This Delicious Instant Pot Gumbo is a quintessential New Orleans dish that is hearty, satisfying, flavorful and perfect for a crowd. Made with chicken, sausage and shrimp, it’s a comforting dish that tastes wonderful when served over rice.

This Instant Pot Gumbo recipe is adapted from an authentic stovetop recipe I’ve been using for years. One of the most important steps when cooking this Instant Pot gumbo is making a good roux. And this takes a little patience, about 10 to 15 minutes of stirring. If you don’t have the time to spend making this roux for Instant Pot Gumbo, I would suggest that you wait to make it when you’re able to give the dish the attention it needs. Roux is made by cooking equal parts oil and flour. When you make the roux it’s best to get it to the color of peanut butter or even slightly darker. The end result is a rich, aromatic mixture with a nutty flavor. It’s also very important that as the roux gets darker, you stir it constantly and don’t let it burn. A burnt roux will ruin your gumbo!

Source: https://www.paintthekitchenred.com/best-instant-po

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Name: Delicious New Orleans Instant Pot Gumbo
Prep time: 15 min
Total time: 1 h 10 min
Yield: 10
Cuisine: not set
Ingredients: 1/2 lb shrimp peeled and deveined; 1 tsp Cajun or Creole seasoning; 1/2 cup + 2 Tbsp olive oil; 1 lb boneless skinless chicken thighs cut into bite size pieces; 1/2 lb andouille sausage (or smoked sausage) cut into 1/4 inch slices; 1/2 cup all purpose flour; 1 cup onions diced; 1 cup green bell peppers diced; 1 cup celery diced; 1 Tbsp garlic minced; 4 cups chicken broth; 1 (14.5-oz) can diced tomatoes or 2 cups chopped tom; 1 tsp white pepper; 1 tsp black pepper; 1 tsp cayenne pepper (or to taste); 1 tsp dried thyme; 1 tsp salt (or to taste); 1 tsp brown sugar; 1 tsp worcestershire sauce; 2 tsp lemon juice; 2 small bay leaves or 1 large; 2 cups frozen okra; 2 Tbsp green onions (green parts only) sliced thinly; Chopped parsley to garnish

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INGREDIENTS

1/2 lb shrimp peeled and deveined
1 tsp Cajun or Creole seasoning
1/2 cup + 2 Tbsp olive oil
1 lb boneless skinless chicken thighs ; cut into bite size pieces
1/2 lb andouille sausage (or smoked sausage) ; cut into 1/4 inch slices
1/2 cup all purpose flour
1 cup onions diced
1 cup green bell peppers ; diced
1 cup celery diced
1 Tbsp garlic ; minced
4 cups chicken broth
1 (14.5-oz) can diced tomatoes or 2 cups chopped tom
1 tsp white pepper
1 tsp black pepper
1 tsp cayenne pepper (or to taste)
1 tsp dried thyme
1 tsp salt (or to taste)
1 tsp brown sugar
1 tsp worcestershire sauce
2 tsp lemon juice
2 small bay leaves ; or 1 large
2 cups frozen okra
2 Tbsp green onions (green parts only) ; sliced thinly
Chopped parsley to garnish

Servings

INSTRUCTIONS

Rub shrimp with 1 tsp of Cajun or Creole seasoning and set aside.

Press 'Saute' and when Instant Pot has heated, add 2 Tbsp olive oil to inner pot of Instant Pot.

Add andouille sausage and chicken, and cook until browned, about 8 to 10 minutes.

Press 'Cancel' and transfer chicken and sausage to a plate using a slotted spoon and set aside.

To make the roux, press 'Saute' and add remaining olive oil and all purpose flour to inner pot.

Cook oil and flour until the mixture resembles a dark peanut butter, stirring frequently, and being careful not to burn. This can take about 10 to 15 minutes. *

Add onions, bell pepper, celery, and garlic. Stir until vegetables are slightly soft, about 5 minutes.

Stir in broth, tomatoes, white, black and cayenne peppers, thyme, salt, brown sugar, worcestershire sauce, lemon juice, bay leaves, and frozen okra.

Stir in reserved chicken and sausage.

Using a wooden spatula, scrape the bottom of the inner pot to make sure there are no burnt bits stuck to the bottom.

Close Instant Pot and cook on 'Manual' or 'Pressure Cook' mode for 4 minutes.

Do a quick release of pressure and open the Instant Pot.

Immediately stir in the shrimp and close the Instant Pot for 10 minutes. The shrimp will cook in the residual heat.

Open the Instant Pot and sprinkle the gumbo with parsley and green onions.

Stir and serve gumbo over Instant Pot Jasmine Rice or a rice of your choice.

NOTES

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Delicious New Orleans Instant Pot Gumbo

1/2 lb shrimp peeled and deveined 
1 tsp Cajun or Creole seasoning 
1/2 cup + 2 Tbsp olive oil 
1 lb boneless skinless chicken thighs cut into bite size pieces
1/2 lb andouille sausage (or smoked sausage) cut into 1/4 inch slices
1/2 cup all purpose flour 
1 cup onions diced 
1 cup green bell peppers diced
1 cup celery diced 
1 Tbsp garlic minced
4 cups chicken broth 
1  (14.5-oz) can diced tomatoes or 2 cups chopped tom 
1 tsp white pepper 
1 tsp black pepper 
1 tsp cayenne pepper (or to taste) 
1 tsp dried thyme 
1 tsp salt (or to taste) 
1 tsp brown sugar 
1 tsp worcestershire sauce 
2 tsp lemon juice 
2 small bay leaves or 1 large
2 cups frozen okra 
2 Tbsp green onions (green parts only) sliced thinly
  Chopped parsley to garnish

Rub shrimp with 1 tsp of Cajun or Creole seasoning and set aside.
Press 'Saute' and when Instant Pot has heated, add 2 Tbsp olive oil to inner pot of Instant Pot.
Add andouille sausage and chicken, and cook until browned, about 8 to 10 minutes.
Press 'Cancel' and transfer chicken and sausage to a plate using a slotted spoon and set aside.
To make the roux, press 'Saute' and add remaining olive oil and all purpose flour to inner pot.
Cook oil and flour until the mixture resembles a dark peanut butter, stirring frequently, and being careful not to burn. This can take about 10 to 15 minutes. *
Add onions, bell pepper, celery, and garlic. Stir until vegetables are slightly soft, about 5 minutes.
Stir in broth, tomatoes, white, black and cayenne peppers, thyme, salt, brown sugar, worcestershire sauce, lemon juice, bay leaves, and frozen okra.
Stir in reserved chicken and sausage.
Using a wooden spatula, scrape the bottom of the inner pot to make sure there are no burnt bits stuck to the bottom.
Close Instant Pot and cook on 'Manual' or 'Pressure Cook' mode for 4 minutes.
Do a quick release of pressure and open the Instant Pot.
Immediately stir in the shrimp and close the Instant Pot for 10 minutes.  The shrimp will cook in the residual heat.
Open the Instant Pot and sprinkle the gumbo with parsley and green onions.
Stir and serve gumbo over Instant Pot Jasmine Rice or a rice of your choice.

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Nutrition

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Serving Size: 1 Serving (661g)
Recipe Makes: 10 Servings

Calories: 1184
Calories from Fat: 687 (58%)

Amt Per Serving		% DV

	Total Fat 76.4g	102 %
	Saturated Fat 21.7g	109 %
	Monounsaturated Fat 31.3g
	Polyunsanturated Fat 16.5g
Cholesterol 440.1mg		135 %
Sodium 665mg		23 %
Potassium 1236.1mg		33 %
Total Carbohydrate 11.4g		3 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 9.6g
Protein 106.4g		152 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1184

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