Multi-Cooker Recipe

Andouille Sausage and Shrimp Jambalaya

10 mins
35 mins
Portions: 6 Servings

Capture the flavor of New Orleans with this easy Jambalaya recipe from Johnsonville Kitchens! This dish uses Johnsonville rope sausage to give this meal the perfect flavor. Shrimp are added for a real New Orleans touch-perfect for taking a culinary taste-trip to the Big Easy.

Skip to recipe

Made by the Sausage Chefs


  • 1 package (13.5 ounces) JOHNSONVILLE Andouille Smoked Rope Sausage, cut into 1/2-inch coin-slice pieces
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 can (14.5 ounces) diced tomatoes with green chilies
  • 1 can (14.5 ounces) stewed tomatoes
  • 1/2-1 teaspoon Creole or Cajun seasoning
  • 1 cup water
  • 3/4 cup uncooked long grain white rice
  • 1-pound raw shrimp, peeled and deveined

Cooking Instructions

  1. In a large stock pot, cook and stir the onion, pepper and garlic in oil over medium heat until tender; 4-5 minutes.
  2. Add the sausage, tomatoes, seasoning, water and rice; bring to a boil.
  3. Reduce heat; cover and simmer until rice is tender; about 20 minutes.
  4. Add shrimp. Simmer, covered, until shrimp are cooked; 8-10 minutes.

Multi-Cooker Directions

  1. In a Multi-Cooker, add sausage, onion, pepper, garlic and oil.
  2. Select sauté setting, cook and stir occasionally; about 10 minutes.
  3. Add the tomatoes, seasoning, water and rice.
  4. Secure lid on pot and close pressure-release valve.
  5. Select rice setting and pressure cook for 7 minutes; use quick release to depressurize.
  6. Add shrimp.
  7. Secure lid on pot and close pressure-release valve.
  8. Select risotto/rice setting and pressure cook for 5 minutes; use quick release to depressurize.