can be abrasive to the digestive tract.
Shrimp and cauliflower cook very fast.
The shells and tails from the shrimp add wonderful flavor to the broth.
If this offends you, feel free to use totally cleaned shrimp.
To make sure to add a fresh flavor, parsley is added last.
The Pressure Cooker New Orleans Jambalaya is ready, as soon as the shrimp turn pink.
This Instant Pot Low Carb New Orleans Jambalaya almost looks like gumbo, because of the lack of rice.
Tips and Tricks.
- Hot Pot, cold oil.
- Dice the celery smaller than the onions and peppers for even cooking.
- Use large chunks of chicken to prevent over cooking.
- Add one minute of pressure cook time if using dark meat.
- Leave shells and tails on shrimp for more flavor.
- Break cauliflower into pieces and place in food processor. Pulse just a few times for perfect cauliflower rice. There is no need to spend extra money on a bag of already riced cauliflower.
- Creole Jambalaya includes tomatoes.
- Cajun Jambalaya does not include tomatoes and is spicier.
If you use Bob’s Red Mill Low Carb Bread Mix, add an extra egg, an extra 1/2 cup of heavy cream, 1 teaspoon baking powder and 2 Tablespoons of chia seeds to the recipe. After punching down the bread, shaping and placing in a loaf pan, allow the bread to rise about 60 minutes and then bake.
The broth is so delicious. You really need to have a nice low carb / keto bread to sop up the delicious broth.
For those not doing low carb or keto, but prefer bread, try my Country Sourdough Bread recipe.
Cauliflower is totally optional and does not have to be used.
Maybe some mashed turnips or other low carb vegetable. Another idea is my Pressure Cooker Mashed Cauliflower Soufflé.
Anything that will sop up the broth will work.
Other Louisiana Recipes to Try:
Kitchen Equipment and Essentials
- Instant Pot DUO Plus, a Mealthy MultiPot or a stand alone Pressure Cooker
- J.A. Henckels Classic 8 inch Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- di Oro Living Silicone Spatulas Set
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alton Brown Salt Box
- Gravity Electric Salt and Pepper Grinder
- John Boos Maple Cutting Board with Groove
- KitchenAid 11 Cup Food Processor – to make cauliflower rice
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Here is the handy printable recipe:
Instant Pot Low Carb New Orleans Jambalaya
Pressure Cooker Low Carb New Orleans Jambalaya, originating from the French Quarter a/k/a "creole" & "red" jambalaya is made with andouille, chicken and shrimp.
- 2 teaspoons Extra Virgin Olive Oil
- 1 large Yellow Onion rough chopped
- 3 stalks Celery chopped
- 1 large Red Bell Pepper rough chopped
- 14 ounces Andouille Sausage sliced 1/2" slices
- 1 Tablespoon Dried Oregano
- 1 teaspoon Dried Thyme
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Cayenne Pepper
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Freshly Ground Black Pepper
- 1 pound Chicken Breasts cut into 2 inch chunks
- 28 ounces Diced Tomatoes
- 1/2 cup Chicken Broth
- 2 Bay Leaves
- 1 head Cauliflower riced
- 1 pound Jumbo Shrimp cleaned with tails on
- 2 Tablespoons Dried Parsley
Select Sauté/Browning on pressure cooker and allow pot to fully heat.
Add oil and swirl to coat bottom of pan. Add Andouille slices, onion, celery, pepper, oregano, thyme, salt, cayenne pepper, chili, onion powder, garlic powder and black pepper and sauté for 5 minutes, or until liquid from trinity has evaporated.
Stir in chicken, diced tomatoes and chicken broth. Place bay leaves on top.
Lock on lid and close pressure valve. Cook at high pressure for 3 minutes. When beep sounds, wait 10 minutes and then release the rest of the pressure.
Open lid, select Sauté/Browning and mix in riced cauliflower, shrimp and parsley. When shrimp turn pink, remove the bay leaves and serve
Additional Ingredients if using White Rice.
- 1 cup chicken broth
- 16 ounces rinsed rice
Add the extra ingredients in prior to adding bay leaves.
If using dark meat chicken, pressure cook 4 minutes.