Jambalaya baja en FODMAP en Instant Pot, sin gluten

Ingredientes

• 1 pound jumbo shrimp, peeled + deveined with tails removed (optional)
• 375 grams (about 13 ounces) low FODMAP smoked sausage, sliced into 1/4-inch slices*
• 4 teaspoons low FODMAP Cajun seasoning, divided*
• 2 tablespoons garlic-infused olive oil, divided
• 1 cup green bell pepper, diced (about 1 medium pepper)*
• 1/2 cup leeks, dark green leaves only, finely chopped
• 1 medium stalk celery, finely chopped*
• 1 cup long grain white rice
• 1 tablespoon tomato paste
• 1 1/2 cups low FODMAP chicken bone broth (homemade or store-bought)
• 14 ounce can diced tomatoes with their juice
• 1 tablespoon low sodium tamari sauce (or soy sauce if not needing gluten-free)
• 1 bay leaf

Preparación

1. 1

   Have all the ingredients gathered and prepared according to the list above before starting to cook.

2. 2

   Hit the Sauté button on your 6-quart Instant Pot. While the Instant Pot is warming up, add shrimp (if using them) to one large bowl and the sausage to another separate large bowl. Add 1 teaspoon of Cajun seasoning to each bowl and toss the shrimp and sausage with your hands until evenly coated in seasoning.

3. 3

   Once the Instant Pot display reads “Hot,” add 1 tablespoon of garlic-infused olive oil and swirl the pot to coat. If using them, add the shrimp to the pot in one layer and sauté for 5 minutes, flipping once halfway through. With a slotted spoon, remove shrimp to a plate and cover with another plate to keep warm. Add more oil to the pot if needed. Add sausage to the pot and sauté for 1 minute, stirring frequently. Remove sausage back to the bowl.

4. 4

   Add 1 tablespoon of garlic-infused olive oil to the pot and swirl to coat. Add leeks, celery and bell pepper and sauté for 2 minutes, stirring frequently.

5. 5

   Add rice, tomato paste and 2 teaspoons of Cajun seasoning and sauté for 1 minute, stirring constantly to prevent burning.

6. 6

   Hit "Cancel" on the Instant Pot. Pour in chicken bone broth and scrape the bottom of the pot clean with a plastic spoon or spatula.

7. 7

   Add tomatoes with their juice, tamari or soy sauce, and sausage, and stir. Lay bay leaf on the top of the mixture.

8. 8

   Close the Instant Pot lid, set the pressure release valve to “Sealing,” hit the “Pressure Cook” button, and set timer for 5 minutes. Turn the “Keep Warm” function OFF. Once the cooking cycle has completed, allow the pressure to naturally release for 8 minutes, and then manually release the remaining pressure.

9. 9

   Open the lid. Remove the bay leaf and stir the mixture. Taste the rice, and if not done, replace cover on the pot and allow to sit for 2-5 minutes or until rice is to your desired doneness. Add shrimp, stir and serve.