Description
This Instant Pot Gumbo recipe offers a flavorful and authentic Cajun dish packed with andouille sausage, shrimp, and a medley of vegetables simmered in a rich roux-based broth. Quick to prepare with the convenience of an Instant Pot, this hearty gumbo is perfect for a comforting meal served over rice.
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 to enhance the flavor.
- Prepare 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 while stirring frequently for about 10 minutes until it reaches a rich brown color, which is essential for authentic Cajun flavor.
- Sauté the Aromatics: To the roux, add the diced onion, minced garlic, and green bell pepper. Continue to cook for another 5 minutes to allow the vegetables to soften and their flavors to develop fully.
- Add Remaining Ingredients: Return the browned sausage to the pot, then add the frozen okra, canned diced tomatoes, gumbo file, Creole seasoning, Worcestershire sauce, and chicken broth. Stir everything together to combine well.
- Pressure Cook: Close the lid of the Instant Pot, ensuring the pressure valve is set to ‘sealing.’ Set the Instant Pot to cook at high pressure for 10 minutes to meld all flavors together.
- Release Pressure & Add Shrimp: Carefully perform a manual quick release of the pressure. Open the lid, add in the shrimp, and stir gently. Let the shrimp cook in the hot gumbo for an additional 5 minutes until they turn pink and are fully cooked through.
- Serve: Taste the gumbo and adjust seasoning if needed. Garnish with freshly chopped parsley or green onions if desired. Serve hot over steamed rice or enjoy as is for a delicious authentic Cajun meal.
Notes
- Use fresh or frozen shrimp according to availability; cook time for shrimp remains the same.
- Adjust Creole seasoning and gumbo file to taste based on preferred spice level.
- Deglazing the pot after browning sausage helps develop deeper flavors.
- The roux color can be adjusted to preference from light to dark brown but avoid burning it.
- Serve gumbo over steamed white rice for a traditional experience.
- Leftovers store well and flavors often deepen after a day.
