Instant Pot New Orleans Gumbo

Another quick instant pot recipe. I made this for my husband’s Mardi Gras party.

New Orleans Instant Pot Gumbo (~from Paint the Kitchen Red)

Ingredients

·        1/2 lb shrimp peeled and deveined

·        1 tsp Creole seasoning or Cajun seasoning

·        1/2 cup olive oil + 2 Tbsp extra for sauteing

·        1/2 lb Andouille sausage or smoked sausage, cut into 1/4 inch slices

·        1 lb boneless skinless chicken thighs cut into bite size pieces

·        1/2 cup all-purpose flour

·        1 cup onions diced

·        1 cup green bell peppers diced

·        1 cup celery diced

·        1 Tbsp garlic minced

·        4 cups chicken broth

·        1 tsp  white pepper

·        1 tsp black pepper

·        1 tsp cayenne pepper or to taste

·        1 tsp dried thyme

·        1 tsp salt or to taste

·        1 tsp brown sugar

·        1 tsp  worcestershire sauce

·        2 tsp lemon juice

·        2 bay leaves (small) or 1 large

·        2 cups frozen okra

·        14.5 oz. diced tomatoes (1 can) or 2 cups chopped tomatoes

·        2 Tbsp green onions green parts only,  sliced thinly

·        Chopped parsley to garnish

Instructions

1.      Rub shrimp with Creole or Cajun seasoning and set aside.

2.      Select Saute mode and when Instant Pot has heated, add 2 Tbsp olive oil to the inner pot of Instant Pot.

3.      Add andouille sausage and chicken, and cook until browned, about 8 to 10 minutes.

4.      Press 'Cancel' and transfer chicken and sausage to a plate using a slotted spoon and set aside.

5.      To make the roux, select 'Saute' and add remaining olive oil and all-purpose flour to the inner pot.

6.      Cook oil and flour until the mixture resembles a dark peanut butter, stirring frequently, and being careful not to burn. This can take about 10 to 15 minutes. *

7.      Add onions, bell pepper, celery, and garlic. Stir until vegetables are slightly soft, about 5 minutes.

8.      Using a wooden spatula, scrape the bottom of the inner pot to make sure there are no burnt bits stuck to the bottom. Deglaze with a couple of tablespoons of broth as needed.

9.      Stir in broth, white, black and cayenne peppers, thyme, salt, brown sugar, worcestershire sauce, lemon juice, bay leaves, and frozen okra.

10.   Stir in reserved chicken and sausage.

11.   Add tomatoes on top and gently push down with a spatula to submerge. Don't stir.

12.   Close Instant Pot and pressure cook on high pressure for 4 minutes.

13.   Do a quick release of pressure and open the Instant Pot.

14.   Immediately stir in the shrimp and close the Instant Pot for 10 minutes.  The shrimp will cook in the residual heat.

15.   Open the Instant Pot and sprinkle the gumbo with parsley and green onions.

16.   Stir and serve gumbo over Instant Pot Jasmine Rice or a rice of your choice.

Notes

·        Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onions, minced garlic, diced chicken, etc.

·        If your Instant Pot is prone to getting the burn message,  I recommend making the roux on the stovetop and adding it to the inner pot after the broth.

·        See the blog post for more detailed recipe tips

·        The darker your roux, the more intense the flavor of the gumbo.  But be sure not to burn the roux, so keep stirring constantly especially as it gets darker.  It’s quicker to cook the roux on the stovetop.