This Cajun Jambalaya in the Ninja Foodi is so good you will think you ordered it off of a menu in New Orleans. It's all done in one pot and is super simple to make! You just have to give it a try!
Prep Time5 minutesmins
Cook Time30 minutesmins
Time to pressure8 minutesmins
Total Time35 minutesmins
Course: Dinner
Cuisine: Cajun
Servings: 12
Calories: 420kcal
Author: Louise
Ingredients
1 teaspoonoil hot chili infused oil
¼cupcanola oil
¼cupbuttersalted
1 ½lbs chicken breast
½cupflourmay need a little more to thicken the roux
Make up seasoning blend. Slice chicken breasts into ¼-1/2" slices. Dice up celery, carrots, onion, and green pepper. Cut the bottom white part up to the bright green stalk of the green onion and slice. Reserve the green tops for garnish.
Set the Ninja Foodi to the high saute setting and add in both oils and butter, Allow to heat until very hot, but be sure not to burn the butter. Season Chicken breasts with 1 tablespoon of seasoning mix. Add chicken slices just a few at a time and brown on both sides which should only take a minute or so on each side. Remove and place in bowl.
Add ½ cup flour to the oil in the Ninja Foodi to make the roux. Stir frequently and reduce the heat to medium. Allow the roux to cook and darken until it goes past the color of peanut butter. You can add more flour if you roux is too thin. The end consistency should be just a bit thinner than tomato paste. This can take 20-25 minutes. You may have to adjust the heat up and then back down again. Stir frequently to prevent burning. Remove as much of the roux as you can from the inner pot and reserve for later use.
Add the 2 tablespoon of butter to the inner pot and set the Ninja Foodi to high saute. Add in the onion, green pepper, celery, carrots and cook for a few minutes. Add in the garlic. Add 1 tablespoon of Cajun Seasoning. Continue to cook for 2-3 minutes.
Cut the Andouille sausage on the bias. See post for more information. Add the sausage to the inner pot and saute just a minute or so.
Add in 4 cups of chicken broth or stock. Scrape the pan to remove any brown bits that might be on the bottom.
Add in white rice and stir. Add Chicken slices. Stir. Add in the green onion bottoms. Finally, place the reserved roux on top and DO NOT STIR. Put the pressure lid on and set to high pressure for 1 minute.
Drain and season the peeled shrimp with the remaining Cajun seasoning blend. After the 1 minute is up, immediately release the pressure. Stir. Add in the shrimp fold them in to the rice mixture. Close Tender Crisp Lid and let sit for 5-10 minutes to allow the sauce to thicken and this will cook the shrimp.
Slice the green onions on the bias and use for garnish.