Delicious New Orleans Instant Pot Gumbo

Delicious New Orleans Instant Pot Gumbo
Delicious New Orleans Instant Pot Gumbo
This Delicious Instant Pot Gumbo is a quintessential New Orleans dish that is hearty, satisfying, flavorful and perfect for a crowd. Made with chicken, sausage and shrimp, it’s a comforting dish that tastes wonderful when served over rice. This Instant Pot Gumbo recipe is adapted from an authentic stovetop recipe I’ve been using for years. One of the most important steps when cooking this Instant Pot gumbo is making a good roux. And this takes a little patience, about 10 to 15 minutes of stirring. If you don’t have the time to spend making this roux for Instant Pot Gumbo, I would suggest that you wait to make it when you’re able to give the dish the attention it needs. Roux is made by cooking equal parts oil and flour. When you make the roux it’s best to get it to the color of peanut butter or even slightly darker. The end result is a rich, aromatic mixture with a nutty flavor. It’s also very important that as the roux gets darker, you stir it constantly and don’t let it burn. A burnt roux will ruin your gumbo!
  • Preparing Time: 15 minutes
  • Total Time: 1 hour and 10 minutes
  • Served Person: 10
white meat free gluten free red meat free dairy free pescatarian
  • 1 tsp black pepper
  • 4 cups chicken broth
  • 1 cup celery diced
  • 1/2 cup all purpose flour
  • 1 tsp worcestershire sauce
  • 1 tsp brown sugar
  • 1 tsp dried thyme
  • 1 tbsp garlic minced
  • 1 cup onions diced
  • 1 tsp white pepper
  • 1 tsp salt (or to taste)
  • 2 tsp lemon juice
  • chopped parsley to garnish
  • 1 lb boneless skinless chicken thighs cut into bite size pieces
  • 1/2 lb shrimp peeled and deveined
  • 1 tsp cajun or creole seasoning
  • 1/2 cup + 2 tbsp olive oil
  • 1/2 lb andouille sausage (or smoked sausage) cut into 1/4 inch slices
  • 1 cup green bell peppers diced
  • 1 (14.5-oz) can diced tomatoes or 2 cups chopped tom
  • 1 tsp cayenne pepper (or to taste)
  • 2 small bay leaves or 1 large
  • 2 cups frozen okra
  • 2 tbsp green onions (green parts only) sliced thinly
  • Carbohydrate 11.4403314904309 g
  • Cholesterol 440.12118683 mg
  • Fat 76.3551757453982 g
  • Fiber 1.80414237451516 g
  • Protein 106.434664050898 g
  • Saturated Fat 21.7493129879221 g
  • Serving Size 1 1 Serving (661g)
  • Sodium 665.021937727719 mg
  • Sugar 9.63618911591574 g
  • Trans Fat 6.79806534300929 g
  • Calories 1184 calories

Rub shrimp with 1 tsp of Cajun or Creole seasoning and set aside. Press 'Saute' and when Instant Pot has heated, add 2 Tbsp olive oil to 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, 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 about 10 to 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 spatula, scrape the bottom of the inner pot to make sure 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 Instant Pot Jasmine Rice or a rice of your choice.

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