Set Instant Pot to SAUTE. - Add Olive Oil. Once shimmering, add PEPPERS, ONION, CELERY, GARLIC & SAUSAGE.
SAUTE for 3-5 minutes, or until vegetables become soft. Remove all vegetables and sausage. Set aside.
Immediately, add BUTTER to the Instant Pot and STIR, scraping up any cooked bits from the bottom of the pot.
When butter is melted, add the FLOUR.
Cook 5 minutes, stirring constantly forming a light roux. If you want to make a "dark roux," cook until
the roux becomes a dark, golden brown color. Turn cooker off.
Add CHICKEN CROTH, COOKED VEGETABLES & SAUSAGE, CHICKEN, CREOLE SEASONING, DICED TOMATOES WITH CHILES,
FIRE ROASTED DICED TOMATOES, BAY LEAVES & SALT & PEPPER.
Close the id to the Instant pot - set to SEALING position - Press MANUAL / HIGH PRESSURE. Set for 20 minutes. Once
finished - use a quick release to vent.
Once all the steam has been fully released, open the lid and add the OKRA. Turn on the SAUTE mode. Cook for 5 minutes.
Add SHRIMP (OR CRAWFISH) and cook an additional 5 minutes (or until shrimp is cooked through).
Serve over rice.
Carbs: 35 g
Protein: 31 g
Fat: 30 g
Saturated Fat: 11 g
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (885g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 840 (49%)|
|Amt Per Serving||% DV|
|Total Fat 93.3g||124 %|
|Saturated Fat 27g||135 %|
|Monounsaturated Fat 38.9g|
|Polyunsanturated Fat 19.1g|
|Cholesterol 508.2mg||156 %|
|Sodium 983.5mg||34 %|
|Potassium 1605.3mg||42 %|
|Total Carbohydrate 90.4g||27 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 86.9g|
|Protein 123.1g||176 %|
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.
Calories per serving: 1729
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