How To Make Instant pot Louisiana Seafood, Chicken, and Sausage Gumbo Recipe Tutorial

andouille sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is a cost-effective protein alternative.

okra

🥗Healthier: zucchini

💰Cheaper: green beans

Green beans provide a similar texture and flavor.

chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Canned beans are a budget-friendly protein source.

Add 1 1/2 cups of water and the rice to the Instant Pot. Close and seal the pot. Cook on Manual High-Pressure Cooking for 12 minutes.

When complete, allow the steam to release naturally for 10 minutes instead of quick release.

Turn the Instant Pot on the Saute function. Add 1 tbsp of the olive oil to the pot. Then add the chicken sausage. Cook for 2-3 minutes.

Remove the chicken sausage from the pot. Add the butter and remaining tbsp of olive oil to the pot. While it melts, add the flour in 3 phases, whisking continuously until the roux turns peanut butter brown.

Add the green peppers, celery, and onions. Stir and cook for 2-3 minutes until the veggies are soft.

Add all of the seasonings, garlic, and worcestershire sauce to the pot.

Add the chicken broth, diced tomatoes, okra, and Better Than Bouillon. Stir. Add the water.

Place the chicken breasts in the pot and return the chicken sausage to the pot.

Close the pot and seal. Cook on Manual High-Pressure Cooking for 15 minutes. When complete, allow the steam to release naturally for 10 minutes instead of quick release.

Remove the chicken from the pot and shred.

Place the Instant Pot on the Saute function. Add the raw shrimp and shredded chicken to the pot. Cook for a few minutes until the shrimp turns bright pink.

Serve the gumbo alongside the cooked white rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens