Chicken, Shrimp, and Vegetable Gumbo
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 3 cups water
- 1 teaspoon garlic powder
- 1/4 cup canola oil
- 1 tablespoon hot sauce
- 1 clove garlic (chopped)
- 1 cup celery (chopped)
- 4 leaves
- 1 1/2 cups green bell pepper (diced)
- 1 cup onion (diced)
- 1 tablespoon old bay seasoning
- 2 cans stewed tomatoes (undrained,14.5-ounce cans)
- 1 1/2 pounds chicken thighs (skinless, boneless, cut into 1-in
- 1 pound okra (cut into 1-inch pieces)
- 1 pound medium shrimp (peeled and deveined )
- Carbohydrate 3.55619167117193 g
- Cholesterol 0 mg
- Fat 7.08956396439823 g
- Fiber 0.210072918751231 g
- Protein 0.508516875619936 g
- Saturated Fat 0.541501708816225 g
- Serving Size 1 1 serving (302g)
- Sodium 99.9919584943678 mg
- Sugar 3.3461187524207 g
- Trans Fat 0.106298583437095 g
- Calories 79 calories
Lightly spoon flour into a dry measuring cup; level with a knife. With lid off a 6-quart Instant Pot, press [Sauté], and use [Adjust] to select “Normal†mode. Combine flour and oil in cooker; cook 5 minutes, stirring constantly with a flat spatula until dark brown. Add bell pepper,onion, celery, and garlic; cook 3 minutes, stirring frequently. Stir in 3 cups water, Old Bay, garlic powder, salt, tomatoes, chicken, and bay leaves . Turn cooker off. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing†position. Press [Manual]; select “High Pressure,†and use [-] or [+] to choose 23 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release. Stir in hot sauce and okra. Press [Sauté], and use [Adjust] to select “More†mode. Cook, uncovered, 5 minutes, stirring occasionally. Add shrimp; cook 5 minutes or until done and okra is tender. Remove and discard bay leaves.
