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
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, 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.
