If you’re craving the soulful flavors of Cajun country but want to skip the long, slow cooking, this Instant Pot Gumbo with Shrimp and Andouille Sausage Recipe is your new best friend. This dish beautifully combines smoky andouille sausage, tender shrimp, and a fragrant mix of vegetables, all brought together with a deeply flavorful roux and a zesty Creole seasoning blend. The Instant Pot makes this classic gumbo not only faster but easier to pull together after a busy day, delivering that rich, comforting bowl of goodness that feels like a warm hug in every spoonful. Whether you’re a gumbo novice or a seasoned pro, this recipe promises layers of taste and texture that’ll have you coming back for seconds without any fuss.
Ingredients You’ll Need
Every ingredient in this gumbo plays a vital role, creating a perfect balance of flavors, colors, and textures. From the smoky sausage to the tender shrimp, each element contributes to the heart and soul of this Instant Pot Gumbo with Shrimp and Andouille Sausage Recipe.
- 12 ounces Andouille Sausage: Adds a smoky, spicy depth that’s essential for authentic gumbo flavor.
- 12 ounces Shrimp: Extra small shrimp cook quickly and add a delicate seafood sweetness.
- 1 Onion, diced: A foundational aromatic that softens and sweetens as it cooks.
- 1 Green bell pepper, diced: Provides a fresh, slightly sweet crunch and vibrant color.
- 10 ounces Frozen okra, sliced: Offers that classic gumbo texture and helps thicken the stew naturally.
- 14 ounces Diced tomatoes, canned: Injects acidity and brightness to balance richness.
- ½ cup Flour: The key ingredient to making the roux, which forms the backbone of gumbo’s flavor.
- ½ cup Vegetable oil: Used to create a perfect roux with the flour, vital for that deep mahogany color.
- 4 tablespoons Minced garlic: Adds a fragrant and savory punch that complements all other flavors.
- 3 teaspoons Gumbo file: The traditional seasoning made from sassafras leaves, adding earthiness and acting as a thickener.
- 1 tablespoon Creole Seasoning: A robust blend of spices that brings heat and complexity.
- 2 tablespoons Worcestershire sauce: Introduces umami richness and depth to the broth.
- 4 cups Chicken broth: The liquid base that melds all ingredients and flavors together.
How to Make Instant Pot Gumbo with Shrimp and Andouille Sausage Recipe
Step 1: Brown the Sausage
Start by powering up your Instant Pot on the sauté setting and adding the sliced andouille sausage. Brown it well on all sides to develop that intense, smoky flavor and a bit of caramelized crust, which forms the foundation of your gumbo’s rich taste. Once browned, remove the sausage and set it aside. Don’t forget to splash in a little chicken broth and scrape the pot’s bottom to deglaze—this will lift up all those flavorful browned bits you just created.
Step 2: Prepare the Roux
Next, it’s time for one of the most important steps: making the roux. Add the vegetable oil and flour to your Instant Pot and stir constantly. This slow cooking and constant stirring will transform the mixture into a gorgeous, deep brown color, unlocking that authentic Cajun flavor everyone loves. It takes about 10 minutes, but this slow-browned roux is what really makes your Instant Pot Gumbo with Shrimp and Andouille Sausage Recipe sing.
Step 3: Sauté the Aromatics
To your beautifully browned roux, add diced onion, minced garlic, and green bell pepper. Continue cooking and stirring for about 5 minutes. This step softens the vegetables and allows their natural sweetness and aromas to mingle with the roux’s rich base, building layers of flavor that you’ll notice in every bite.
Step 4: Add Remaining Ingredients
Return the browned sausage to the pot, followed by the sliced okra, canned diced tomatoes, gumbo file, Creole seasoning, Worcestershire sauce, and chicken broth. Stir well to combine everything, so the flavors start melding before you seal your Instant Pot.
Step 5: Pressure Cook
Seal the lid and set your Instant Pot to cook under high pressure for 10 minutes. This step marries all the rich flavors and tenderizes the sausage and vegetables perfectly while keeping everything juicy and vibrant.
Step 6: Release Pressure and Add Shrimp
Perform a quick release to let the pressure out safely, then open the pot and stir in the shrimp. Let them cook in the hot gumbo for about 5 minutes until they turn pink and are perfectly cooked. This gentle finishing step ensures the shrimp stay tender and juicy rather than rubbery.
Step 7: Serve and Enjoy
Give your gumbo a final taste and adjust seasoning if needed. Once done, it’s ready to be ladled into bowls and enjoyed piping hot, delivering a hearty feast packed with soul, spice, and unbeatable comfort.
How to Serve Instant Pot Gumbo with Shrimp and Andouille Sausage Recipe
Garnishes
Fresh garnishes transform your bowl of gumbo from delicious to dazzling. Sprinkle chopped parsley or sliced green onions on top to add a burst of color and a fresh, herbal contrast that balances the richness and heat of the dish beautifully.
Side Dishes
This Instant Pot Gumbo with Shrimp and Andouille Sausage Recipe pairs wonderfully with simple steamed white rice, which soaks up that flavorful broth perfectly. For some crunch, offer crusty French bread or a buttery garlic baguette that your guests can use to mop up every last drop.
Creative Ways to Present
Serve your gumbo in rustic bowls garnished with lemon wedges for a zesty twist, or scoop it over dirty rice for an extra Southern touch. For a fun party presentation, ladle gumbo into small ramekins with a sprinkle of cheddar cheese on top and broil briefly for a gooey, indulgent topping that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover gumbo tastes even better the next day as the flavors deepen, so be sure to store it in airtight containers in the refrigerator. It will keep beautifully for up to 4 days, making it a perfect weekday lunch or easy dinner option.
Freezing
This Instant Pot Gumbo with Shrimp and Andouille Sausage Recipe freezes beautifully. Place cooled gumbo in freezer-safe containers or heavy-duty bags and store it for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently on the stove over medium heat, stirring occasionally to warm evenly. Add a splash of chicken broth or water if the gumbo thickens too much. Avoid reheating in the microwave if you want to keep that fresh-from-the-pot texture and flavor as much as possible.
FAQs
Can I use frozen shrimp in this recipe?
Absolutely! Just make sure to thaw the shrimp before adding them to the gumbo in the last step to ensure even cooking and the perfect tender texture.
What can I substitute if I can’t find Andouille sausage?
If Andouille isn’t available, smoked sausage or kielbasa work well. Just choose a variety with a smoky, slightly spicy profile to keep that authentic gumbo taste.
Is this recipe spicy?
The Creole seasoning and Andouille sausage lend a moderate spice level, but you can adjust the heat by adding more Creole seasoning or a pinch of cayenne pepper based on your preference.
Can I make this gumbo without the Instant Pot?
Yes! You can simmer everything in a large pot on the stove, but it will take longer to achieve the tender, melded flavors that the Instant Pot delivers in a fraction of the time.
What’s the function of gumbo file in the recipe?
Gumbo file powder adds a unique earthy flavor and acts as a natural thickening agent, giving gumbo its characteristic texture and authentic Cajun flair.
Final Thoughts
This Instant Pot Gumbo with Shrimp and Andouille Sausage Recipe is a true celebration of Cajun cooking made wonderfully accessible. Its effortless preparation, combined with deep, comforting flavors, makes it a standout dish anytime you want to impress without the hassle. I urge you to try it out soon—you’ll love how it fills your kitchen with warmth and leaves everyone asking for seconds!
Print
Instant Pot Gumbo with Shrimp and Andouille Sausage Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup/Stew
- Method: Instant Pot
- Cuisine: Cajun
Description
This Instant Pot Gumbo recipe delivers a rich and authentic Cajun flavor, featuring browned andouille sausage, tender shrimp, and a deeply flavored roux base. Enhanced with vegetables like okra, bell pepper, and tomatoes, and seasoned with Creole spices and gumbo file powder, this hearty stew is quickly prepared using an Instant Pot for convenience without compromising on depth of flavor.
Ingredients
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, stirring frequently, for about 10 minutes until it reaches a rich brown color, which is essential for authentic Cajun taste.
- Sauté the Aromatics: To the roux, add the diced onion, minced garlic, and green bell pepper. Cook for another 5 minutes, allowing the vegetables to soften and their flavors to meld.
- Add Remaining Ingredients: Return the browned sausage to the pot, then add the okra, canned diced tomatoes, gumbo file powder, Creole seasoning, Worcestershire sauce, and chicken broth. Stir all ingredients together to combine well.
- Pressure Cook: Close the lid of the Instant Pot, ensuring the pressure valve is set to ‘sealing.’ Set it to cook at high pressure for 10 minutes to meld the flavors and tenderize the ingredients.
- Release Pressure & Add Shrimp: Carefully perform a manual quick release of the pressure. Open the lid and add in the shrimp. Stir the shrimp into the hot gumbo and let them cook in the residual heat for an additional 5 minutes until they turn pink and are fully cooked.
- Serve: Taste and adjust seasoning as needed. Garnish with freshly chopped parsley or green onions if desired. Serve the gumbo hot over steamed rice or enjoy on its own for a hearty meal.
Notes
- Use extra small shrimp for quicker cooking time and even texture.
- Deglazing the pot after browning sausage adds depth of flavor to the gumbo.
- Be patient when making the roux; a dark brown roux is vital for authentic flavor but avoid burning it.
- Gumbo file adds a subtle earthy flavor and helps thicken the stew.
- If you prefer spicier gumbo, add cayenne pepper or hot sauce to taste.
- Leftovers keep well in the refrigerator for up to 3 days and freeze nicely for up to 3 months.
