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.
2tablespoongreen onionsgreen parts only, sliced thinly
Chopped parsley to garnish
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 remaining 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. *
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.
* 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. It's quicker to cook the roux on the stovetop.