I love Gumbo and what better way to try making it than in my new tool, the Instant Pot! There are a couple of rules to follow that the instruction book mentions or does not go over in much detail:
- Do not overfill! The line in the pot is there for a reason, do not go past it or you will have a mess sometime.
- Do not let the bottom of the inner pot accumulate food residue! It will not come up to pressure if there is any present.
- When doing a quick release, it is manual! Meaning: use a long utensil to release the pressure, not your hand or a towel-wrapped hand!
This recipe is from Paint the Kitchen Red. Though gumbo is time-consuming (even with the Instant Pot!), it is a good time when you invite family or friends over on a Sunday afternoon to help you prep and enjoy being together!
1/2 lb shrimp, 1 lb boneless, skinless chicken thighs, 1/2 lb andouille sausage, onion, bell pepper, celery, lemon
Instant Pot Gumbo
Prep: 30 mins • Cook: 55 mins • Total: 85 mins
Yield: 10 servings
- 1/2 lb shrimp, peeled and deveined
- 1 t Creole seasoning (I used Tony Cachere’s Original Creole Seasoning)
- 1/2 c + 2 T olive oil
- 1 lb boneless, skinless chicken thighs, cut into bite size pieces
- 1/2 lb andouille sausage, cut into 1/4 inch slices (I used Sausages by Amylu Andouille Chicken Sausage)
- 1/2 c all purpose flour
- 1 c onions, diced
- 1 c bell peppers, diced
- 1 c celery, diced
- 1 T garlic, minced
- 4 c chicken broth (I used low sodium)
- 1 – 14.5 oz can diced tomatoes (I used low sodium) or 2 cups chopped tomatoes
- 1 t white pepper
- 1 t black pepper
- 1 t cayenne pepper (or to taste)
- 1 t dried thyme
- 1 t salt (I omitted)
- 1 t brown sugar
- 1 t Worcestershire sauce
- 2 t lemon juice
- 2 small bay leaves or 1 large
- 2 c frozen okra
- 2 T green onions (green parts only), sliced thinly (I omitted)
- Chopped parsley to garnish
- Make 2 – 3 c basmati rice on stovetop and set aside.
- Rub shrimp with Creole seasoning and set aside.
- Press ‘Saute’ and when Instant Pot has heated, add 2 T olive oil to inner pot of Instant Pot.
- Add andouille sausage and chicken, and cook until browned, about 8 – 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 10 – 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 spoon/spatula, scrape the bottom on the inner pot to make sure that 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 basmati rice.
*The darker your roux, the more intense the flavor of the gumbo. But be sure not to burn the roux, so keep stirring constantly especially as it gets darker.
Nutrition Facts (per serving): 302 calories, 19 g fat; 3 g saturated fat and 2 g unsaturated fat, 88 mg cholesterol, 631 mg sodium, 13 g carbohydrates, 2 g fiber, 3 g sugar, 21 g protein.