Active Time: 15 MinsTotal Time35 Mins
Yield: Serves 6 (serving size: about 1 2/3 cups)
Look for andouille near the smoked sausages in the refrigerated section of your grocery store. Want to make it in your slow cooker? Click here for the recipe.
Ingredients
- 6 ounces smoked andouille sausage, chopped
- 4 cups unsalted chicken stock (such as Swanson)
- 2(10-oz.) cans unsalted diced tomatoes and green chiles (such as Rotel)
- 1 cup chopped yellow onion
- 1 cup chopped yellow bell pepper
- 1/2 cup chopped celery
- 3 tablespoons tomato paste
- 1 tablespoon salt-free Creole seasoning (such as Tony Chacheres)
- 2garlic cloves, chopped
- 1/2 teaspoon kosher salt
- 2/3 cup uncooked brown rice
- 12 ounces raw medium shrimp, peeled and deveined
- 1/2 cup chopped fresh flat-leaf parsley
Nutritional Information
- Calories 247
- Fat 6g
- Satfat 2g
- Unsatfat 4g
- Protein 19g
- Carbohydrate 28g
- Fiber 4g
- Sugars 6g
- Added sugars 0g
- Sodium 623mg
- Calcium 7% DV
- Potassium 11% DV
- Calories 247
- Fat 6g
- Satfat 2g
- Unsatfat 4g
- Protein 19g
- Carbohydrate 28g
- Fiber 4g
- Sugars 6g
- Added sugars 0g
- Sodium 623mg
- Calcium 7% DV
- Potassium 11% DV
How to Make It
Step 1
Turn Instant Pot to sauté; heat 1 minute. Add sausage; cook, stirring often, until browned, about 4 minutes. Add stock, tomatoes and chiles, onion, bell pepper, celery, tomato paste, Creole seasoning, garlic, and salt. Stir in rice. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 22 minutes.
Step 2
Release valve with a towel (be careful of the pressurized steam) and release steam until it stops. Carefully uncover; add shrimp, and cook, uncovered, until shrimp are opaque, about 3 minutes. Divide soup among 6 bowls. Sprinkle servings with parsley.
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