Servings: 8
Ingredients
- 1 tbsp olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- 2 celery ribs chopped
- 1 jalapeno 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
- 1/2 cup parsley for garnish, optional
- 1/4 cup chopped green onion for garnish, optional
Instructions
- Add oil, onions, garlic, celery jalapeno, 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.
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