Delicious New Orleans Instant Pot Gumbo
Servings: 10 servings
Calories: 302 kcal
This Delicious Instant Pot Louisiana Gumbo is a quintessential New Orleans dish that is hearty, satisfying, flavorful and perfect for a crowd. Made with chicken, sausage and shrimp, it tastes amazing when served over rice.
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Ingredients
- ½ lb shrimp (250 grams) peeled and deveined
- 1 teaspoon Creole seasoning or Cajun seasoning
- ½ cup olive oil + 2 tablespoon extra for sauteing
- ½ lb Andouille sausage (250 grams) or smoked sausage, cut into ¼ inch slices
- 1 lb boneless skinless chicken thighs (500 grams) cut into bite size pieces
- ½ cup all-purpose flour
- 1 cup onions diced
- 1 cup green bell peppers diced
- 1 cup celery diced
- 1 tablespoon garlic minced
- 4 cups low sodium chicken broth (6 cups broth for stovetop version)
- 1 tsp white pepper
- 1 teaspoon black pepper powder
- 1 teaspoon cayenne pepper or to taste
- 1 teaspoon dried thyme
- 1 teaspoon salt or to taste
- 1 teaspoon brown sugar
- 1 teaspoon worcestershire sauce
- 2 teaspoon lemon juice
- 2 bay leaves (small) or 1 large
- 2 cups frozen okra
- 14.5 oz. diced tomatoes (1 can) or 2 cups chopped tomatoes - 411 grams
- 2 tablespoon green onions green parts only, sliced thinly
- Chopped parsley to garnish
Instructions
Instant Pot Instructions
- Rub shrimp with Creole or Cajun seasoning and set aside.
- Select Saute mode and when Instant Pot has heated, add 2 tablespoon olive oil to the 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, select 'Saute' and add ½ cup olive oil and all-purpose flour to the 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. [See Note 1].
- Add onions, bell pepper, celery, and garlic. Stir until vegetables are slightly soft, about 5 minutes.
- Using a wooden spatula, scrape the bottom of the inner pot to make sure there are no burnt bits stuck to the bottom. Deglaze with a couple of tablespoons of broth as needed.
- Stir in broth, white, black and cayenne peppers, thyme, salt, brown sugar, worcestershire sauce, lemon juice, bay leaves, and frozen okra.
- Stir in reserved chicken and sausage.
- Add tomatoes on top and gently push down with a spatula to submerge. Don't stir.
- Close Instant Pot and pressure cook on High Pressure for 4 minutes.
- Do a quick release of pressure and open the Instant Pot. [Read More: The Different Pressure Release Methods]
- 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.
- Serve gumbo over Instant Pot Jasmine rice.
Stovetop Instructions
- Rub shrimp with Creole or Cajun seasoning and set aside.
- Heat a large dutch oven over medium heat on the stovetop. Add 2 tablespoon oil and heat until the oil is hot and shimmering.
- Add andouille sausage and chicken, and saute until browned. Use a slotted spoon to transfer to a medium bowl and set aside.
- In the same pot, stir together ½ cup oil and flour. 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. [See Note 1].
- Add onions, bell pepper, celery, garlic, white, black, and cayenne peppers, salt, and brown sugar. Add more oil if needed. Stir until onion is translucent. If it begins to burn, deglaze the pan as needed, with one tablespoon broth at a time.
- Stir in worcestershire sauce, lemon juice, bay leaves, tomatoes, and broth. Simmer for 15 minutes, stirring occasionally. If the stew becomes too thick, add another ¼ cup of broth.
- Add reserved sausage, chicken, shrimp and okra. Simmer for another 5 minutes. Taste and adjust seasonings as desired. Garnish with green onions and parsley.
- Serve gumbo over white rice.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onions, minced garlic, diced chicken, etc.
- If your Instant Pot is prone to getting the burn message, I recommend making the roux on the stovetop and adding it to the inner pot after the broth.
- Note 1: The darker your roux, the more intense the gumbo flavor. However, be sure not to burn the roux, so keep stirring constantly, especially as it gets darker. Cooking the roux on the stovetop is quicker.
Nutrition
Serving: 1 serving | Calories: 302 kcal | Carbohydrates: 13 g | Protein: 21 g | Fat: 19 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Cholesterol: 88 mg | Sodium: 631 mg | Fiber: 2 g | Sugar: 3 g
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