Instant Pot Jambalaya
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 can of Rotel Fire Roasted Diced Tomatoes (10 oz)
  • 14.5 oz of Fat Free Beef Broth
  • 2 Tablespoons of Tomato Paste
  • 2 Celery Ribs, Sliced
  • 4 Garlic Cloves, Minced
  • 1 Small Onion, Diced Small
  • 1.5 Teaspoons of Slap Ya Mama Cajun Seasoning
  • ½ Teaspoon of Cayenne Pepper
  • 1 Teaspoon Each of Dried Thyme and Salt
  • Few Shakes of Tabasco Sauce, Optional
  • 13 Ounces of Hillshire Farms Chicken Hardwood Smoked Sausage, Sliced
  • 2 lbs of Large Peeled Shrimp
  • 3 Bags of Frozen Cauliflower Rice, Cooked
  1. Combine Rotel diced tomatoes, broth and tomato paste into your Instant Pot. Stir and combine the paste well with the diced tomatoes. Next stir in the celery, garlic and onion. Add seasonings and Tabasco, if using. Next add in the sliced chicken smoked sausage. Stir to combine everything together.
  2. Lock lid and close vent. Choose the manual setting and set pressure to high. Set time for 8 minutes. When 8 minutes is up, quick release pressure according to your Instant Pot instructions.
  3. Next, choose the saute setting and adjust to high heat. Stir in all the shrimp and cook for 5 minutes or until shrimp are nice and pink.
  4. Put the cooked cauliflower rice into a large bowl and combine with the cooked Jambalaya mixture.  Combine well.
  5. This makes 4 servings.  On Weight Watchers Blue and Purple Plans it's only 5 SP per serving and it's 6 SP per serving. on the Green Plan.  Enjoy!
Recipe by Dee Dee Does at