Description
This Instant Pot Gumbo recipe is a flavorful Cajun classic made easy with a rich brown roux, andouille sausage, shrimp, and a medley of vegetables simmered to perfection. Cooked quickly under pressure, this hearty stew delivers authentic taste and is perfect for a comforting meal any day of the week.
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 browned bits from the bottom to enhance the flavor.
- Prepare the Roux: Add the vegetable oil and flour to the Instant Pot and stir constantly to combine. Cook slowly, stirring frequently, for about 10 minutes until the roux achieves a rich brown color. This process is key for developing authentic Cajun flavor.
- Sauté the Aromatics: Add the diced onion, minced garlic, and green bell pepper to the roux. Continue cooking and stirring for another 5 minutes to soften the vegetables and meld their flavors.
- 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 to combine well.
- Pressure Cook: Close the Instant Pot lid, making sure the pressure valve is set to sealing. Set the pot to cook on high pressure for 10 minutes.
- Release Pressure & Add Shrimp: Perform a manual quick release of the pressure carefully. Open the lid and add the extra small shrimp. Stir and allow the shrimp to cook in the residual heat for about 5 minutes until they turn pink and are fully cooked.
- Serve: Taste the gumbo and adjust seasoning if necessary. Garnish with fresh parsley or green onions if desired. Serve hot, ideally over steamed rice or enjoy on its own.
Notes
- Use Andouille sausage for authentic Cajun flavor, but smoked sausage can be substituted.
- For spicier gumbo, add cayenne pepper or hot sauce to taste.
- Ensure to stir the roux constantly to prevent burning, which can cause bitterness.
- Gumbo file powder added at the end thickens and enhances the flavor; don’t skip it.
- This recipe can be doubled but may need longer pressure cooking time.
- Leftovers reheat well and flavors deepen after a day.
