Description
This Instant Pot Gumbo recipe offers a rich and flavorful Cajun stew made with andouille sausage, shrimp, and a medley of vegetables, simmered in a perfectly browned roux and seasoned with traditional Creole spices. Ready in just under an hour, this comforting dish brings authentic Louisiana flavors to your table with the convenience of the Instant Pot.
Ingredients
Scale
Protein
- 12 ounces Andouille Sausage, sliced
- 12 ounces Shrimp, extra small
Vegetables
- 1 Onion, diced
- 1 Green bell pepper, diced
- 10 ounces Frozen okra, sliced
- 14 ounces Diced tomatoes, one can
Base & Roux
- ½ cup Flour
- ½ cup Vegetable oil
- 4 tablespoons Minced garlic
Seasonings & Liquids
- 3 teaspoons Gumbo file
- 1 tablespoon Creole Seasoning
- 2 tablespoons Worcestershire sauce
- 4 cups Chicken broth
Instructions
- Brown the Sausage: Turn on the sauté function of the Instant Pot and add the sliced andouille sausage. Cook until browned on all sides. Remove the sausage from the pot and set aside. Use a splash of chicken broth to deglaze the pot, scraping up any brown bits from the bottom for enhanced flavor.
- Make the Roux: Add the vegetable oil and flour to the Instant Pot, stirring constantly to combine and form a roux. Allow the mixture to cook slowly, stirring frequently, for about 10 minutes until it reaches a rich brown color. This step is key for authentic Cajun flavor.
- Sauté Vegetables: To the roux, add the diced onion, minced garlic, and green bell pepper. Continue to cook for another 5 minutes, allowing the vegetables to soften and their flavors to develop.
- Add Ingredients: Return the browned sausage to the pot, then add the okra, canned diced tomatoes, gumbo file, Creole seasoning, Worcestershire sauce, and chicken broth. Stir everything together to combine.
- Pressure Cook: Close the lid of the Instant Pot, ensuring the pressure valve is set to ‘sealing.’ Set to cook at high pressure for 10 minutes.
- Cook Shrimp: Carefully perform a manual quick release of the pressure. Open the lid, add in the shrimp, and stir. Let the shrimp cook in the hot gumbo for an additional 5 minutes until they are pink and cooked through.
- Finish and Serve: Taste and adjust seasoning as needed. Garnish with freshly chopped parsley or green onions if desired, and serve hot over steamed rice or on its own.
Notes
- Be patient when making the roux; a deeper brown color enhances flavor but don’t let it burn.
- Adjust the spice level by adding more or less Creole seasoning or cayenne pepper according to your taste.
- For best texture, add shrimp after pressure cooking to avoid overcooking.
- Serve gumbo over steamed white rice for a traditional pairing.
- Leftovers store well in the refrigerator for 3-4 days and can be frozen for up to 3 months.
