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Jambalaya

Prep Time

20 minutes

Cook Time

18 minutes

Servings

3-4

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Ninja® Foodi™ 6.5-qt. | The Pressure Cooker that Crisps™ | Air Fryer (OP305CO)

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Ninja® Foodi 6.5-qt. | The Pressure Cooker that Crisps | Air Fryer Model #: OP305CO

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Ingredients

  • 2 tablespoons extra virgin olive oil, divided
  • 3 links (12 ounces) andouille sausage, sliced 1/4-inch thick
  • 1 onion, peeled, chopped
  • 1 green bell pepper, chopped, seeds removed
  • 2 stalks celery, chopped
  • 3 cloves, garlic, peeled, minced
  • 1 1/2 teaspoons chili powder, divided
  • 1 teaspoon minced fresh thyme leaves, or 1/2 teaspoon dried
  • 1/2 teaspoon smoked paprika
  • 1 cup long-grain white rice
  • 1 can (14.5 ounces) petite diced tomatoes
  • 1 cup chicken broth
  • 1 1/2 teaspoons kosher salt, divided
  • 1 pound uncooked large shrimp, peeled, deveined (thawed if frozen)
  • 1/2 teaspoon ground black pepper
  • 3 scallions, thinly sliced

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Instructions

APPROX. PRESSURE BUILD: 8 MINUTES
PRESSURE RELEASE: NATURAL 5 MINUTES


  1. Place 1 tablespoon oil in pot. Select SEAR/SAUTÉ, set temperature to MD:HI, and select START/STOP to begin. Heat oil until shimmering. Add sausage and cook until browned, about 5 minutes. Using a slotted spoon, transfer sausage to a paper towel–lined plate, leaving fat in pot.
  2. Add onion, bell pepper, and celery to pot and cook, stirring occasionally, until onion is translucent, about 3 minutes.
  3. Add garlic, 1 teaspoon chili powder, thyme, and smoked paprika, and cook until fragrant, about 30 seconds. Add rice and stir until it’s well coated in oil. Select START/STOP to turn off SEAR/SAUTÉ.
  4. Stir in tomatoes, broth, and 1 teaspoon salt. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 2 minutes, and select START/STOP to begin.
  5. When pressure cooking is complete, allow pressure to natural release for 5 minutes.
  6. While pressure is releasing, toss shrimp with remaining tablespoon oil, remaining 1/2 teaspoon chili powder, remaining 1/2 teaspoon salt, and ground black pepper.
  7. After 5 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. Stir in cooked sausage.
  8. Nestle the shrimp into the rice with tails up, arranging in concentric circles working from the outside to the center. Close crisping lid. Select ROAST, set temperature to 375°F, and set time to 7 minutes. Select START/STOP to begin.
  9. Cooking is complete when shrimp are fully cooked. Sprinkle with scallions and serve.

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